# C_2023244EN.01000801.xml

| 11.7.2023 | EN | Official Journal of the European Union | C 244/8 |
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11.7.2023

EN

Official Journal of the European Union

C 244/8

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Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the agricultural products and foodstuffs sector, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014

(2023/C 244/05)

This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION ORIGINATING IN A MEMBER STATE

(Regulation (EU) No 1151/2012)

‘Volailles de Bretagne’

EU No: PGI-FR-0155-AM01 - 28.3.2023

PDO ( ) PGI (X)

1.   Name of product

‘Volailles de Bretagne’

2.   Member State to which the geographical area belongs

France

3.   Member State authority communicating the standard amendment

Ministry of Agriculture and Food Sovereignty

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4.   Description of the approved amendment(s)

1.   Description of product

For products covered by the PGI, the amendment provides for the production of the following additional products:

| — | Yellow chicken |
| --- | --- |

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Yellow chicken

| — | Guinea fowl capon |
| --- | --- |

—

Guinea fowl capon

The section has been supplemented by a description of the phenotype for each of the species and by an organoleptic description common to all the species.

The characteristics of the cuts have been specified. They may come from carcasses with slight defects, but the selected pieces must be in line with the presentation criteria for Class A, and the carcass from which the cut pieces are taken must have a weight of no less than 90 % of the set weight for the chicken when sold whole.

The scope of the product specification has been extended to include offal. The offal concerned is the liver, gizzard and heart. Only this offal taken from carcasses of poultry selected for the PGI is allowed.

The amendment affects the single document.

2.   Geographical area

The hatching process has been removed from the geographical area.

The amendment affects the single document.

3.   Evidence that the product originates in the geographical area

The section has been updated in line with the amendments made to the other chapters of the specification. For each stage of the production method, the documents ensuring traceability have been presented.

The amendment does not affect the single document.

4.   Description of the method of production

Sub-section 5.1 ‘Introduction of chicks’

The conditions for keeping the chicks in the rearing houses (condition of the litter, heating of the building, access to feed and water) have been added.

The single document is not affected by this amendment.

Sub-section 5.2 ‘Strains or hybrid strains’

Reference is made in this sub-section to the phenotypes for each species. Strains and hybrid strains have been recognised as robust, slow-growing strains.

The single document is not affected by this amendment.

Sub-section 5.3 ‘Rearing method and management’

Values have been set for the maximum densities and numbers per building according to age, the minimum run area per animal and also the maximum age for access to the run and minimum age at slaughter. The density indoors and on runs is lower during the rearing period. The minimum ages at slaughter vary according to species. These clarifications have been made to the specification at the time of registration as a PGI.

The set values for the maximum densities and numbers per building according to age, the minimum run area per animal and also the maximum age for access to the run and minimum age at slaughter have been retained. They have been added for Guinea fowl capon and updated for poularde and turkey. The density indoors and on ranges decreases during the rearing period. These clarifications have been made to the specification following registration as a PGI.

The finishing periods and their durations have been added for poultry for which finishing is allowed. For instance, for chickens over 90 days old, finishing in confinement is possible over a maximum of 15 days and, for capons and poulardes, over a period of 4 weeks. In these cases, the farmer makes nutritional adaptations by distributing a lower protein feed than when animals are released on the run.

For poulardes and capons, the buildings may be darkened or a lighting programme may be put in place. For poulardes, the aim is to control the onset of sexual maturity. For capons, the aim is to limit their aggressiveness, which could undermine the quality of the flesh.

The castration and pinioning conditions for Guinea fowl have been further detailed. Reference has been made to the prohibition of the dubbing of poultry.

The single document is not affected by this amendment.

Sub-heading 5.4 ‘Characteristics of buildings’

The characteristics of the buildings and their fittings have been detailed. Their surface areas have been specified and also the conditions for the use of mobile buildings, including the rules concerning the layout and equipment of the run, and access to it.

The single document is not affected by this amendment.

Sub-heading 5.5 ‘Properties of the run’

The run used for the animals to go outdoors has been described. Most of the run is covered in well developed permanent grassland which is green all year. Natural facilities have been indicated to optimise the animals’ time on the runs and to protect them from the prevailing winds. Emphasis has been laid on the importance of hedgerows. The run must have at least 20 trees. The list of authorised species has been included in the specification. These essences must account for at least 50 % of the trees planted on new or reworked runs.

