# C_2020322EN.01003001.xml

| 30.9.2020 | EN | Official Journal of the European Union | C 322/30 |
| --- | --- | --- | --- |

30.9.2020

EN

Official Journal of the European Union

C 322/30

---

Publication of an application for approval of amendments which are not minor to a product specification 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

(2020/C 322/08)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

APPLICATION FOR APPROVAL OF NON-MINOR AMENDMENTS TO THE PRODUCT SPECIFICATION FOR A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION

Application for approval of amendments in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘Volaille de Bresse’/‘Poulet de Bresse’/‘Poularde de Bresse’/‘Chapon de Bresse’

EU No: PDO-FR-0145-AM03 - 6.12.2019

PDO (X) PGI ( )

1.   Applicant group and legitimate interest

| Comité interprofessionnel de la volaille de Bresse (CIVB) [Interprofessional Committee of Bresse Poultry] |
| --- |
| Registered address: |
| Bois de Chize |
| 71500 Branges |
| FRANCE |

Comité interprofessionnel de la volaille de Bresse (CIVB) [Interprofessional Committee of Bresse Poultry]

Registered address:

Bois de Chize

71500 Branges

FRANCE

Tel. +33 0385751007

Fax +33 0385752899

Email: civb@wanadoo.fr

The Comité intrprofessionnel de la volaille de Bresse brings together operators involved in selecting, hatching, rearing and slaughtering poultry covered by the ‘Vollaile de Bresse’ PDO and is therefore eligible to submit this application.

2.   Member state or Third Country

France

3.   Heading in the product specification affected by the amendment(s)

| ☐ | Name of product |
| --- | --- |

☐

Name of product

| ☒ | Description of product |
| --- | --- |

☒

Description of product

| ☒ | Geographical area |
| --- | --- |

☒

Geographical area

| ☒ | Proof of origin |
| --- | --- |

☒

Proof of origin

| ☒ | Method of production |
| --- | --- |

☒

Method of production

| ☒ | Link |
| --- | --- |

☒

Link

| ☒ | Labelling |
| --- | --- |

☒

Labelling

| ☒ | Other [to be specified] |
| --- | --- |

☒

Other [to be specified]

4.   Type of amendment(s)

Amendments to the product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

Amendments to the product specification of a registered PDO or PGI for which a single document (or equivalent) has not been published and which cannot be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5.   Amendment(s)

5.1.   Heading ‘Description of product’

The wording:

‘Only chickens may be sold “oven-ready” or “deep frozen”, on condition that the extremities, with the exception of the phalanges, have not been removed.’

is amended to:

‘Chickens and poulards may be sold “oven-ready” on condition that the extremities, with the exception of the phalanges, have not been removed. Chickens may be cut into pieces, but the skin must be kept on. The offal, head and feet are excluded from cutting. “Oven-ready” chickens and chicken pieces may be sold “deep-frozen”’.

This amendment allows poulards to be added to the types of poultry which may be sold ‘oven-ready’, and authorises cutting solely if the chicken pieces still have their skin on, which is a characteristic feature of ‘Volaille de Bresse’. The offal, head and feet must be removed.

Deep-freezing, which was previously permitted solely for ‘oven-ready’ chickens, is now also authorised for chicken pieces.

The proposed amendments would allow the sector to adapt to new consumer habits revealed by consumer surveys (WorldpanelKantar, 2017), while maintaining all the specific characteristics of ‘Volaille de Bresse’, in particular the description of the skin.

The wording:

‘The dead poultry must weigh at least:

| — | [...] ; |
| --- | --- |

—

[...] ;

| — | 1,8 kg gutted for poulards; |
| --- | --- |

—

1,8 kg gutted for poulards;

| — | [...].’ |
| --- | --- |

—

[...].’

is amended to:

‘The dead poultry must weigh at least:

| — | [...] ; |
| --- | --- |

—

[...] ;

| — | 1,8 kg gutted for poulards (or 1,5 kg if “oven-ready”) |
| --- | --- |

—

1,8 kg gutted for poulards (or 1,5 kg if “oven-ready”)

| — | [...].’ |
| --- | --- |

—

[...].’

A minimum weight of 1,5 kg for ‘oven-ready’ poulards is indicated.

Point 3.2 of the single document has been amended to take account of these amendments.

Simplifications in the form of deletions are also proposed in the single document.

The text:

‘“Poulet de Bresse” is a male or female chicken aged at least 108 days and weighing a minimum of 1,3 kg gutted Y “Poularde de Bresse” is a sexually mature female aged at least 140 days and weighing a minimum of 1,8 kg gutted which has formed its egg string but has not yet entered the laying cycle. The chickens and poulards may have been rolled and trussed, as is customary.

