Description
The Volailles de la Drôme PGI are free-range winged animals of different breeds: free-range yellow capons, bare-neck yellow chickens, farm turkeys, free-range pullets, bare-neck and blue-claw, free-range chickens and free-range chickens of Volailles de la Drôme. The bare-neck, yellow chickens can be recognised from the total lack of feathers on the neck, except of a small isolated tuft, and from the unusual blue colour of claws. But the same denomination includes also the black chickens of Drôme with totally black feathering and bright red comb and wattles. All these breeds come from slow-raising breeds and crossbreeds.
Production Area
The production area of Volailles de la Drôme PGI includes the departments of Drôme and the neighbouring cantons of Hautes-Alpes, Ardèche, Drôme, Isère.
Production Method
Volailles de la Drôme PGI are raised in the open air and free with a cereal-based diet. Slaughtering takes place at a minimum age, established for every breed. The selection takes place after slaughtering.
Appearance and Flavour
Volailles de la Drôme PGI are distinguished by the compact and lean fowls, except of turkey and capons which have softer and more velvety fowls.
History
The fame of Volailles de la Drôme PGI is historically confirmed by documents which register the existence of farms, in particular of partridges, in the region already since the 19th century. This production was already sold on the most important regional markets of winged animals. The turkey market of Grane is still highly active and lively.
Gastronomy
Volailles de la Drôme PGI can be conserved for a few days in the refrigerator, wrapped into their purchasing paper and stored in the coldest compartment. There are different regional recipes to prepare this fowl, some of which are the local dishes for Christmas and New Year feasts. When roasted or stewed, they are often accompanied with foie gras sauces, boletuses and seasoned with Armagnac or grapes. The partridge of Drôme is perhaps the most famous denomination breed. The taste of this fowl slightly recalls game, due to this, it is ideal for important second courses and is used to make pâté and terrines, traditional dishes of the French cuisine.
Marketing
The Volailles de la Drôme 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 (jaune e noire), Pintadeau (yellow and black chicken, young guinea hen). It is sold 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. Free-range turkey is sold also frozen.
Distinctive Features
The production of Volailles de la Drôme PGI is the result of a century-old tradition and the Label Rouge brand was given to the farm productions. This has enabled to certify the higher quality of these products and to confirm the reputation linked to breeding and land characteristics.