The single document is not affected by this amendment.

Sub-section 5.6 ‘Feed and feed management’

As a supplement to the information on the minimum proportion of cereals, and thus of cereal grains and products derived therefrom, the three phases of animal livestock breeding have been specified. A list of the categories of raw materials and of authorised technological additives has also been added, as has a ban on any systematic distribution of medicated feed, with the exception of antiparasitic medicated feed.

The single document is affected.

Under section 5.7 ‘Health conditions on farms’

A number of clarifications have been made regarding the presence of a functional airlock for each building, the daily monitoring of poultry and antibiotic treatments. Following the removal of the poultry, the equipment and the building are cleaned and disinfected. A fallowing period of 14 days, reduced to 12 days under certain conditions, must be respected.

The single document is not affected by this amendment.

Sub-section 5.8 ‘Collection and transportation of poultry’

Before the poultry are collected, a minimum fasting period of 5 hours prior to their removal has been specified. In addition to this, transportation must be over a maximum of 100 km between the livestock holding and the slaughterhouse, or over a maximum period of 3 hours.

The single document is not affected by this amendment.

Sub-section 5.9 ‘Slaughter’

On arrival at the slaughterhouse, the poultry must have at least 30 minutes’ resting time. They are slaughtered in conditions which limit stress. The carcasses must be scalded in order to facilitate plucking. They are bled in order to rapidly lower their temperature to 4 °C.

The minimum weight of the eviscerated carcasses indicated in the current specification has been updated. The minimum weight of the gutted carcasses has been added.

The single document is not affected by this amendment.

Sub-section 5.10 ‘Cutting’

After slaughter, a number of provisions have been set out in order to regulate the cutting of carcasses, namely the time limit for cutting carcasses after slaughter, and the conditions for verifying operations.

The single document is not affected by this amendment.

Sub-section 5.11 ‘Packaging of poultry, cuts and giblets’

Additions have been made regarding the preparation of the poultry and the giblets at the packaging stage.

The single document is not affected by this amendment.

Sub-section 5.12 ‘Deep-freezing’

The conditions for deep-freezing have been added. The time limits for achieving the temperature of -18 °C have been defined for each type of presentation provided for in the specification. The prohibition of deep-freezing by immersion has been specified.

The single document is not affected by this amendment.

5.   Elements justifying the link with the geographical environment

The factors justifying the link with the geographical environment have been re-written, allowing a distinction to be made between the specific characteristics of the geographical area, the product and the causal link. The elements underlying the link with the geographical environment remain unchanged. They are still based on the use of strains and hybrids suited to outdoor runs, the importance and reputation of poultry farming in the geographical area, the human factors which have allowed traditional livestock farming to endure and also the characteristics of the environment which are conducive to free-range farming. The numerous illustrations and historical references have been deleted.

The amendment affects the single document.

6.   Labelling

The current paragraph has been deleted and replaced by a sentence describing the mandatory regulatory elements. The labelling includes the registered name ‘Volailles de Bretagne’ and, in the same visual field, the European Union PGI logo.

The amendment affects the single document.

7.   Competent authority of the Member State

The contact details of the National Institute for Quality and Origin (INAO) as the competent authority of the Member State have been added, in accordance with Regulation (EU) No 1151/2012.

The amendment does not affect the single document.

8.   Applicant group

The contact details of the Fermiers d’Argoat [applicant group] have been indicated, along with its legal form.

The amendment does not affect the single document.

9.   Inspection body

The contact details of the competent authorities for inspections in France, namely the National Institute of Origin and Quality (INAO) and the Directorate-General for Competition, Consumer Affairs and Fraud Prevention (DGCCRF), are now indicated. The name and contact details of the certification body can be found on the INAO website and in the European Commission’s database.

The amendment does not affect the single document.

10.   National requirements

The section is in the form of a table of the main points to be checked and their means of evaluation.

The amendment does not affect the single document.

