24.6.2016

EN

Official Journal of the European Union

C 228/3

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Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2016/C 228/03)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

SINGLE DOCUMENT

‘POULARDE DU PÉRIGORD’

EU No: FR-PGI-0005-01373 — 24.9.2015

PDO ( ) PGI ( X )

1.   Title

2.   Member State or Third Country

France

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.1. Fresh meat (and offal)

3.2.   Description of the product to which the name in (1) applies

‘Poularde du Périgord’ is a yellow poulard from slow-growing strains of the Cou Nu type.

‘Poularde du Périgord’ is a fattened young hen bred for a period of at least 120 days. It is a plump fowl for festive occasions, with highly developed, rounded muscle masses on a slender skeleton. The skin, which is very thin and has an intense, uniformly yellow colour, reveals a substantial subcutaneous fat cover. All of the muscle masses have intramuscular fat described as ‘marbled’.

‘Poularde du Périgord’ may be marketed in the form of fresh or frozen carcasses or cuts. It may be packaged under film, vacuum-packed or packaged in a protective atmosphere.

The carcasses of ‘Poularde du Périgord’ are presented in the form of:

—	gutted carcasses (plucked, eviscerated fowl, with the head, feet, and giblets),

—	‘ready-to-cook’ carcasses (RTC) (plucked, eviscerated fowl, without the head and with or without the tarsus),

—	‘métifet’ or ‘méti-fait’ carcasses (plucked, eviscerated fowl, with or without the tarsus and with the head folded under the wings).

The minimum weight of RTC carcasses is 1,7 kg and of gutted carcasses 2 kg.

Particular care must be taken with the quality of carcasses presented whole, which must be flawless.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

During the entire breeding period, the feed distributed must be composed solely of plants, minerals and vitamins.

The following plants must be present in the mixture:

—	varying amounts of maize, depending on the animal’s age,

—	at least one other cereal, including, in particular, wheat, barley, triticale, sorghum, oats,

—	protein crops to balance the ration.

The breeding period consists of four phases corresponding to different physiological needs requiring different amounts of cereals:

—

the starter phase, from day 1 to day 28: At least 50 % of the starter feed is composed (by weight) of mixed cereals (cereals and cereal by-products). The cereals must include maize and at least one other straw cereal (wheat, barley, triticale, oats) or sorghum. The minimum amount of maize (by weight) in this mixture of cereals is set at 25 %,

—

the growth phase, from day 29 to day 52: At least 70 % of the growth feed is composed (by weight) of mixed cereals (cereals and cereal by-products). The cereals must include maize and at least one other straw cereal (wheat, barley, triticale, oats) or sorghum. The minimum amount of maize (by weight) in this mixture of cereals is set at 30 %.

—

the finisher phase, from day 53 to day 81: At least 80 % of the finisher feed is composed (by weight) of mixed cereals (cereals and cereal by-products). The cereals must include maize and at least one other straw cereal (wheat, barley, triticale, oats) or sorghum. The minimum amount of maize (by weight) in this mixture of cereals is set at 30 %.

—	the fattening phase, at least until day 120: At least 40 % of the feed is composed (by weight) of maize. Each type of feed is systematically supplemented with clay (bentonite). It is incorporated into the feed at a minimum amount of 2 kg/t.

3.4.   Specific steps in production that must take place in the defined geographical area

‘Poularde du Périgord’ is bred and slaughtered in the geographical area.

Périgord slaughterhouses have developed and preserved specific know-how for the selection of carcasses, which contributes to the reputation of the product and the final quality of the presented product.

The scalding and plucking, evisceration, tying and drying processes must be carried out with the greatest care, as only flawless carcasses are marketed whole. For this reason, the carcasses are sorted twice before tying and after drying.

‘Métifet’ and ‘méti-fait’ poulards are eviscerated and finished manually.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Cutting and packaging must take place on the slaughtering site. This allows the processes to be carried out in sequence and prevents the quality of the meat from deteriorating on contact with air. As both the fresh and frozen meat must be presented without any defects, its handling must be limited, especially as ‘Poularde du Périgord’ has a very thin skin. Deep-freezing must take place within 24 hours of slaughter. These various factors mean that the meat must be packaged rapidly, and doing so in the geographical area guarantees compliance with the presentation criteria.

3.6.   Specific rules concerning labelling of the product the registered name refers to

The label includes the name of the PGI, ‘Poularde du Périgord’.

