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PGI — Burgundy
“In the lush green pastures of the Charolais, a black naked-neck chicken with blue-grey plumage grows unhurriedly for 81 days. It does not chase productivity records — it chases insects through the grass.”
Free-range poultry from Burgundy, PGI (IGP) since 1996.
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Volailles du Charolais have a long history on the region's farms — their reputation stems from centuries of poultry rearing in this rich, damp bocage where cattle and farmyard poultry alternated. In the 20th century, as elsewhere across France, fast-growing industrial poultry drove slow-growing local strains into decline, to the point where the Charolais black naked-neck became a rare sight on farms.
It was in 1978 that genealogical selection made it possible to recover and stabilise a breed with blue-grey plumage historically present in the Charolais. This work of genetic reconstitution culminated in European PGI recognition in 1996. The syndicat des Volailles Fermières du Charolais, which had defended the appellation single-handedly for over forty years, joined forces in the early 2020s with that of the volailles de Bourgogne to secure its slaughtering outlets — today, both sectors share the same defence and management organisation.
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The production area for Volailles du Charolais consists primarily of lush green pastures fed by numerous waterways, where cattle graze alongside poultry in a dense bocage landscape — one of the most fertile regions in Europe. The PGI poultry enjoy ideal rearing conditions here: access to grassy outdoor ranges and a diet rich in insects and natural grasses. In 2017, the sector produced over 470,000 birds annually across some forty breeders.
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Where a standard chicken is slaughtered at 40 days, the PGI Volailles du Charolais chicken does not leave the farm before a minimum of 81 days — more than double that time. This extra time is no luxury: it is the very foundation of the muscular development, meat density, and aromatic finesse that characterise this poultry. Slow growth translates into fine fibres, matured flavours, and a texture that withstands slow cooking without losing its distinct character.
Appearance
Well-developed bird with a firm, well-muscled carcass. Thin, delicately golden skin. Pale pink, dense flesh with fine, compact fibres.
Aroma
Clean, pronounced farmyard poultry aroma, subtly buttery. No notes of silage or confinement.
Taste
A unique flavour imparted by the lush, rich grass of the Charolais pastures, with the characteristic finesse of slow-growing breeds.
Texture
Flesh that is both firm and tender. Very fine grain of meat. Stands up exceptionally well to long roasting and braising.
Black naked-neck chicken with blue-grey plumage, derived from the 1978 genealogical selection
Mandatory access to grassy outdoor ranges throughout the rearing period
Minimum 81 days of rearing (compared with 40 days for a standard chicken)
Minimum 75% cereals within a feed ration composed exclusively of plant matter and minerals
Number of birds per building and per outdoor range strictly regulated by the PGI specifications
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Volailles du Charolais reveal their character in classic roasts — oven-roasted chicken à la bourguignonne, simply buttered with fresh herbs, or braised in a cocotte with garden vegetables and white Bourgogne wine. The dense, delicate flesh also lends itself to being served cold and shredded in a tarragon vinaigrette, making the most of every cut. The natural pairing is found in white Bourgogne wines — Mâcon, Pouilly-Fuissé, Saint-Véran — whose roundness and hazelnut notes complement the finesse of this bird.
Since: 1996
Area covered: Saône-et-Loire (71) and neighbouring cantons of Loire (42), Allier (03), Côte-d'Or (21) and Rhône (69)
Key requirements: Black naked-neck breed, 81+ days, 75% cereals, mandatory grassy outdoor range
Defence and management organisation
Artisanal industry
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