“Chapon de Bresse” is a castrated male aged at least 224 days and weighing a minimum of 3 kg gutted. It is marketed solely in connection with the year-end festivities, between 1 November and 31 January. As is customary, it must have been rolled in a cloth of plant origin (linen, hemp, cotton) and trussed so that the bird is fully wrapped, except for the upper third of the neck, which is left unplucked.’

is replaced by:

‘“Poulet de Bresse” weighs at least 1,3 kg gutted (1 kg if “oven-ready”), “Poularde de Bresse” weighs at least 1,8 kg gutted (1,5 kg if “oven-ready”), the chickens and poulards may have been rolled and trussed, as is customary.

“Chapon de Bresse” weighs at least 3 kg gutted. It is marketed between 1 November and 31 January. It must have been rolled in a cloth of plant origin (linen, hemp, cotton) and be trussed so that the bird is fully wrapped, except for the upper third of the neck, which is left unplucked.’

Only the rearing periods have been removed from the section entitled ‘Description of the product’ of the single document. However, they remain unchanged in the specification, i.e. at least 108 days for chickens, at least 140 days for poulards and at least 224 days for capons. This allows the word count restrictions for the single document laid down by Article 6 of Regulation (EU) No 668/2014 to be met.

In line with the amendments to the specification authorising poultry to be sold ‘oven-ready’, the following text has been deleted from the single document:

‘The poultry is marketed “gutted”. Only chickens may be sold “oven-ready” and “deep frozen”, on condition that the extremities, with the exception of the phalanges, have not been removed.’

It has been replaced by the following text:

‘The poultry is marketed “gutted”. Only chickens and poulards may be sold “oven-ready” on condition that the extremities, with the exception of the phalanges, have not been removed.

Only chickens may be sold cut up into pieces.

Only chickens may be sold “deep-frozen” (“oven-ready” or as chicken pieces)’.

These amendments allow the section entitled ‘Description of the product’ to be brought into line with the amended specification.

5.2.   Section entitled ‘Geographical area’

Section entitled ‘Geographical area’

The wording:

‘The geographical area of the “Volaille de Bresse” designation of origin within which poultry is selected, bred, hatched, reared, slaughtered, prepared and, where appropriate, deep-frozen extends to the following municipalities or parts of municipalities:’

is amended to:

‘All the stages of production (selection, breeding and hatching, rearing, slaughtering, preparation, cutting and, where appropriate, deep-freezing) take place in the geographical area encompassing the territory of the following municipalities or parts of municipalities (based on the 2018 Official Geographic Code):’

Cutting is added to the stages which must take place in the geographical area. Point 3.5 of the single document has been amended to take account of this change.

The reference to the date of the current geographical code has been added in order to make the list precise and unambiguous.

The wording ‘Maps showing the geographical area can be viewed on the website of the National Institute of Origin and Quality’ has been inserted.

Moreover, as a result of changes to French rules on the boundaries and names of municipalities, some municipalities have been merged, changing their name in the process. Some cantons have changed shape. The list of municipalities has therefore been updated. The boundary of the geographical area has not changed, but the list must be amended as a result of amendments to the French rules. Point 4 of the single document has been amended to take account of this change.

5.3.   Section entitled ‘Proof of origin’

Section entitled ‘Proof of origin’

In part ‘4.2 Traceability’, the following provision has been inserted: ‘Cutting plants must record the following data:

| — | the name of the slaughterhouse (if different form the cutting plant) |
| --- | --- |

—

the name of the slaughterhouse (if different form the cutting plant)

| — | the consignment of poultry, indicating the name of the farmer and the date of slaughter. |
| --- | --- |

—

the consignment of poultry, indicating the name of the farmer and the date of slaughter.

| — | the type of pieces cut, |
| --- | --- |

—

the type of pieces cut,

| — | the number of pieces, |
| --- | --- |

—

the number of pieces,

| — | the weight of poultry to be cut before cutting |
| --- | --- |

—

the weight of poultry to be cut before cutting

| — | the weight of the pieces after cutting.’ |
| --- | --- |

—

the weight of the pieces after cutting.’

This text has been inserted into the specification in order to ensure traceability, including in cutting plants, so as to avoid risks of non-identification.

In part ‘4.3 Identification of poultry’, the following text has been inserted:

‘In the case of chicken pieces, each sales unit must be identified individually in order to allow traceability up to the level of the breeder (an identification number issued by the group).’

This provision ensures traceability for chicken pieces so as to avoid a break in the traceability chain in view of the fact that the tamper-proof identifier (the ring placed around the foot of the whole poultry bird) is not present. It specifies how chickens are to be identified when they are marketed as chicken pieces.

It is also inserted into the section 3.7 of the single document.