SINGLE DOCUMENT

‘Volailles de Bretagne’

EU No: PGI-FR-0155-AM01 - 28.3.2023

PDO ( ) PGI (X)

1.   Name(s) [of PDO or PGI]

‘Volailles de Bretagne’

2.   Member State or Third Country

France

3.   Description of the agricultural product or foodstuff

3.1.   Type of product [as in Annex XI]

Class 1.1. Fresh meat (and offal)

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

‘Volailles de Bretagne’ are poultry derived from slow-growing strains which allow for a long rearing period during which the poultry have access to grassy outdoor runs with trees. They are characterised by firm flesh and a well covered carcass, with sufficiently developed muscle mass which is well distributed over the skeleton.

They belong to different families and include the following types:

| — | chicken, poularde, capon, |
| --- | --- |

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chicken, poularde, capon,

| — | Guinea fowl, Guinea fowl capon, |
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Guinea fowl, Guinea fowl capon,

| — | turkey. |
| --- | --- |

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turkey.

‘Volailles de Bretagne’ are marketed as raw meat, fresh or frozen:

| — | carcasses (with or without giblets), |
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carcasses (with or without giblets),

| — | cuts, |
| --- | --- |

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cuts,

| — | giblets. |
| --- | --- |

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giblets.

‘Volailles de Bretagne’ meet the following farming and quality criteria:

| — | for carcasses: class A and minimum weight: | Minimum rearing time | Minimum eviscerated weight without giblets | Minimum dressed weight |
| --- | --- | --- | --- | --- |
| Chicken | 81 days | 1 000  g | 1 300  g |
| Poularde | 120 days | 1 650  g | 1 950 g |
| Capon | 150 days | 2 500  g | 2 900  g |
| Guinea fowl | 94 days | 850  g | 1 100  g |
| Guinea fowl capon | 150 days | 1 400  g | 1 800  g |
| Turkey | 140 days | Females: 2 300  g
  Males: 3 100  g | Females: 2 700  g
  Males: 3 600  g |

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for carcasses: class A and minimum weight:

Minimum rearing time

Minimum eviscerated weight without giblets

Minimum dressed weight

Chicken

81 days

1 000  g

1 300  g

Poularde

120 days

1 650  g

1 950 g

Capon

150 days

2 500  g

2 900  g

Guinea fowl

94 days

850  g

1 100  g

Guinea fowl capon

150 days

1 400  g

1 800  g

Turkey

140 days

Females: 2 300  g

Males: 3 100  g

Females: 2 700  g

Males: 3 600  g

| — | for cuts: from carcasses which may have slight defects, but the selected pieces must meet the presentation criteria for Class A. |
| --- | --- |

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for cuts: from carcasses which may have slight defects, but the selected pieces must meet the presentation criteria for Class A.

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

‘Volailles de Bretagne’ are given feed composed of at least 70 % cereals and products derived from cereals during the fattening phase.

The feed in the initial phase is composed of at least 50 % cereal grains and products derived therefrom.

During the rearing period, a distinction should be made between 3 phases which correspond to specific physiological needs:

| — | the initial phase, from day 1 to day 28; |
| --- | --- |

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the initial phase, from day 1 to day 28;

| — | the growth phrase, at least from day 29 and until day 66 at the latest; |
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the growth phrase, at least from day 29 and until day 66 at the latest;

| — | the finishing phase, at least from day 67 until slaughter. |
| --- | --- |

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the finishing phase, at least from day 67 until slaughter.

The constituent raw materials of the feed are exclusively plant-based raw materials, dairy products and minerals.

The authorised raw materials are:

| | Cereal grains and products derived therefrom; |
| --- | --- |

Cereal grains and products derived therefrom;

| | Oil seeds, oil fruits, and products derived therefrom: |
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Oil seeds, oil fruits, and products derived therefrom:

| | As regards vegetable oils, only crude and refined oils are authorised; |
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As regards vegetable oils, only crude and refined oils are authorised;

| | Legume seeds and products derived therefrom; |
| --- | --- |

Legume seeds and products derived therefrom;

| | Tubers, roots and products derived therefrom; |
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Tubers, roots and products derived therefrom;

| | Other seeds and fruits, and products derived therefrom |
| --- | --- |

Other seeds and fruits, and products derived therefrom

| | Forages and roughage, and products derived therefrom: |
| --- | --- |

Forages and roughage, and products derived therefrom:

| | Other plants, algae and products derived therefrom: |
| --- | --- |

Other plants, algae and products derived therefrom:

| | Milk products and products derived thereof milk, buttermilk and whey; |
| --- | --- |

