Volailles des Landes (Landes poultry)
IGP Volailles des Landes are poultry (white, black and yellow chickens, capons, poulardes, guinea fowl, turkeys and quails) carcasses or cut pieces with firm flesh and superior organoleptic characteristics, slaughtered at an age close to sexual maturity.
Geographical area:
The département of Landes in France and adjacent districts.
Evidence of origin:
All of the links in the network are listed (hatcheries, food producers, breeders, abattoirs). Documentary records are kept for eveiy batch of poultry: declaration by the breeder of birds added to his stock, delivery slips for day old chicks, declaration of departure for the abattoir and receipts for collection of carcasses from the abattoir, declaration of the labels used for the poultry after slaughter and declaration of downgraded poultry. The labels are all numbered. Checks on the consistency of the above information mean that the origin of the product can always be traced.
Acquisition:
Pure and crossbred slow-growing stock; rearing in small buildings (maximum area 150 square metres for chickens), in the open air or free-range. Cereal-based feed, 50% of which comprises maize. Minimum age for slaughter of each type; carcases graded at the abattoir.
Link:
The link with the geographical origin of the product derives from the following factors:
Historical reputation, linked to the existence of poultry-breeding in the region, introduced by the Spaniards in the 8th century. This production made especially significant headway in the 18th and 19th centuries. The reputation of the poultry markets in Dax reached its zenith in the early 20th centuiy. The introduction of maize-growing in the region promoted the development of poultry production on farms.
Present reputation, especially among restaurateurs, but also among the population of the whole of France. The first Red Label was awarded to a Landes chicken in 1965, which helped to enhance the reputation of Landes poultry products.
Gastronomy: The IGP Volailles des Landes can be conserved in many ways: fresh, in slices and filleted or frozen. At the same time, there are a lot of recipes based on IGP Volailles des Landes, famous due to the compactness of fowls and their exquisite taste. With the different species of IGP Volailles des Landes it is possible to make tasteful and elaborated second courses, aromatized and cooked with precious wines, which are often accompanied with sauces and creams in line with the French tradition and vegetable and with potato trimmings.
Reference: The European Commission
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