5.4.   Section entitled ‘Method of production’

Section entitled ‘Method of production’

In section ‘5.3 Rearing conditions of animals’:

The following text has been deleted from the specification:

‘In the event of exceptional weather conditions affecting grassed runs or the supply of cereals, the Director of the National Origin and Quality Institute (INAO) may, after obtaining the group’s opinion, grant temporary derogations to ensure that poultry continues to be fed.’

This provision allowed the specification to be derogated from in the event of exceptional weather conditions. Following the amendment of the PDO Regulation (Regulation (EU) No 1151/2012) and its implementing and delegated regulations, this provision has been withdrawn from the specification because it is already covered by the general rules.

The following text:

‘Only the following are authorised in the poultry feed:

| — | grains exclusively from the geographical area of the designation of origin and produced, if possible, on the holding, |
| --- | --- |

—

grains exclusively from the geographical area of the designation of origin and produced, if possible, on the holding,

| — | [...].’ |
| --- | --- |

—

[...].’

is replaced by:

‘Only the following are authorised in the poultry feed:

| — | cereals, pure or combined with grain legumes, exclusively from the geographical area of the designation of origin and produced, if possible, on the holding, |
| --- | --- |

—

cereals, pure or combined with grain legumes, exclusively from the geographical area of the designation of origin and produced, if possible, on the holding,

| — | [...].’ |
| --- | --- |

—

[...].’

The following text: ‘The feed is thus composed essentially of resources found in the runs (grass, insects, small molluscs, etc.), to which the following cereals are added: maize, buckwheat, wheat, oats, triticale and barley, as well as milk and its by-products.’

is amended to:

‘The feed is thus composed essentially of resources found on the run (grass, insects, small molluscs, etc.), to which the following cereals are added: maize, buckwheat, wheat, oats, triticale, barley and rye, as well as milk and its by-products. These cereals can be produced in combination with grain legumes (vetch, peas, chickling vetch, field bean, lupine, lentil) if more cereals are sown than grain legumes in terms of the number of grains.’

The text:

‘These cereals, of which maize makes up at least 40 % of the feed ration, may have been cooked, germinated, crushed or milled. No other processing is allowed.’

is replaced by:

‘These grains, of which maize makes up at least 40 % of the feed ration, may have been cooked, germinated, crushed or milled. No other processing is allowed.’

These amendments allow a mixture of cereals and grain legumes to be used as a complete or partial alternative to the use of corn gluten and the over-fertilisation of wheat crops. This enables ‘agro-ecological’ cultivation practices to be used as a possible alternative to the current methods of increasing the protein content of growth feed. Such combinations allow the treatments applied to crops (fertilisers, herbicides, insecticides, fungicides) to be directly limited and ensure a more balanced rotation of crops overall. Finally, this will increase the feed self-sufficiency of operators (reduced use of corn gluten) and enable the biological life of runs to be better preserved (reduction of pesticide residues in cereals).

Moreover, according to several written records, this practice appears to have been used several centuries ago.

Rye has also been added to the list of authorised cereals in the specification. This cereal was traditionally used by Bresse poultry farmers.

Point 3.4 of the single document has been amended to take account of these amendments through the deletion of the following text:

‘During the start-up period, the poultry is reared on grassy runs. The feed is thus composed essentially of resources found in the runs (grasses, insects, small molluscs, etc.), to which the following cereals are added: maize, buckwheat, wheat, oats, triticale and barley, as well as milk and its by-products. These cereals, of which maize makes up at least 40 % of the feed ration, may have been cooked, germinated, crushed or milled. No other processing is allowed. Between the 36th and 84th day of rearing, which coincides with the period when the skeleton is developing, the poultry may be provided with proteins, minerals and vitamins to supplement local resources.’

It is replaced by the following text:

‘During the growth period, the poultry is reared on grassy runs. The feed is thus composed essentially of resources found on the run (grasses, insects, small molluscs, etc.), to which milk and its by-products and the following cereals are added: maize, buckwheat, wheat, rye, oats, triticale and barley, as well as milk and its by-products. These cereals can be produced in combination with grain legumes (vetch, peas, chickling vetch, field bean, lupine, lentil) if more cereals are sown than grain legumes. Maize makes up at least 40 % of the feed ration. Between the 36th and 84th day of rearing, the poultry may be provided with proteins, minerals and vitamins to supplement local resources.’

An obvious error has also been corrected: ‘growth’ period, and not ‘start-up’ period, as is clear from the subsequent text of the single document (‘This growth period is following by a final fattening period [...]’).

The possibility of growing cereals in combination with pulses and then using them as poultry feed is also added to the single document in line with the amendments to the specification.

Owing to the correction of the obvious error and the addition of rye to the permitted cereals, section 3.4 of the single document has been revised to make it compliant with the word count restrictions for the single document laid down by Article 6 of Regulation (EU) No 668/2014.

