Description
The Agneau du Poitou-Charentes PGI is lamb obtained from a limited number of production breeds characteristic of the grass areas, selected due to the good quality meat, like the Charmoise, coming from the region, to which is due the firm and well-rounded conformation of the animal. But being a breed with a very low production level, the livestock consists of more prolific breeds like the following: Ile de France, Mouton Charollais, Mouton Vendéen, Rouge de l'Ouest, Suffolk, Texel.
Production Area
The Agneau du Poitou-Charentes PGI is principally born, raised and butchered in the Poitou-Charentes region and in several areas belonging to the neigbouring regions of Aquitaine, Centre, Pays-dela-Loire and Limousin.
Production Method
the Agneau du Poitou-Charentes PGI is born and raised in part in the open air, in the production geographic area. It is nurtured with mother's milk for almost 60 days, later with grass depending on the availability of this resource, following the rhythm of seasons. The periodic selection of live lambs enables to optimize the quality of the final carcass. The lambs are put down in authorised slaughterers located in the production area and selected depending on the age which must be less than 10 months. After slaughtering, their weight amounts between 14 kg and 22 kg.
Appearance and Flavour
The meat of Agneau du Poitou-Charentes PGI has a pale rose colour and features a stretchy consistency, with a very fine grain; the fat is white-rosy in colour. It is appreciated due to its fine meat and its turned and plump appearance
History
The first written mentions on ovine breeding in the Poitou-Charentes region go back to Middle Ages, but only in the 18th century, due to the reclamation and tillage of marches, it became really important, and ovine meat was considered an autonomous product. Since then, the activity of farmers has been aimed at the production both of fine wool and quality lamb. The butchers of Agneau du Poitou-Charentes PGI, who usually work wellshaped carcasses, over the years, have helped to confirm the fame which has accompanied this product for centuries.
Gastronomy
The Agneau du Poitou-Charentes PGI can be conserved for a few days in the refrigerator wrapped into the purchasing paper and stored in the coldest compartment. It can be cooked in different ways depending on the lamb cut chosen. The cooking methods to enhance the lamb flavour go from the most classical roasting spit, to the preparation in oven, stewed or oriental recipes accompanied by spices or dry fruits. The most suitable trimmings for lamb meats are salt- and ash-roasted potatoes. It is ideal combined with potatoes and dry tomatoes, but also with gratin fresh and rocket bread coating, easy to cook and tasteful.
Marketing
The product is sold as Agneau du Poitou-Charentes PGI. It is marketed fresh, whole without head or in slices packed in trays with protected atmosphere which guarantee a longer conservation and keep its organoleptic features.
Distinctive Features
The Agneau du Poitou-Charentes PGI boasts a turned and plump appearance thanks to the accurate crossbreed which is chosen by the farmer depending on the specific pedoclimatic conditions which affect the lamb conformation.