Milk products and products derived thereof milk, buttermilk and whey;

| | Land animal products and products derived therefrom: invertebrates only; |
| --- | --- |

Land animal products and products derived therefrom: invertebrates only;

| | Minerals and products derived therefrom: | (By-)products from the fermentation of micro-organisms: brewer’s yeasts that have been inactivated or killed, grown on substrates of vegetable origin; |
| --- | --- | --- |

Minerals and products derived therefrom:

(By-)products from the fermentation of micro-organisms: brewer’s yeasts that have been inactivated or killed, grown on substrates of vegetable origin;

| | Other: products from the processing of crops, products from the processing of spices and seasonings, products from the processing of plants. |
| --- | --- |

Other: products from the processing of crops, products from the processing of spices and seasonings, products from the processing of plants.

The restrictions are as follows: technological additives of the emulsifying, stabilising and gelling agent groups have been prohibited.

Any systematic distribution of medicated feed has been prohibited, with the exception of anti-parasitic medicated feed.

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

The following operations must take place in the geographical area: rearing of poultry, manufacture of feed.

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

The post-production stages carried out in the geographical area are slaughter, cutting, deep-freezing and packaging.

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

The labelling includes the name ‘Volailles de Bretagne’ and the European Union PGI symbol in the same field of vision.

4.   Concise definition of the geographical area

The area comprises the following departments and municipalities:

| — | The entire departments of Côtes d’Armor (22), Finistère (29), Ille-et-Vilaine (35) and Morbihan (56). |
| --- | --- |

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The entire departments of Côtes d’Armor (22), Finistère (29), Ille-et-Vilaine (35) and Morbihan (56).

| — | The department of Loire-Atlantique (44):






  — | the municipalities of Assérac, Avessac, La Chapà des-Marais, Châteaubriant, Conquereuil, Derval, Drefféac, Fégréac, Fercé, Guémené-Penfao, Guenrouet, Herbignac, Jans, Lusanger, Marsac-sur-Don, Massérac, Missillac, Mouais, Noyal-sur-Brutz, Pierric, Plessé, Rougé, Ruffigné, Saint-Aubin-des-Châteaux, Saint-Gildas-des-Bois, Saint-Lyphard, Saint Nicolas-de-Redon, Saint Vincent des-Landes, Sevérac, Sion-les-Mines, Soudan, Soulvache, and Villepot. |
| --- | --- | --- |

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The department of Loire-Atlantique (44):

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the municipalities of Assérac, Avessac, La Chapà des-Marais, Châteaubriant, Conquereuil, Derval, Drefféac, Fégréac, Fercé, Guémené-Penfao, Guenrouet, Herbignac, Jans, Lusanger, Marsac-sur-Don, Massérac, Missillac, Mouais, Noyal-sur-Brutz, Pierric, Plessé, Rougé, Ruffigné, Saint-Aubin-des-Châteaux, Saint-Gildas-des-Bois, Saint-Lyphard, Saint Nicolas-de-Redon, Saint Vincent des-Landes, Sevérac, Sion-les-Mines, Soudan, Soulvache, and Villepot.

| — | The department of Manche (50):






  — | the municipalities of Aucey-la-Plaine, Beausee, Grandparigny, Hamelin, Huisnes-sur-Mer, Lapenty, Les Loges-Marchis, Le Mesnillard, Le Mont-Saint-Michel, Montjoie-Saint-Martin, Moulines, Pontorson, Sacey, Saint-Aubin-de-Terregatte, Saint-Brice-de-Landelles, Saint-Hilaire-du-Harcouët, Saint-James, Saint-Laurent-de-Terregatte, Saint-Senier-de-Beuvron, Servon, and Tanis. |
| --- | --- | --- |

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The department of Manche (50):

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the municipalities of Aucey-la-Plaine, Beausee, Grandparigny, Hamelin, Huisnes-sur-Mer, Lapenty, Les Loges-Marchis, Le Mesnillard, Le Mont-Saint-Michel, Montjoie-Saint-Martin, Moulines, Pontorson, Sacey, Saint-Aubin-de-Terregatte, Saint-Brice-de-Landelles, Saint-Hilaire-du-Harcouët, Saint-James, Saint-Laurent-de-Terregatte, Saint-Senier-de-Beuvron, Servon, and Tanis.

| — | The department of Mayenne (53):