The following provision has been deleted because, as an introductory sentence, it does not provide any information important for understanding the section since each of the phases is expanded on subsequently.

‘The poultry is reared in three successive phases, known as the start-up, growth and final fattening periods. During these periods, only the following are authorised in the poultry feed:’

It is replaced by the following text:

‘Only the following are authorised in the poultry feed:’

The following text has been rewritten without, however, changing its meaning:

‘This growth period is followed by a final fattening period lasting at least 10 days for chickens, 3 weeks for poulards and 4 weeks for capons, [...].’

Amended provision:

‘The final fattening period lasts at least 10 days for chickens, 3 weeks for poulards and 4 weeks for capons.’

The title of part

| ‘5.4. | Slaughter, preparation and packaging’ |
| --- | --- |

‘5.4.

is replaced by the following:

| ‘5.4. | Slaughter, cutting, preparation and packaging’ |
| --- | --- |

‘5.4.

The following text is inserted:

‘The cutting of “Poulet de Bresse”:

| — | Hygiene and food-safety management aspects of cutting:






  — | The interval between slaughtering and cutting must be less than 3 days |
| --- | --- | --- |

—

Hygiene and food-safety management aspects of cutting:

—

The interval between slaughtering and cutting must be less than 3 days

| — | The previous batch must be completely removed from the line or cutting table before starting to cut a new batch. |
| --- | --- |

—

The previous batch must be completely removed from the line or cutting table before starting to cut a new batch.

| — | Specific criteria on cutting:






  — | Cutting must be carried out using manual tools. |
| --- | --- | --- |

—

Specific criteria on cutting:

—

Cutting must be carried out using manual tools.

| — | The slaughtered poultry must be meaty and evenly fattened; the extremities may not have any fractures. |
| --- | --- |

—

The slaughtered poultry must be meaty and evenly fattened; the extremities may not have any fractures.

| — | The appearance of cut pieces must comply with the presentation criteria of the PDO (depending on the piece concerned); their skin must be neat, without quills, tears, bruises or abnormal coloration’ |
| --- | --- |

—

The appearance of cut pieces must comply with the presentation criteria of the PDO (depending on the piece concerned); their skin must be neat, without quills, tears, bruises or abnormal coloration’

The insertion of this provision ensures food safety and the maintenance of the organoleptic and visual quality of the product in the case of cutting before marketing; the conditions of cutting are thus laid down. In order to justify these points, the following provisions are inserted:

‘“Poulet de Bresse” is characterised by the fineness of its skeleton and skin and by a large amount of surface and intra-muscular fat. The carcasses are therefore particularly delicate and have to be handled carefully in order to avoid breaking the bones or skin, which must still be present on marketed chicken pieces, and oxidising the sub-cutaneous fat. For illustration purposes, the line speed at the slaughterhouse for this type of poultry is particularly slow, and the plucking stage must be completed manually in order to take account of this fragility of the skin and bones.

Slaughtering, the preparation of carcasses, cutting and packaging are vital to preserving the qualities of the “Poulet de Bresse” PDO.

It is therefore crucial that these operations be carried out by operators with the necessary know-how who have been trained specifically in cutting this particular poultry. This is so as to avoid running the risk of compromising the quality guarantee, resulting in a final product being placed on the market which does not comply with the organoleptic criteria.

Moreover, since the identification marks (ring and clip) are no longer present during cutting and packaging, ensuring that these operations take place in the geographical area, with a control system in place to check that this is the case, reduces the risk of traceability being broken, and thus the risk of fraud. Finally, ensuring that these operations take place in the geographical area enables the amount of handling and the duration of transport, both of which are potentially harmful to the quality of this particularly fragile final product, to be limited.

The result is that all cutting and packaging operations give rise to a product which is backed up by special rules and specific know-how. Consequently, the completion of these stages at appropriate facilities situated in the geographical area is fundamental to

| — | maintaining the quality characteristics, |
| --- | --- |

—

maintaining the quality characteristics,

| — | guaranteeing the authenticity of the product, |
| --- | --- |

—

guaranteeing the authenticity of the product,

| — | ensuring that one of the most widespread ways of selling the product on the market is thoroughly inspected.’ |
| --- | --- |

—

ensuring that one of the most widespread ways of selling the product on the market is thoroughly inspected.’

In part ‘5.5. Deep-freezing of chickens’:

The text:

‘Chickens are deep-frozen not later than three days after slaughter.

The chickens (whole, oven-ready) are deep-frozen by being channelled through a tunnel in which the air temperature at the outlet of the evaporator is between -35 °C and -40 °C. [...]’

is amended to:

‘Chickens (whole, oven-ready or cut into pieces) are deep-frozen not later than three days after slaughter.

