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PGI — Pays de la Loire
On the borders of Anjou, Bretagne and Poitou, Volailles de Cholet — black chickens, white chickens, capons, poulardes, turkeys — enjoy a long-standing reputation, reared free-range in the tradition of the Choletais.
Free-range poultry from Pays de la Loire, PGI (IGP) since 1996.
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As early as 1767, a significant livestock trade developed south of the Loire around Cholet, with meat that was highly prized by butchers: the Cholet market was already supplying Paris, renowned for its cattle while also providing sheep, pigs and poultry. At the end of the 19th century, the arrival of the railway allowed Choletais farmers to expand their sales to major urban centres, particularly the Paris region. Five poultry markets were held each week in the Choletais at the time — in Beaupréau, Chalonnes, Vihiers, Chemillé and Cholet. Label Rouge status, awarded to free-range white chicken in 1988 then extended to black chicken, capon, poularde and turkey, revived and formalised this traditional production prior to its European recognition as a PGI (IGP).
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The production area of PGI Volailles de Cholet covers the entire arrondissement of Cholet in Maine-et-Loire, as well as the cantons of Saint-Georges-sur-Loire, Chalonnes, Thouarcé and Vihiers in the same département, those of Clisson and Vallet in Loire-Atlantique, Mauléon in Deux-Sèvres, and Mortagne-sur-Sèvre in Vendée. This demarcation, which spans four départements at the junction of Anjou, Bretagne and Poitou, guarantees the authenticity of the production and its roots in the Choletais bocage country.
PGI Volailles de Cholet covers five designations: free-range white chicken, free-range black chicken, free-range capon, free-range poularde and free-range turkey — all from slow-growing strains, reared free-range according to a controlled feeding plan.
Appearance
Whole or cut carcasses, fresh, well-fleshed with thin skin, marketed drawn or eviscerated (with or without offal).
Aroma
Discreet, natural, herbaceous
Taste
Pronounced flavour, typical of slow-growing, free-range poultry
Texture
Firm flesh, never soft, pleasant mouthfeel
Black and white chickens, capons, poulardes, turkeys, from slow-growing crossbreeds
Feeding plan per farmer, with cereals and cereal by-products representing a minimum of 75% of the ration
81 days for chickens, 120 days for poulardes, 140 days for turkeys, 150 days for capons
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Roasted whole, braised in Anjou red wine, or pan-fried with mushrooms. The firm flesh withstands robust cooking. Accompaniments of seasonal vegetables and traditional Anjou sauces. Loire red wines.
Since: 1996
Area covered: Arrondissement of Cholet and cantons in the départements of 49, 44, 79, 85
Key requirements: Minimum 75% cereals, free-range rearing (outdoor access at 6–7 weeks), slaughter between 81 and 150 days depending on the species
No producer is listed for this product yet.
