Description
The Volailles d'Auvergne PGI include fowl obtained by free-range guinea hens from Auvergne, freerange capons, nurtured in line with traditional methods and raised for almost five months, and free-range pullets from Auvergne.
Production Area
The production area of Volailles d'Auvergne PGI covers the four departments of the Auvergne region: Allier, Cantal, Haute-Loire and Puyde-Dôme and some neighbouring areas in the regions Limousin, Centre, Burgundy, Rhone-Alps, Languedoc-Roussillon and Midi-Pyrenees.
Production Method
The breeding methods of Volailles d'Auvergne PGI vary depending on breeds. The pullet is a hen which has never laid eggs and is raised in the open air for almost 120 days. The free-range turkey is farmed in a traditional way in the open air, whilst free-range chicken from Auvergne, white or yellow colour and with tasteful fowl, is the result of a specific selection and is raised for almost 81 days. The slow-raising method is required for every winged animal in the open air, in grassy and shaded areas, in line with the standards of animal's well-being. They are nurtured with corn, barley, oat and maize, fully free from fats or animal meals. The butchers must be located near the farms, so that the animals have not to bear stressing transports.
Appearance and Flavour
Volailles d'Auvergne PGI have diversified features depending on the specific variety of poultry. The Auvergne free-range guinea hens feature firm and dark-colour fleshes, whilst free-range capons, which are considered ideal for feasts, have a tender fowl with unique flavour. The Auvergne free-range pullet is much appreciated due to its very tender fowl.
History
Volailles d'Auvergne PGI are the result of the historic tradition of aviculture in the production area. In Auvergne, in the past centuries, men were conquering pastures dedicated to cattle farming, while women dedicated to the winged animal farming. Until the 1970s, the farms raised hundreds of winged animals, of every type, including geeseand ducks. In those years, a lot of important markets took place in locations like Allier, Puy-de-Dôme and Haute-Loire.
Gastronomy
Volailles d'Auvergne PGI must be conserved in the refrigerator for a few days, wrapped in their purchasing paper and stored in the coldest compartment. The fowl can be cooked in different ways depending on the specific variety of the winged animal. There are different regional recipes to prepare this fowl, some of which are the local dishes for Christmas and New Year feasts. Roasted or stewed, they are often accompanied with foie gras, boletuses and seasoned with Armagnac or grapes.
Marketing
The Volailles d'Auvergne PGI includes different types of products, depending on the specific varieties of poultry of the denomination which are individually written on the package. Amongst these, there are poulet fermier (blanc and jaune), poularde fermière, pintade fermière, canette e canard fermiers, dinde noire fermière, chapon fermier (white and yellow farm chicken, farm pullet, farm guinea hen, farm duck, black farm turkey, farm capon). The product is marketed fresh, whole or without head or in slices, packed in suitable trays with protected atmosphere to guarantee a longer conservation and keep unaltered the organoleptic features of fowl. The package must show all the indications regarding the product. The guinea hen and free-range chicken are also sold frozen.
Distinctive Features
Very good nutritional characteristics are added to the unique flavour of Volailles d'Auvergne PGI fowls, due to their special diet exclusively based on cereals and vegetables and fully free from fats and animal meals. Indeed, this fowl is characterised by a higher content of proteins and low fats, a good balance of fat acids, minerals like potassium, phosphorus and vitamins, in particular B3.
