Description
The Volailles de Cholet PGI include two different breeds of free-range winged animals obtained from slow-raising breeds and crossbreeds. They include black chickens, capons, pullets, Christmas turkeys, guinea hens and white chickens.
Production Area
The production area of Volailles de Cholet PGI is located in the Cholet region in the municipal areas of St. Georges-sur-Loire, Chalonnes, Thouarce e Vihiers, Clisson et Vallet, Mauléon and Montagne-sur-Sèvre.
Production Method
Volailles de Cholet PGI breeding takes place in the open air with a cereal-based diet. Every one of these breeds is put down when achieved an age close to sexual maturity. The selection is made during the phase which follows slaughtering.
Appearance and Flavour
Volailles de Cholet PGI fowls have specific characteristics as regards colour, taste and consistency, depending on breeds and varieties. The Black Chicken de Chlet is a medium-sized winged animal, which weighs between 3 kg and 3.5 kg as regards the cock, whilst the hen is smaller with a weight of 1 kg. It is a mighty and robust breed suitable to live in the open air, with a rapid gait, almost low, whilst feathering free from snorts. The fowl is white, compact and tasteful. The capons have more velvety and softer fowls, whilst the guinea hen features brown fowls with a slight aftertaste of game. White chickens, with similar characteristics but with totally white feathering, have white, compact and tasteful fowl.
History
The production of winged animals in the area of Volailles de Cholet PGI and their sale at the famous Cholet market is described in documents going back to the end of the 18th century. At the end of the 19th century, the winged animals of Cholet were much appreciated and demanded also out of their origin land, above all in the Paris area.
Gastronomy
Volailles de Cholet PGI can be conserved for a few days in the refrigerator, wrapped into their purchasing paper and stored in the coldest compartment. They are ideal to prepare tasteful and refined second courses, roasts softened with butter and aromatic herbs or recipes with sauces from local tradition. The fowls of Volailles de Cholet PGI undergo traditional cooking recipes, processed with foie gras or local wines, stuffed and combined with vegetable trimmings. Roasted in oven or sauté, they are often accompanied by mushrooms and truffles. The preparations of Christmas Turkey are very complex and inspired by local tradition.
Marketing
The Volailles de Cholet 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 pulet fermier (blanc e noir), chapon, poularde, dinde, pintade (white and black farm chicken, capon, pullet, turkey, guinea hen). It is marketed whole, with or without head, or in slices, fresh or frozen, packed in suitable trays with protected atmosphere to guarantee their organoleptic features. The package includes a label with the denomination Volailles de Cholet and the name of the breed concerned, in addition to the name and address of the certification authority.
Distinctive Features
The Volailles de Cholet PGI have a well-established reputation in the regions of Pays de la Loire and Paris, due to their extraordinary taste and to the consistency of fowls, which are obtained due to the type of diet and thanks to a breeding method in the open air.
