TABLE OF CONTENTS
Best Néo-Aquitain Poultry Types
Poulet du Périgord is a breed of slow-growing chicken from the region of Périgord in the south-west corner of France. These meaty chickens with firm muscles have a white or yellow skin that hides just the right amount of evenly distributed fat.
Both the rearing and slaughter of poulet du Périgord takes place inside the aforementioned geographical area, and Périgord slaughterhouses have developed a specific know-how that contributes to the product’s quality and reputation.
Poularde du Périgord is a variety of fattened young hen, with well-developed muscles marbled with intramuscular fat and intensely yellow skin, hiding a substantial subcutaneous fat cover. Poularde du Périgord are available fresh or frozen, as gutted birds (plucked, eviscerated fowl, with the head, feet, and giblets), ready-to-cook birds (plucked, eviscerated fowl, without the head and with or without the tarsus), and métifet birds (plucked, eviscerated fowl, with or without the tarsus and with the head folded under the wings).
Their weight ranges between 1,7 kg for ready-to-cook version, to 2 kg for gutted ones.
Chapon du Périgord is a male bird belonging to a variety of slow-growing chicken from the south-west corner of France. Reared for a minimum of 150 days, chapon du Périgord is castrated before reaching sexual maturity. Its well-developed, rounded muscles are marbled with intramuscular fat, while the extremely delicate skin hides a substantial subcutaneous fat cover.
Chapon du Périgord is sold as dressed (bird plucked and gutted, with head, feet, and offal), ready to cook (bird plucked and gutted, headless, with or without tarsus), and métifait, or semi-prepared (bird plucked, gutted, with or without tarsus and with the head tucked under the wing).
Volailles du Val de Sèvres is poultry from rustic breeds slowly raised in the open air in the French region of Deux-Sévres since the early 20th century when the production was available at the regional poultry markets. The meat received a Red Label award in 1977, testifying to the high-quality and great taste of the poultry.
The unique taste of the meat is owed to the climatic features of the region, where the mild and oceanic climate of Val de Sévres helps the development of high-quality cereals that are the basis of the animals' diet. Prepare the meat roasted in an oven, boiled or fried, accompanied with boiled vegetables and mashed or roasted potatoes.
Volailles du Béarn is poultry of excellent organoleptic qualities with fine, firm flesh, produced in the French region of Pyrénées Atlantique and neighbouring districts. The animals include chickens, capons, poulards, guinea fowls and turkeys, slaughtered at an age that is close to their sexual maturity.
They are raised in small buildings and feed on a diet that consists of at least 50% maize. Poultry breeding has been prominent in the region since the 8th century when King Henry IV helped farmers to develop the production of poultry. Gastronomy in the region is heavily based on poultry dishes today, just as it was in the past.
Volailles des Landes is poultry (quails, guinea hens, chicken, capons, Christmas turkeys, pullets, bare neck chickens) produced in the French region of Landes. The animals are reared in a free-range way and feed on cereals and maize, a prominently cultivated crop of the region.
The climate has mild winters and warm summers, making it highly suitable for poultry breeding, which was first introduced to the region by the Spaniards in the 8th century. After that, the poultry production flourished, mostly in the 18th and 19th century and until today.
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