The chickens (whole, oven-ready or cut into pieces) are deep-frozen by being channelled through a tunnel in which the air temperature at the outlet of the evaporator is between -35 °C and -40 °C. [...]’

This extends the conditions applicable to the deep-freezing of whole and oven-ready chickens to chicken cuts.

The term ‘date limite d’utilisation optimale’ (DLUO) [‘best-before’ date] has been deleted and replaced by the term ‘date de durabilité minimale’ (DDM) [date of minimum durability] in line with changes to the general rules in force. The duration in question remains the same (12 months).

5.5.   Heading ‘Link’

Heading ‘Link’

In accordance with the expectations of the European Commission, an introductory sentence has been added to the specification:

‘“Volaille de Bresse” / “Poulet de Bresse” / “Poularde de Bresse” / “Chapon de Bresse” is poultry of a specific breed, the slow-growing gauloise or Bresse breed of the white variety, selected locally.

This rustic breed, perfectly adapted to the weather conditions of Bresse, enables the best use to be made of the grassy runs on which it is reared, where it must look for its own food, as a result of which it has well-developed muscles and fine bones.

Its low-protein but corn-rich feed supplement and the final fattening stage give rise to the fat birds for which Bresse poultry is known.’

The additional text is mirrored in the single document.

In the product specification, the text:

‘Rearing practices are based on an ancestral feeding regime whereby poultry feed themselves in the grassy runs (on earthworms, grass, etc.) and receive supplements in the form of cereals and milk products (diluted milk, skimmed milk, milk powder, buttermilk, etc.)’

is replaced by:

‘Rearing practices are based on an ancestral feeding regime whereby poultry feed themselves in the grassy runs (on earthworms, grass, etc.) and receive supplements in the form of grains and milk products (diluted milk, skimmed milk, milk powder, buttermilk, etc.).’

This amendment takes account of both the cereals and the grain legumes listed in the section on feed. This amendment is mirrored with identical wording in the single document.

Section 5 ‘Link with the geographical area’ in the single document is also amended as follows:

The following paragraphs have been deleted from the single document as they are deemed irrelevant to demonstrating the link between the specific characteristics of the product and the natural or human factors of the geographical environment:

‘Once they have been cooked, which must be done skilfully in order to preserve all the organoleptic qualities, the birds typically have a high meat yield, and their meat is extremely tender, intensely tasty and very juicy.

This poultry yields a remarkable number of choice pieces of meat, such as long and broad fillets and plump drumsticks. All of its bones are very fine and its head and neck are slight, meaning that there are very few non-edible pieces. Once it has been bled and plucked, the bird typically appears well-fleshed and fat, with no protrusions visible.

The meat is tender and melts in the mouth, which is why it is called “moelleux” [soft] at the Halles in Paris. The meat separates from the bones by itself, and the different muscles separate from each other extremely easily. The muscle fibres are so fine that they are barely distinguishable. There are practically no sinews and fasciae, and any that exist blend with the meat. In addition to the surface fat, which varies according to the amount of fat, there is fat also in the muscles of the birds. Each of the tiny muscular fibres is “coated” in a delicate layer of fat, which, after cooking, gives the meat its exceptionally tender quality.

The poulard is plumper and heavier than the chicken and has a special gustatory quality owing to its thicker fat cover. The capon, owing to its castration and long life, which promote a lengthy and regular seepage of fat into the muscle tissues, is of very high gastronomic quality. It is marketed exclusively in connection with the year-end festivities.

Finally, well-informed tasters recognise that the meat of the poultry has a special flavour, highly prized by the most discerning gourmets.’

‘The quality of fillets can be gauged from length of their back.’

‘Already in 1591, the municipal registers of the town of Bourg-en-Bresse mention “Volailles de Bresse” and, in particular, “fat capons”. Starting in the 17th century, the use of capons and poulards for payments in kind became widespread and, at the end of the 18th century, this practice was included in all leases. The succulence of the meat was highlighted later by gastronomer Brillat-Savarin, who praised Bresse poulards in his book “Physiologie du gout” in 1825: “For poulards, the preference is for those of Bresse.”’

‘Production was promoted by the marketing facilities built in connection with the Paris–Lyon–Marseille (PLM) railway line. The proximity of a large built-up area such as Lyon was certainly another significant development factor.’

‘In the past, each farmer selected the breeding animals in his flock himself. Then, in 1955, a selection centre was established as a result of collective efforts within the sector. It manages a genealogical selection system enabling the preservation of the breed.’

‘After slaughter, the poultry are generally presented in a highly original manner and they have a collar of feathers at the base of the neck.’

‘The farmer pays special attention to the “volailles fines”, in other words the capons, males born in early spring and castrated before 15 July, and the poulards, females that are older than chickens but have not entered the laying cycle. The final fattening period in coops is longer for this poultry than for the chickens. The birds usually receive appetising feed in the form of a mash. They are also treated very gently at slaughter and are plucked very carefully so as not to bruise the skin.’

