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PGI — Normandy
Canard à la rouennaise, farm-reared poularde, pasture capon — poultry reared beneath the apple trees of the Norman bocage, where an unhurried pace and freedom forge delicate flavours and incomparable meat.
Free-range poultry from Normandy, PGI (IGP) since 1996.
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Poultry farming in Normandy dates back to the Middle Ages. The region became renowned in the 19th century for canard à la rouennaise (or caneton à la presse) — an emblematic gastronomic dish in which the duckling, smothered rather than bled, is cooked rare then pressed to extract its blood, which binds the sauce. The recipe is said to have originated in the kitchen of Père Denise at the Hôtel de la Poste in Duclair, before being 'exported' to Paris by Frédéric Delair, a Duclair native who purchased La Tour d'Argent in the 19th century. This restaurant speciality remains distinct from the 'Volailles de Normandie' PGI, which does not cover duck.
Alongside this culinary speciality, Normandy excels in rearing free-range farm poultry — chickens, capons, turkeys and guinea fowl — all prestigious birds, slower-growing than industrial chicken but infinitely superior in flavour.
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The bocage — this landscape of hedgerows, dwarf apple trees and enclosed pastures — embodies the ideal Normandy for poultry farming. Thanks to the mild Norman climate, neither too cold nor too hot, the birds can roam all year round on grassy runs; there they feed on lush grass, giving them meat that is never greasy but lightly marbled. Furthermore, the network of hedgerows and apple trees of the bocage provides them with shade and natural shelter.
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Volailles de Normandie (chickens, capons, turkeys and guinea fowl) were granted Protected Geographical Indication in 1994 (registration IG/27/94), ratified at European level in 1996. As early as the start of the 20th century, poultry farming held an important place in Normandy, as evidenced by local heritage breeds — Crèvecœur, Caumont, Pavilly, Gournay — whose names evoke communes within the PGI area.
Appearance
White meat (chickens, poulardes) or pink (ducks, guinea fowl). Well-integrated, milky-white fat. Thin skin that turns golden upon cooking. Free from any musky or chemical odour.
Aroma
Delicate scent of farm poultry, grassy, with a subtle nutty note. Ducks: more pronounced, mineral aroma.
Taste
Refined, balanced flavour, far less neutral than industrial poultry. Lingering sweet notes (apples, milk). Melting, marbled meat, never dry. Persistent finish on the palate.
Texture
Firm when raw, tender when cooked. Fine fibres, never tough. Fat renders smoothly without being cloying. Rich, savoury juices.
| Type | Detail |
|---|---|
| Farm-reared chicken (PGI) | Slow-growing breed, free-range rearing min. 81 days, access to a grassy run. Fine white meat. |
| Capon (PGI) | Castrated cockerel, free-range rearing min. 150 days. Marbled meat, rich flavour. |
| Farm-reared turkey (PGI) | Free-range rearing min. 140 days. White meat, firm texture. |
| Farm-reared guinea fowl (PGI) | Free-range rearing min. 94 days. Fine dark-red meat, subtly musky flavour. |
| Poularde | Fattened young hen, a festive Norman poultry tradition. Very white meat, abundant fat, delightfully melting. |
| Duck (non-PGI) | Mulard or Barbary; gastronomic tradition distinct from the PGI, which does not cover duck. Red meat, dense fat. Canard à la rouennaise = prestigious speciality, duckling smothered then pressed. |
Slow-growing strains. Eggs sourced from certified flocks.
(0–4 weeks) — Chicks housed in semi-enclosed buildings, with gradual access to natural light.
(2–3 weeks before slaughter) — Feed restriction to densify fat and meat.
Compliance with PGI specifications, animal welfare. Manual or gentle mechanical plucking.
Chilled dispatch, direct farm sales, restaurants, specialised supermarkets.
Special case — Canard à la rouennaise: Mulard or Barbary duckling, smothered (not bled), cooked rare then pressed to extract its blood, which binds the sauce. A gastronomic speciality distinct from the Volailles de Normandie PGI, which does not cover duck.
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Roast farm-reared chicken: Slow roasting (60 min/1.2 kg at 160°C), basted with butter and shallots. Accompaniments: baby new potatoes, seasonal vegetables, cider sauce. Poularde & Capon: Festive centrepieces, slowly roasted (90 min/2.5 kg). Champagne or calvados-cream sauce. Canard à la rouennaise: Reserved for fine-dining restaurants, a highly technical preparation. Guinea fowl: Roasted whole, light mustard-and-cream sauce.
Pairings: dry white wine (Loire, Alsace), light red wine (Pinot Noir), dry Norman cider (for red-meat poultry), Champagne for celebrations. Calvados as a digestif.
Since: 1996
Area covered: 5 Norman départements (Calvados, Manche, Orne, Eure, Seine-Maritime) + neighbouring cantons
Key requirements: Chickens, capons, turkeys and guinea fowl — duck is not covered; slow-growing breeds; free-range rearing with access to a grassy run; minimum rearing period: 81 days (chicken), 94 days (guinea fowl), 140 days (turkey), 150 days (capon)
National recognition (France) in 1994.
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