AI-generated illustration
PDO — Auvergne
The world's second poultry to be awarded PDO status, reared under the Bourbonnais skies for at least 101 days — combining firm flesh and delicacy.
Free-range poultry from Auvergne, PDO (AOP) since 2023.
AI-generated illustration
Poulet du Bourbonnais is only the second chicken in the world to receive the PDO designation, after Poulet de Bresse, which gained this historic recognition in 1957. This was belated recognition for a bird that Bourbonnais farm women had already been rearing since the late 19th century, during the era of sharecropping, when the sale of this barnyard poultry was exempt from dues owed to the landowner. A judicial appellation of origin had indeed distinguished the breed as early as 1961, before falling into disuse; it took a ministerial order of 26 July 2022 to approve new product specifications, and then the European regulation of 13 November 2023 to finally enshrine the PDO.
The Bourbonnais, an agricultural region in northern Auvergne once steeped in a vibrant rural life, had built a quiet reputation as a producer of superior farm poultry. The Bourbonnais bocage — a mosaic of small woods, hedgerows and meadows — offered the birds the ideal setting for semi-domestic freedom.
AI-generated illustration
The geographical area of Allier rests on a crystalline and metamorphic bedrock with soils of low agronomic potential, historically developed through mixed farming rather than large-scale arable crops; cereals from the Limagne plain, which crosses the territory from south to north, traditionally feed Bourbonnais poultry. Far from intensive monoculture, the permanent pasture runs, bordered by hedgerows, shrubs and trees, offer the chickens shade and protection against wind and predators, from the moment they are given access from the 42nd day of rearing.
Poulet du Bourbonnais is part of a long tradition of Bourbonnais rural gastronomy. Simply roasted in the oven or simmered in a pot-au-feu, it featured regularly on the tables of village festivals and Sunday meals on Allier farms. Today, the sector brings together a hatchery, a handful of rearers spread across the geographical area and the Allier Volailles abattoir, which perpetuates this know-how through to marketing.
Appearance
Fillets with pale, firm flesh; thighs with firm red muscle, rich in intramuscular fat; dense subcutaneous fat, evenly distributed across the back.
Aroma
Discreet, evocative of chicken broth, without excessive acidity or bitterness.
Taste
Intense and lingering, with a distinctive note of chicken broth; balanced flavours.
Texture
Firm and compact before tasting, then firm and melting in the mouth — a characteristic contrast of the product.
Two to three weeks before slaughter, from the 87th day at the earliest, to develop marbling and firmness of flesh.
Poulet du Bourbonnais PDO is sold in two presentations: oven-ready (PAC) or traditional effilé, with head, ermine hackles and feet. Hens (around 1.4 kg PAC) and heavier cockerels (up to 2 kg) are offered separately by the sole authorised abattoir, Allier Volailles.
AI-generated illustration
Temperature: Serve hot, freshly roasted straight from the oven (never reheated).
Cooking: Allow 1 hr 30 mins for a 1.5 kg chicken at 180°C, basting regularly. The skin should be golden, with even browning.
Accompaniments: Roasted on its own with a simple jus. Or in a rustic pot-au-feu with Bourbonnais carrots, turnips and onions. Optional light mustard sauce.
Wine pairings: Côtes du Forez (Gamay), Saint-Pourçain (Gamay/Pinot), young Côtes d'Auvergne.
Since: 2023
Area covered: Allier department (03)
Key requirements: Bourbonnaise crossbreed; born, reared and slaughtered within the geographical area; access to the outdoor run from the 42nd day (6 m²/chicken); feed containing ≥ 70% cereals, supplemented with dairy products during finishing; GMO-free; slaughtered at 101 days minimum
Reference: Règlement UE du 13/11/2023 ; arrêté national du 26/07/2022.
Cooperative
Get listed and reach more lovers of regional produce.
Request a listingCooperative
Allier Volailles traces its know-how back to 1894. The company merged with Volailles Vey and now relies on two sites: Escurolles, in Allier, which it presents as the cradle of Volailles Fermières d'Auvergne, and Polignac, in Haute-Loire, dedicated to Volailles Fermières du Velay. The poultry are slaughtered, packaged, and dispatched as close as possible to their rearing areas — a short-supply-chain approach that the company promotes as a guarantee of freshness and traceability.
The poultry reared for Allier Volailles have benefited from the PGI (IGP) 'Volailles Fermières d'Auvergne' since 1996 and from Label Rouge. The company notes that poulet du Bourbonnais was granted PDO (AOP) recognition on 13 November 2023, and describes itself as the second chicken in the world to obtain this quality mark.
Under the Gastronomie des Volcans brand, born in Auvergne, it also produces ranges of prepared dishes and poultry charcuterie, using raw materials that it states it favours sourcing locally.
| Address | 9 Rue David et Pérot, 03110 Escurolles, France |
| 04 70 90 68 60 | |
| client@allier-volailles.fr | |
| allier-volailles.fr | |
| @allier_volailles | |
| Visits | By appointment |
|
Part of the production is certified organic, since 2010. |