‘These products, which are deeply rooted in the local cuisine, are prepared and promoted by the greatest chefs both in France and abroad.’

‘Many of these birds are sold in connection with four specific competitions called “Les glorieuses de Bresse”, the first of which was organised in Bourg-en-Bresse on 23 December 1862. Three other events take place in Pont-de-Vaux, Montrevel-en-Bresse and Louhans in the week before Christmas. They bring together over 1 000 wrapped birds, the most beautiful of which are placed before a panel for evaluation. Poultry dealers compete over the winning capons and poulards, which are sold to the highest bidder, and the best specimens are used to decorate the most shop beautiful windows and the fanciest tables on Christmas Eve and New Year’s Eve. These competitions show how proud farmers are of their products and how deeply attached they are to their rearing activities.’

‘The rearing method, the attention given to the care of the poultry and the fattening confer remarkable organoleptic characteristics on the cooked meat. The traditional practice of rolling the “volailles fines” in a very tight cloth has the effect of making the fats seep into the muscles. The ethers absorbed by the fat and released during cooking react when combined with each other and impregnate the entire mass, giving the poultry its delicate flavour.’

The titles of the following sub-chapters have been deleted: 5.1. Specificity of the geographical area: — Human factors

— Natural factors 5.2. Specificity of the product: 5.3. Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

These deletions have been made because some of these details do not provide any additional information that is crucial to demonstrating the link or details concerning the chicken meat after cooking (which is not covered by the specification). These deletions enable the reader to focus on the basic and essential aspects of the link with the geographical origin in the single document.

5.6.   Section entitled ‘Labelling’

Section entitled ‘Labelling’

In Heading 8 of the product specification, the text: ‘The label features the European Union PDO logo.’ has been deleted because it has been redundant in relation to Regulation (EU) No 1151/2012 since 4 January 2016.

It has also been deleted from section 3.7 of the single document.

In section 8 of the product specification, the text: ‘In the case of chicken pieces, each sales unit must be identified individually in order to allow traceability up to the level of the breeder (an identification number issued by the group).’

This provision specifies how chickens are to be identified when they are marketed in pieces.

This amendment is mirrored in identical terms in the single document in section 3.7 ‘Rules concerning the labelling of the production to which the name refers’.

In the single document, the text:

‘The non-transferable ring consists of a tamper-proof band featuring the farmer’s contact details. A non-transferable clip bearing the word “Bresse” is affixed. In the case of slaughterhouses, the contact details of the slaughterer are included. If the poultry is slaughtered by the farmer on the farm, the clip bears the words “Abattage à la ferme”.’

is replaced by:

‘The ring consists of a tamper-proof band featuring the farmer’s contact details. A clip bearing the word “Bresse” is affixed. In the case of slaughterhouses, the contact details of the slaughterer are included. If the poultry is slaughtered by the farmer on the farm, the clip bears the words “Abattage à la ferme”.’

This simplification is proposed in order to comply with the word count restrictions for the single document laid down by Article 6 of Regulation (EU) No 668/2014.

For the same reason, the following text is deleted from the single document: ‘The ring and the clip may only be used once and they must be affixed carefully in order to render them tamper-proof’,

5.7.   Section entitled ‘Other’

Section entitled ‘Other’

-   Applicant group

The text concerning the composition of the applicant group, i.e.:

‘Composition : The “Comité interprofessionnel de la volaille de Bresse” is made up of operators involved with the “Volaille de Bresse” or “Poulet de Bresse”, “Poularde de Bresse”, or “Chapon de Bresse” designation of origin, i.e. selectors, hatchers, farmers, slaughterers and associated members, divided into six colleges:

| — | the college of selectors; |
| --- | --- |

—

the college of selectors;

| — | the college of hatchers; |
| --- | --- |

—

the college of hatchers;

| — | the college of farmers; |
| --- | --- |

—

the college of farmers;

| — | the college of farmers-slaughterers; |
| --- | --- |

—

the college of farmers-slaughterers;

| — | the college of slaughterers; |
| --- | --- |

—

the college of slaughterers;

| — | the college of associated members. ’ |
| --- | --- |

—

the college of associated members. ’

is amended to:

‘Composition : The “Comité interprofessionnel de la volaille de Bresse” is made up of operators involved with the “Volaille de Bresse” or “Poulet de Bresse”, “Poularde de Bresse”, or “Chapon de Bresse” designation of origin, i.e. selectors, hatchers, farmers, slaughterers, cutting plants and associated members, divided into six colleges:

| — | the college of selectors; |
| --- | --- |

—

the college of selectors;

| — | the college of hatchers; |
| --- | --- |

—

the college of hatchers;

| — | the college of farmers; |
| --- | --- |

—

the college of farmers;

| — | the college of farmers-slaughterers; |
| --- | --- |

—

the college of farmers-slaughterers;

| — | the college of slaughterers and cutting plants; |
| --- | --- |

—

the college of slaughterers and cutting plants;

| — | the college of associated members. ’ |
| --- | --- |

—

the college of associated members. ’

This amendment adds operators involved in cutting chickens into pieces to the applicant group.