The labels and sale documents must display the common logo:

4.   Concise definition of the geographical area

The geographical area extends over the following departments:

—	Charente, limited to the cantons of: Aubeterre-sur-Dronne, Chalais, Montbron, Montembœuf, Montmoreau-Saint-Cybard and Villebois-Lavalette,

—	Charente-Maritime, limited to the canton of Montguyon,

—

Corrèze, limited to the cantons of: Argentat, Ayen, Beaulieu-sur-Dordogne, Beynat, Brive-la-Gaillarde-Centre, Brive-la-Gaillarde-Nord-Est, Brive-la-Gaillarde-Nord-Ouest, Brive-la-Gaillarde-Sud-Est, Brive-la-Gaillarde-Sud-Ouest, Corrèze, Donzenac, Égletons, Juillac, Larche, Lubersac, Malemort-sur-Corrèze, Meyssac, Seilhac, Treignac, Tulle-Campagne-Nord, Tulle-Campagne-Sud, Tulle-Urbain-Nord, Tulle-Urbain-Sud, Uzerche and Vigeois,

—

Dordogne,

—	Gironde, limited to the cantons of: Castillon-la-Bataille, Coutras, Lussac, Pujols and Sainte-Foy-la-Grande,

—

Haute-Vienne, limited to the cantons of: Aixe-sur-Vienne, Ambazac, Châlus, Châteauneuf-la-Forêt, Eymoutiers, Laurière, Limoges-Beaupuy, Limoges-Isle, Limoges-Landouge, Limoges-Couzeix, Limoges-Cité, Limoges-Le Palais, Limoges-Condat, Limoges-Panazol, Limoges-Corgnac, Limoges-Puy-las-Rodas, Limoges-Grand-Treuil, Limoges-Vigenal, Limoges-Émailleurs, Limoges-Carnot, Limoges-Centre, Limoges-La Bastide, Nexon, Nieul, Oradour-sur-Vayres, Pierre-Buffière, Rochechouart, Saint-Germain-les-Belles, Saint-Junien-Est, Saint-Junien-Ouest, Saint-Laurent-sur-Gorre, Saint-Léonard-de-Noblat, Saint-Mathieu and Saint-Yrieix-la-Perche,

—

Lot, limited to the cantons of: Bretenoux, Cahors-Nord-Est, Cahors-Nord-Ouest, Cahors-Sud, Cajarc, Castelnau-Montratier, Catus, Cazals, Gourdon, Gramat, Labastide-Murat, Lacapelle-Marival, Lalbenque, Lauzès, Limogne-en-Quercy, Livernon, Luzech, Martel, Montcuq, Payrac, Puy-l’Évêque, Saint-Céré, Saint-Germain-du-Bel-Air, Saint-Géry, Salviac, Souillac and Vayrac,

—	Lot-et-Garonne, limited to the cantons of: Cancon, Castelmoron-sur-Lot, Castillonnès, Duras, Fumel, Lauzun, Marmande-Est, Marmande-Ouest, Monclar, Monflanquin, Sainte-Livrade-sur-Lot, Seyches, Tonneins, Tournon-d’Agenais, Villeneuve-sur-Lot-Sud, Villeréal and Le Mas-d’Agenais

5.   Link with the geographical area

Specificity of the geographical area

The geographical area is located in the south-west quarter of France and is centred around the department of Dordogne.

When defined in this way, the Périgord corresponds to a vast area of Piedmont generally inclined at a north-east and south-west angle. As a result of crossing the uneven, resistant rocks in the area, the numerous streams and rivers have formed a network of small valleys that are oriented and shaped in different ways but make up one of the major structural elements of the Périgord terrain. Only the valleys, rich in alluvial deposits, are truly suited to the cultivation of cereals. The slopes, which are often steep and wooded, tend to be used for livestock farming instead.

The geological complexity has led to the presence of numerous mineral deposits (iron, gold, limestone, kaolin). Some of them are exploited for the production of Fuller’s earth consisting of bentonite and montmorillonite, which has specific properties.

The climate of the geographical area is temperate overall and of the modified oceanic type, meaning that it is subject to the climate system prevailing in the north of the Atlantic Ocean, but with marked continental and Mediterranean influences.

Maize cultivation is widespread throughout the geographical area. Straw cereals are also widely cultivated; common wheat and triticale predominate.

As regards human factors, poultry breeding in the Périgord started developing significantly in the 14th century.

It is only during the 19th century that the Périgord became a land of poultry production in its own right, though production retained its traditional, family-type character.

The first ‘Syndicat de défense du Poulet Fermier du Périgord’ was created in 1953. Its technical regulation back then defined how to breed poultry ‘according to the farm production method used in the Périgord’.

