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PGI — Aquitaine
A young hen selected and fattened for one hundred and twenty days in the woods of Périgord — tender, lightly marbled pink flesh, delicate finesse, a companion to festive tables since France's first Label Rouge certifications.
Free-range poultry from Aquitaine, PGI (IGP) since 2016.
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It was only from the 14th century onwards, following the end of the Hundred Years' War, that poultry rearing developed significantly in Périgord; throughout the Ancien Régime, poultry supplied the household with eggs and meat, but also served, from the 16th century, as a medium of exchange to pay dues to the clergy and landowners. In the 19th century, spurred by the Société d'Agriculture du département de la Dordogne, agricultural shows opened to barnyard fowl and awarded prizes to the finest birds — held first in Dordogne from 1862 and then in neighbouring départements (Limoges in 1862, Agen in 1863, Niort in 1866) — so much so that in barely a quarter of a century (1880–1910), Périgord became a poultry-producing heartland in its own right, with a reputation that spread nationwide. It was against this backdrop of excellence, driven by the rise of Poulet du Périgord, that poultry farmers gradually developed poulardes — young hens selected and fattened using the same craft and know-how — as festive table fowl set apart from everyday fare.
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The development of poularde production in Périgord was inseparable from that of Poulet du Périgord Label Rouge. In 1953, Périgord producers founded the first Syndicat de Défense du Poulet Fermier du Périgord in Saint-Nexans, initiating the structured organisation of the regional poultry sector. Twelve years later, in 1965, this same union played an active role in creating the very first French Label Rouge. The poularde, the quintessential festive fowl reserved for special occasions, naturally benefited from this drive for quality: its rearing developed from the very same practices and know-how as those of Poulet du Périgord.
On 20 October 2016, Poularde du Périgord obtained its PGI, in the same year as Chapon and Poulet du Périgord — a recognition that crowned the entire Périgord poultry sector across its various expressions. This European protection now guarantees that every poularde sold under this name has indeed been reared, slaughtered, cut and packaged within the delimited geographical area, according to rearing methods faithful to traditional practices.
Appearance
Plump festive fowl, with highly developed, rounded muscle masses on a slender frame, very thin skin of an intense and uniform yellow colour revealing significant subcutaneous fat
Aroma
Delicate aromas of mature poultry, slightly buttery notes, more subtle than those of the capon
Flavour
Fine, delicate flavour, slightly sweeter and less fatty than the capon, with a pleasant, lingering length on the palate
Texture
Melting and juicy meat, showing moderate and regular intramuscular fat termed "persillé", slightly firmer than the capon
Poularde du Périgord is a yellow poularde from slow-growing naked-neck strains, reared for a minimum of 120 days. Its development differs from that of the capon (a castrated male): the meat is slightly less fatty but of comparable finesse, with moderate yet even intramuscular marbling. The strains used are slow-growing and suited to prolonged free-range rearing in woodland, on the same basis as Poulet and Chapon du Périgord.
Poulardes come from slow-growing, naked-neck strains suited to prolonged fattening.
Poulardes range freely across tree-planted runs throughout their rearing period of at least 120 days.
After a minimum of 120 days of rearing, poulardes are slaughtered, cut and packaged within the PGI geographical area.
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Poularde du Périgord is cooked in a cocotte lutée or in the oven at low temperature to retain all of its juices. Périgord tradition prepares it stuffed with black truffles or with foie gras under the skin before cooking — a luxurious preparation that enhances the finesse of the meat without overpowering it. Simply roasted with a bouquet of aromatic herbs and a knob of butter, it reveals its natural delicacy. It pairs wonderfully with a Pécharmant or a Bergerac rouge with supple tannins.
Since: 2016
Area covered: Dordogne + cantons Charente, Haute-Vienne, Corrèze, Lot, Lot-et-Garonne, Gironde, Charente-Maritime
Key requirements: Slow-growing strain; 120 days min rearing; wooded outdoor range; cereals from the geographical area
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