-   National requirements

Two main points to be checked have been amended in line with national requirements following the amendments requested:

The following provision relating to checking the location of operators:

‘Location of operators (selector, hatcher, farmer, slaughterer)

Selection (buildings containing poultry pens), hatching (hatcheries) and rearing structures in the geographical area of the designation’

is amended to:

‘Location of operators:

| | Selection (buildings containing poultry pens), hatching (hatcheries), rearing, slaughtering and cutting structures in the geographical area of the designation’ |
| --- | --- |

Selection (buildings containing poultry pens), hatching (hatcheries), rearing, slaughtering and cutting structures in the geographical area of the designation’

The following provision relating to checking the location of operators:

| — | Minimum rearing period for chickens: |
| --- | --- |

—

Minimum rearing period for chickens:

Minimum rearing period for chickens:

the text:

‘for chickens:

| — | ≥ 10 days of final fattening |
| --- | --- |

—

≥ 10 days of final fattening

| — | ≥ 110 days of rearing’ |
| --- | --- |

—

≥ 110 days of rearing’

is amended to:

‘for chickens:

| — | ≥ 10 days of final fattening |
| --- | --- |

—

≥ 10 days of final fattening

| — | ≥ 108 days of rearing’ |
| --- | --- |

—

≥ 108 days of rearing’

This amendment is intended to correct an error involving an inconsistency between this part concerning the main checking points and the descriptive part, which states a minimum rearing period of 108 days.

Two main points to be checked have been added to the national requirements following the amendments requested:

| — | Composition of the feed supplied from the 36th day: the following provision relating to checking is inserted: ‘Cereals and milk and its by-products in liquid or powder form’ has been amended as follows: ‘Cereals, which may be combined with grain legumes (authorised if more cereals are sown that grain legumes) and milk and its by-products in liquid or powder form’, |
| --- | --- |

—

Composition of the feed supplied from the 36th day: the following provision relating to checking is inserted: ‘Cereals and milk and its by-products in liquid or powder form’ has been amended as follows: ‘Cereals, which may be combined with grain legumes (authorised if more cereals are sown that grain legumes) and milk and its by-products in liquid or powder form’,

| — | The following provision relating to the checking of cutting is inserted: ‘Only chickens may be cut into pieces. The slaughtered poultry must be meaty and evenly fattened; the extremities may not have any fractures. The appearance of cut pieces must comply with the presentation criteria of the PDO (depending on the piece concerned); their skin must be neat, without quills, tears, bruises or abnormal coloration’. |
| --- | --- |

—

The following provision relating to the checking of cutting is inserted: ‘Only chickens may be cut into pieces. The slaughtered poultry must be meaty and evenly fattened; the extremities may not have any fractures. The appearance of cut pieces must comply with the presentation criteria of the PDO (depending on the piece concerned); their skin must be neat, without quills, tears, bruises or abnormal coloration’.

SINGLE DOCUMENT

‘Volaille de Bresse’/‘Poulet de Bresse’/‘Poularde de Bresse’/‘Chapon de Bresse’

‘Volaille de Bresse’/‘Poulet de Bresse’/‘Poularde de Bresse’/‘Chapon de Bresse’

EU No: PDO-FR-0145-AM03 - 6.12.2019

EU No: PDO-FR-0145-AM03 - 6.12.2019

PDO (X) PGI ( )

PDO (X) PGI ( )

1.   Name(s)

Name(s)

‘Volaille de Bresse’/‘Poulet de Bresse’/‘Poularde de Bresse’/‘Chapon de Bresse’

2.   Member State or third country

Member State or third country

France

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 1.1 : Fresh Meat (and offal)

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

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

‘Volaille de Bresse’ / ‘Poulet de Bresse’ / ‘Poularde de Bresse’ / ‘Chapon de Bresse’ belong to the Gallus genus and to the gauloise or Bresse breed of the white variety. At adult age, the animals display unique external characteristics.

‘“Poulet de Bresse” weighs at least 1,3 kg gutted (1 kg if “oven-ready”) “Poularde de Bresse” weighs at least 1,8 kg gutted (1,5 kg if “oven-ready”), the chickens and poulards may have been rolled and trussed, as is customary.

