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Label Rouge — PGI — Centre-Val de Loire
The free-range poultry of the Val de Loire: 100 days on pasture, firm and flavourful meat born of a generous land.
Free-range poultry from Centre-Val de Loire, PGI (IGP) since 1996.
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The Orléanais is a former province of France, annexed to the Crown in 1626, whose territory spans the middle reaches of the Loire. Its proximity to Paris meant that Parisian markets very early on became the primary outlet for farm poultry from the Orléanais, underpinned by a network of numerous long-established abattoirs across the region. The sector's first agricultural label — the poulet fermier blanc de l'Orléanais — was approved in 1969 under the auspices of the syndicat Beauce et Perche, the forerunner of today's defence and management organisation. The Protected Geographical Indication was granted by the European Union on 21 June 1996, recognising the excellence and authenticity of this historic sector across Europe.
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The Val de Loire, with its damp meadows, unspoilt bocage and mild oceanic climate, creates an ideal environment for rearing free-range poultry. Farmers must provide mandatory outdoor access: at least 8,800 m² of grassy and wooded runs for a 400 m² poultry house. The birds' diet consists of at least 75% cereals, supplied by feed manufacturers based within the same production area, who source their grain regionally.
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The Coopérative Agricole des Fermiers de l'Orléanais (CAFO), founded in 1989, is today the central player in this sector. It unites farmers in a collective commitment to quality and traceability — the cooperative alone accounts for 85% of farm poultry from the Orléanais. The poulet noir de l'Orléanais, a local naked-neck breed approved as Label Rouge in 1993, is distinguished by its delicate skin and particularly fine meat. Volailles de l'Orléanais have held pride of place on French tables for generations, standing as a hallmark of farm-reared quality.
Appearance
Well-conformed poultry, with fine, golden-yellow skin (white) or delicate black skin (poulet noir). Pale pink flesh, marbled with white. Well-developed muscles.
Aroma
Clean, fresh scent of farm poultry, subtly herbaceous after cooking.
Taste
Rich, gentle flavour, with no blandness. Tender, melt-in-the-mouth meat. A lingering finish marked by milky, sweet notes. The poulet noir possesses a slightly more pronounced flavour.
Texture
Firm yet tender meat with a fine grain. Thin skin that turns crispy upon cooking.
Volailles de l'Orléanais PGI include:
(91 days minimum)
(100 days or more, flagship product of CAFO)
(81 days minimum)
(81 days minimum, approved in 1993)
Started in the hatchery. Slow-growing strains selected by the sector's hatchery operators.
Buildings equipped with natural lighting and ventilation.
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Volailles de l'Orléanais are enjoyed oven-roasted, braised in a cocotte, or in a regional pot-au-feu. The delicacy of the meat is best appreciated roasted with simple demi-sel butter and herbs. The poulet noir, being more flavoursome, stands up to bolder preparations — such as a mustard sauce or tarragon sauce. Wine pairings: light red Touraine (Cabernet Franc), white Orléans (Chardonnay), Val de Loire cider.
Since: 1969
Area covered: Loiret, Loir-et-Cher, Eure-et-Loir and neighbouring cantons
Key requirements: Slow-growing strains, 75%+ cereals, grassy range, 81 to 91 days depending on type
Since: 1996
Area covered: Loiret, Loir-et-Cher, Eure-et-Loir and neighbouring cantons
Key requirements: European recognition of Label Rouge criteria
Agricultural cooperative
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