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The
Bresse poultry is the only one in the
world to be distinguished by a nationally-certified
appellation.
This "three-coloured" bird is characterized by blue
legs, white feathers and a red crest,
in tribute to the French flag.
Each bird has been fitted
with: a ring carrying the name and address
of the farmer fastened onto its left leg,
a three-coloured seal containing the name
of the individual or company responsible
for preparation and delivery affixed at
the base of its neck, the French "AOC"
certified appellation label issued by
the Bresse Poultry Trade Board, and the
additional seal of identification for
capons and poulards (young hens).
Bresse-labelled poultry
is produced in three French departments:
Ain, Saône-&-Loire and Jura,
over a recognised land area of 3,536 km².
As
of the birds' 35th day of growth, their
diet is composed of cereals (corn, wheat)
and dairy products. They are raised on
grassy plains in order to provide a nutritional
complement (grass, worms and other insects).
Fattening is completed in wooden cages
and lasts 8 to 15 days for chickens and
a month for capons and poulards.
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