Description
The Volailles d'Ancenis PGI are fowls belonging to slow-raised breed and their crossbreeds. Different types of farm, free-range, winged animals are included in this denomination: white, yellow and black chickens, guinea hens, turkeys, white and yellow capons, guinea-hen capons, farm geese and pullets.
Production Area
The production area of Volailles d'Ancenis PGI includes the department of Loire-Atlantique and the west part of the department of Maine-et-Loire, in the region of Pays-de-la-Loire.
Production Method
The animals are raised in the open air and nurtured with natural food, rich in minerals and vitamins. A special, local mix, which is largely used for this breeding, includes a mix of cereals consisting of 75% of cereals with oily seeds like soya, sunflower and rape, whilst the rest comprises proteins like beans. The Volailles d'Ancenis PGI are raised in the open air in large grassy areas until the 37th day after hatching. The winged animals are put down when they achieve an age close to sexual maturity: from 81 days for chickens to 150 days for capons.
Appearance and Flavour
The Volailles d'Ancenis PGI feature a perfect balance between compactness and succulence of the fowl. Their flavour is very good and characterised by an exquisite, soft taste. This characteristic is valid for all types of winged animals of the denomination.
History
The fame of the winged animals of this area is strongly rooted and goes back to the 9th century. The history of Volailles d'Ancenis PGI is closely linked to the century old tradition of poultry in the regional farms. The sales organized around the Ancenis market has favoured the diffusion of this product and promoted its fame over the years.
Gastronomy
The different types of winged animals of Volailles d'Ancenis PGI denomination can be conserved for a few days in the refrigerator, wrapped in their purchasing paper and stored in the coldest compartment. There are different and varied dishes, with diverse cooking methods depending on the meat cut chosen. The local traditional cuisine proposes very complex gastronomic recipes offering exquisite results. The different winged animals are prepared with stuffing made with other meats and mushrooms, sometimes truffles or foie gras, roasted directly in oven or sauté with sauces and glazes. They can be prepared roasted, entire or in slices, and stewed. The filets are tasteful both combined with a curry sauce and grilled as well as cut in thin bands and accompanied with green salad and pineapple.
Marketing
The Volailles d'Ancenis PGI include 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 dinde fermière, poulet fermier (jaune, noir or blanc), pintade fermière, chapon fermier (blanc or jaune), poularde fermière (blanche or jaune), dinde fermière, chapon de pintade fermier, oie fermière (farm turkey, yellow, black or white farm chicken, farm guinea hen, white or yellow farm capon, white or yellow farm pullet, farm turkey, farm guinea-hen capon, farm geese). It is marketed fresh and plucked, whole, with or without head, or in slices packed in trays with protected atmosphere which guarantee a longer conservation and keep its organoleptic features.
Distinctive Features
The mild climate of the origin area, which is extremely favourable for the production of cereals, which are the main components of poultry diet, helps to give to Volailles d'Ancenis PGI their peculiar taste and the characteristic consistency of its meat.