  — | the municipalities of Andouillé, La Baconnière, Ballots, Beaulieu-sur-Oudon, La Bigottière, Le Bourgneuf-la-Forêt, Bourgon, Brains-sur-les-Marches, La Brûlatte, Chailland, La Chapelle- Craonnaise, Congrier, Cosmes, Cossé-le-Vivien, La Croixille, Cuillé, Désertines, La Dorée, Erné, Fontaine-Couverte, Fougerolles-du-Plessis, Gastines, Le Genest-Saint-Isle, La Gravelle, Juvigné, Landivy, Larchamp, Laubrières, Launay-Villiers, Loiron-Ruillé, Méral, Montaudin, Montenay, Montjean, Olivet, La Pellerine, Peuton, Pontmain, Port-Brillet, Quelaines-Saint-Gault, Renazé, La Roë, La Rouaudière, Saint-Aignan-sur-Roë, Saint-Berthevin-la-Tannière, Saint-Cyr-le-Gravelais, Saint-Denis-de-Gastines, Saint-Ellier-du-Maine, Saint-Erblon, Saint-Germain-le-Guillaume, Saint-Hilaire-du-Maine, Saint-Mars-sur-la-Futaie, Saint-Michel-de-la-Roë, Saint-Ouën-des-Toits, Saint-Pierre-des-Landes, Saint-Pierre-la-Cour, Saint-Poix, Saint-Saturnin-du-Limet, Senonnes, Simplé, and Vautorte. |
| --- | --- | --- |

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The department of Mayenne (53):

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the municipalities of Andouillé, La Baconnière, Ballots, Beaulieu-sur-Oudon, La Bigottière, Le Bourgneuf-la-Forêt, Bourgon, Brains-sur-les-Marches, La Brûlatte, Chailland, La Chapelle- Craonnaise, Congrier, Cosmes, Cossé-le-Vivien, La Croixille, Cuillé, Désertines, La Dorée, Erné, Fontaine-Couverte, Fougerolles-du-Plessis, Gastines, Le Genest-Saint-Isle, La Gravelle, Juvigné, Landivy, Larchamp, Laubrières, Launay-Villiers, Loiron-Ruillé, Méral, Montaudin, Montenay, Montjean, Olivet, La Pellerine, Peuton, Pontmain, Port-Brillet, Quelaines-Saint-Gault, Renazé, La Roë, La Rouaudière, Saint-Aignan-sur-Roë, Saint-Berthevin-la-Tannière, Saint-Cyr-le-Gravelais, Saint-Denis-de-Gastines, Saint-Ellier-du-Maine, Saint-Erblon, Saint-Germain-le-Guillaume, Saint-Hilaire-du-Maine, Saint-Mars-sur-la-Futaie, Saint-Michel-de-la-Roë, Saint-Ouën-des-Toits, Saint-Pierre-des-Landes, Saint-Pierre-la-Cour, Saint-Poix, Saint-Saturnin-du-Limet, Senonnes, Simplé, and Vautorte.

5.   Link with the geographical area

‘Volailles de Bretagne’ are poultry which are suited to the climate conditions of Brittany and to exploring runs. Due in part to their cereal-rich diet, their muscle mass is well developed, firm and well spread over the skeleton.

Brittany is a peninsula in the far north-west of France. Its position and size play an important role in the climate, territory and territorial organisation.

Brittany's topography and geology are marked by the Armorican Massif. This Hercynian massif has been highly planed by erosion. Two east-west ridges emerge at higher altitudes: the Monts d'Arrée and the Montagnes Noires.

A granitic soil rich in oligo-elements and micro-organisms, specific hydrometric conditions, and westerly winds rich in iodine also characterise Brittany. The rocks (shale, gneiss and granite) have undergone significant changes over time. The rather acidic nature of the Breton soil also reflects the geological history, since preserved limestone rocks are rare. It fosters the emergence of local species.

Brittany's dominant climate is the oceanic climate, characterised by mild summers and rainy, windy and mild winters. Temperature differences are slight and days of frost in winter rare.

Rainfall is quite frequent and spread throughout the year. It is abundant on the west coast, where it exceeds 1 100 millimetres per year, whereas it drops to 950 mm on the south coast, to below 800 mm along the north coast and to around 700 mm in the inland eastern area. Brittany is thus characterised by verdant countryside, with omnipresent trees and a rich diversity of species.

