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PGI — Label Rouge — Auvergne
Farmhouse poultry from the Velay plateau — free-range reared for at least 84 days — delicate meat and classic flavour of the Massif Central.
Free-range poultry from Auvergne, PGI (IGP) since 1996.
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Le Velay is a small region in the south-east of the Massif Central, whose production is concentrated in Haute-Loire and the former cantons of Viverols and Arlanc (Puy-de-Dôme). Its reputation is tied to centuries of poultry farming on the region's farms: traditional produce such as poultry was entrusted to women, who sold it at local markets — the most famous being 'Le Plot' in Le Puy-en-Velay. This popular tradition earned Volailles du Velay PGI its European recognition in 1996.
Le Velay is a mid-altitude plateau in the Massif Central, with volcanic soil and natural grassland, surrounded by cereal crops. This setting provides ideal terrain for extensive, low-density farm rearing, in keeping with the traditional methods upheld by the region's farmers.
Appearance
White or yellow meat, firm, low in fat
Aroma
Subtle, slightly herbaceous
Taste
Delicate, balanced flavour, tender and juicy, with subtle mountain notes
Texture
Fine, firm, tender meat, well-balanced — characteristic of prolonged rearing
The PGI covers five species of farm poultry — chickens, guinea fowl, turkeys, capons and poulardes —, all from slow-growing strains resulting from crossbreeding. At Volailles VEY, one of the operators in the sector, these birds descend from a hardy strain derived from the French Faverolles breed, renowned for its delicate meat. The capon, reared for at least 150 days, is reserved for festive occasions.
Rearing takes place exclusively in Haute-Loire and in the former cantons of Viverols and Arlanc (Puy-de-Dôme), outdoors, with access to grassy and/or shaded runs. At Volailles VEY, the birds spend at least 84 days in meadows or undergrowth for chickens (94 days for guinea fowl, 140 for turkeys, 150 for capons), with a balanced diet consisting of more than 75% cereals. This diet notably combines maize, rapeseed, soya and minerals.
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Cooking: Roast 50–60 min at 180°C. Farmhouse meat — slower cooking than standard chicken.
Local tradition: Classic Velay peasant pot-au-feu with poultry, heritage vegetables (turnips, carrots).
Since: 1996
Area covered: Haute-Loire + former cantons of Viverols/Arlanc
Key requirements: Free-range rearing, access to grassy and/or shaded runs; farm poultry from slow-growing strains (crossbreeding)
Area covered: Haute-Loire + former cantons of Viverols/Arlanc
Key requirements: Same supply chain; quality scheme complementary to the PGI
Association
Artisan
Family-run
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