Description
The Volailles du Charolais PGI include free-range poultry with black or grey feathering coming from rustic, slow-raising breeds, characterised by bareneck and refined fowl.
Production Area
The production area of Volailles du Charolais PGI covers the departments of Saône-et-Loire and some cantons in the departments of Loire, Allier, Côte-d'Or and Rhône, in the Burgundy, Auvergne and Rhone-Alps regions.
Production Method
The poultry receive a diet consisting of above all vegetables and minerals, with almost 75% of cereals. The breeding takes place in the open air or free, in pastures and grassy areas which are typical of this region. The consumption of herbs of the poultry raised here helps the organoleptic quality of fowls. Slaughtering is made when the animals achieve an age close to sexual maturity.
Appearance and Flavour
Volailles du Charolais PGI have firm flesh with higher organoleptic features.
History
The history of Volailles du Charolais PGI is closely linked to the avicultural tradition, of Charolais region, which is characterised by grassy areas and rivers. It is an area mostly covered by pastures, where different types of breeding methods have been adopted also thanks to the climate, the unpolluted air and the well-preserved nature. Here cattle and poultry have shared for centuries the green and fat grass which gives their flesh unique flavour. And its gastronomic fame is due just to Charolais fowl and meat. Since 1978, a genealogic selection enabled to refound the chicken breed with grey-bluish feathering which lived here in the far past.
Gastronomy
Volailles du Charolais PGI can be conserved for a few days in the refrigerator, wrapped into their purchasing paper and stored in the coldest compartment. The fowl of Volailles du Charolais PGI can be prepared in different ways depending on the cut chosen. It is used to prepare a lot of dishes, from the simplest to the most elaborated, but, due to the high quality product, it is mostly used to cook highly elaborate second courses. This poultry can be cooked whole or in slices, boneless, stuffed, roasted in oven, stewed or fried. It can be seasoned with aromatic herbs, spices or white sauce and during cooking it can be sprinkled with aromatic wine.
Marketing
The Volailles du Charolais 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 oie fermière à rôtir, dinde fermière de Noël, poulet gris fermier (farm goose to roast, Christmas farm turkey, farm grey chicken). The product is sold fresh or frozen, whole without head or in slices packed in trays with protected atmosphere which guarantees a longer conservation and unaltered quality fowls.
Distinctive Features
The fame of Volailles du Charolais PGI is linked above all to the special type of environment where these animals are raised. The access to grassy pastures enables the poultry to eat a lot of grass and this helps to characterise its organoleptic features.