Historically, Breton poultry have been reared on backyard farms: until 1950, almost all farms kept a small flock (30 to 100 head); the pullets were kept for laying and the cocks were fattened for family consumption and direct sale to non-farming families in the village.

Modern poultry farming, where poultry production moved from the traditional to the organised stage, made its appearance in the early 1950s in response to growing consumer demand. The real turning point in Brittany took place around 1954-55.

During this phase in the modernisation of poultry farming in Brittany, two patterns developed. The first was based on intensive indoor poultry farming and a second on maintenance of the traditional high quality production of poultry reared on the grassy runs with tree cover which are characteristic of the geographical area. In order to defend this quality, farmers have formed a Regional Committee. Their focus is on maintaining the production of free range poultry, fed on a cereal-rich diet and with long rearing times thanks to the use of slow-growing strains.

‘Volailles de Bretagne’ are raised from a minimum age with free access to a grassy run with tree cover.

They are from slow-growing strains and hybrid strains which favour the exploration of runs, making it possible to obtain firm flesh.

Thanks to a diet with a high proportion of cereals, the poultry have the specific conformation of well-developed, firm muscle mass which is well spread over the skeleton.

Due to the characteristics of its geographical area, ‘Volailles de Bretagne’ have a natural environment which is conducive to the use of tree-covered runs. The free range rearing of poultry has survived over generations of farmers, perpetuating this very old tradition in Brittany.

As underlined by Jean Chombart de Lauwe, a member of the Academy of Agriculture (1955-2001), in his publication entitled ‘Pour une agriculture organisée, Danemark et Bretagne’ [In favour of organised agriculture, Denmark and Brittany] (Presse Universitaire de France, 1949), Brittany benefits from ‘exceptional climate conditions for agricultural activity’, namely a mild and humid ocean climate which allows for a long growing season. This favourable weather encourages free-range farming, more than elsewhere.

The strains and hybrid strains selected are therefore particularly suited to these rearing conditions due to their hardiness and ability to run.

In order to allow the poultry to explore their runs as much as possible, numerous trees encourage the poultry to go outside whilst protecting them from the sun and the wind, and substantial plant cover supplements their diet (grass, insects).

The diversity and wealth of tree species are characteristic of Breton forest cover. This is largely due to the variety of soil and climate conditions. The planting of local tree species on the runs reinforces the identity of the region and preserves the characteristics of the various landscapes in the area. The trees used are thus suited to the soil and climate conditions.

A flat or raised hedgerow often surrounds the run, made up of local species adapted to the biotope (the soil, climate, flora and fauna). It is possible to find high-stem trees, multi-stem trees or bushy shrubs. Once used to separate plots, they prove to be very useful in offering protection from the wind, cold, sun, erosion and run-off. They also shelter a variety of wildlife, contribute to biodiversity, offer CO2 storage and are very ornamental, blending perfectly with the landscape.

In addition to the nutritional intake of the poultry, this permanent grassland constitutes a wealth of biodiversity, plays a filtering role which helps to preserve water quality, and prevents the occurrence of certain natural risks such as erosion.

The climate and natural composition of the runs encourage poultry to go outdoors all year round and are therefore beneficial to the development of the ‘Volailles de Bretagne’ through their influence on the texture and flavour of the meat.

In parallel to the Breton agricultural model, characterised by highly intensive farming, the production of traditional, high-quality poultry has endured and developed. This production has enabled the survival of breeders who aim to produce poultry with recognised culinary characteristics.

Brittany is not only gastronomically renowned for its seafood, crepes and cider: it has also consistently served up sumptuous poultry dishes. Like Louis Le Cunff, many distinguished local chefs demonstrate their talents and reveal their special recipes (‘Cuisine et Gastronomie de Bretagne’ [Cuisine and Restaurants of Brittany]).

A regional committee has been set up in Brittany to defend this production. The description ‘de Bretagne’ has been used to market farm chickens since 1975. Due to since main characteristics being identical, other types of farm poultry (turkey, Guinea fowl, capon, poularde) have helped to build its reputation.

Reference to publication of the specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-5a15268a-78b3-45a4-bfad-e2ebeffd3ec7

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(1)  OJ L 179, 19.6.2014, p. 17.

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