These developments and the reputation of the chicken encouraged Périgord poultry farmers to develop the production of poultry for festive occasions on the basis of the traditional know-how preserved in the Périgord.

The breeding of poulards followed the same practices as the breeding of chickens. The feeding know-how proved to be particularly well adapted to extending the breeding period of these hens and to fattening them. As in former times, the Périgord breeder strews every day a few handfuls of whole grains of cereals on the indoor litter. In addition, he complements the cereals ration with bentonite, a clay well-known in Périgord for its beneficial digestive effects in poultry.

Specificity of the product

The ‘Poularde du Périgord’ is a plump chicken for festive occasions, with highly developed, rounded muscle masses All of the muscle masses have intramuscular fat described as ‘marbled’ and a substantial subcutaneous fat cover.

Particular care must be taken with the quality of carcasses presented whole, which must be flawless.

These specific characteristics confer a solid reputation on ‘Poularde du Périgord’.

Causal link

The link to the origin of ‘Poularde du Périgord’ is based on quality and reputation.

Owing to the mildness of its oceanic climate and to its low-to-medium altitude, the geographical area is a place conducive to poultry breeding.

The valleys, rich in alluvial deposits, are used for the cultivation of cereals and the often steep and wooded slopes for poultry runs.

The inclusion of these cereals in the feed ration is based on their regular presence in the crop rotation of Périgord farms since very early on and constitutes a specific nutrient profile that is particularly well-balanced for the development and fattening of the poultry.

Maize, which is cultivated widely, has a privileged position among the cereals used: the absence of a husk makes the grain easier to digest and therefore improves its absorption qualities. Its high fat and starch content means that it is a particularly energising cereal used for the fattening of poulards.

Systematically supplementing the feed ration with clay (bentonite) ensures that the poultry enjoy very good health and better indoor conditions, which in turn promote more harmonious and regular growth. This choice made by Périgord breeders is particularly important and well-justified for the development of the muscle masses and the fattening of the ‘Poularde du Périgord’, all the more so as the poulard is from a slow-growing strain with a particularly long breeding period.

Supplementing all the feed with bentonite results in better absorption of the ration throughout the animal’s life. This improved absorption contributes to the better development of all tissues, in particular the muscles, and to the better distribution of fat. As a result, abdominal fat, subcutaneous fat and intramuscular fat are distributed evenly throughout the carcasses of ‘Poularde du Périgord’.

This practice is related to the old tradition of strewing every day a few handfuls of whole grains of cereals on the indoor litter. This ancestral practice, which formerly allowed the farmer’s wife to gather the poultry together, strengthens the link between the breeder and the poultry, stimulates the pecking instinct of chicks and facilitates the use of runs later on. This behaviour is reflected in greater physical activity, which leads to the development of bigger muscles and a better distribution of fat in the muscles.

It also helps stimulate the functioning of the gizzard from an early age and thereby contributes to improved absorption of the ingredients of the ration and therefore to the development of the muscle mass.

Furthermore, it encourages the chicks to continuously scratch the litter, which helps aerate it and keep it drier for a longer time, which is important considering the duration of this poultry’s breeding period.

The daily habit of scratching and turning over the litter is particularly important for the poulards, because this festive poultry has a long breeding period that ends in confinement. When the poulards spend time indoors on a very clean litter at the end of the fattening period, this promotes a very good state of feathering. The fowl are then easier to pluck, meaning that the quality of carcasses presented whole is impeccable, in particular in their traditional local ‘méti-fait’ version.

Outdoor breeding on runs that are often sloped and wooded also affects the specific characteristics of ‘Poularde du Périgord’: it results in a more robust skeleton that allows more significant growth of the muscular masses (fillets and legs).

The intramuscular fat, which gives a specific ‘marbled’ texture to the meat of ‘Poularde du Périgord’, accumulates during the final fattening phase carried out indoors.

All of these factors were highlighted in 1929 by La Mazille, a celebrated local cook, in her collection of local recipes: ‘One of the main reasons for the excellence of Périgord poultry is the way they are fed and fattened with maize’.

Starting in the 19th century, the reputation of ‘Poularde du Périgord’ is demonstrated also at competitions, first in Dordogne (1862) and then in all the neighbouring departments (Limoges 1862, Agen 1863, Niort 1866), where most prizes are awarded to Périgord breeders. Owing to its traditional taste of poultry consumed on festive occasions, the reputation of ‘Poularde du Périgord’ still continues to grow today.

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-15f16403-8e36-4a51-876e-f644ae3d7e36

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(1)  OJ L 343, 14.12.2012, p. 1.

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