“Chapon de Bresse” weighs at least 3 kg gutted. It is marketed between 1 November and 31 January. As is customary, it must have been rolled in a cloth of plant origin (linen, hemp, cotton) and trussed so that the bird is fully wrapped, except for the upper third of the neck, which is left unplucked.

The slaughtered poultry is meaty, with well-developed fillets; their skin is neat, without quills, tears, bruises or abnormal coloration. The backbone is concealed by the fat cover; there are no changes to the natural shape of the breastbone. The extremities do not have any fractures. The collar of feathers on the upper third of the neck is clean. All dirt is removed from the feet.

The poultry is marketed “gutted”. Only chickens and poulards may be sold “oven-ready” on condition that the extremities, with the exception of the phalanges, have not been removed.

Only chickens may be sold cut up into pieces.

Only chickens may be sold “deep-frozen” (“oven-ready” or in pieces)’.

Poultry that has been rolled and trussed may be marketed either rolled or unrolled. They have an oblong shape. The wings and the feet are pressed against the body and no longer project outwards. The meat must be firm, hard and keep its shape well.

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

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

Only the following are authorised in the poultry feed:

| — | cereals exclusively from the geographical area of the designation of origin, |
| --- | --- |

—

cereals exclusively from the geographical area of the designation of origin,

| — | plants, by-products and supplementary feed from non-transgenic products. |
| --- | --- |

—

plants, by-products and supplementary feed from non-transgenic products.

During the start-up period, which lasts for a maximum of 35 days, at least 50 % of the feed ration is made up of grains, to which may be added a supplement of plant materials, milk products, vitamins and minerals.

During the growth period, the poultry is reared on grassy runs. The feed is thus composed essentially of resources found in the runs (grasses, insects, small molluscs, etc.), to which milk and its by-products and the following cereals are added: maize, buckwheat, wheat, rye, oats, triticale and barley.

These cereals can be produced in association with grain legumes (vetch, peas, chickling vetch, field bean, lupine, lentil) if the proportion of cereals sown is in the majority. Maize makes up at least 40 % of the feed ration. Between the 36th and 84th day of rearing, the poultry may be provided with proteins, minerals and vitamins to supplement local resources.

The protein content of the daily feed ration is 15 % maximum.

The final fattening period lasts at least 10 days for chickens, 3 weeks for poulards and 4 weeks for capons. It takes place in coops in a dark, calm and well-ventilated room. The feed ration of the poultry is the same as during the growth period, though rice may be added.

To summarise, nearly 90 % of the feed of the poultry (runs and grains) comes from the geographical area.

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

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

The selection, breeding and hatching as well as the rearing, slaughter and cutting of the poultry take place in the geographical area.

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

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

The preparation of the poultry (final plucking and cleaning the collar of feathers), their packaging and, for chickens where applicable, their cutting and deep freezing, take place in the geographical area. The products are sold as follows:

| — | ‘gutted’; |
| --- | --- |

—

‘gutted’;

| — | ‘rolled and trussed’. Rolling and trussing, which are mandatory for the capon, consist of presenting the poultry in a traditional manner, in a cloth of plant origin (linen, cotton or hemp) that is wrapped tightly and sewn by hand (at least 15-20 stitches, depending on whether the animal is a chicken, poulard or capon); |
| --- | --- |

—

‘rolled and trussed’. Rolling and trussing, which are mandatory for the capon, consist of presenting the poultry in a traditional manner, in a cloth of plant origin (linen, cotton or hemp) that is wrapped tightly and sewn by hand (at least 15-20 stitches, depending on whether the animal is a chicken, poulard or capon);

| — | ‘oven-ready’ only for chickens and poulards. The extremities of the poultry (with the exception of the phalanges) are retained; |
| --- | --- |

—

‘oven-ready’ only for chickens and poulards. The extremities of the poultry (with the exception of the phalanges) are retained;

| — | ‘cut’ and ’deep-frozen’ only for chickens. |
| --- | --- |

—

‘cut’ and ’deep-frozen’ only for chickens.

The obligation to carry out these steps in the geographical area is justified considering the highly specific and traditional know-how involved.

The rolling and trussing of the poultry are the best example of this know-how. The technique is used especially for the year-end festivities. It enables the fats to seep more deeply into the muscles, which helps bring out the organoleptic characteristics of the products. Operators in the ‘Volaille de Bresse’ sector have maintained these practices in spite of the time and work necessary to present the products in this way. The ‘oven-ready’ and ‘deep-frozen’ presentations are also typical of the ‘Volaille de Bresse’ PDO in that the extremities are not amputated (except for the phalanges).

Furthermore, the very delicate skin of the poultry requires special attention, so that it is not torn during plucking, wrapping and packaging. Therefore, it is necessary as far as possible to limit any handling that might damage the skin (tears, bruises and abnormal coloration are reasons for downgrading poultry).

Finally, carrying out these operations in the geographical area is necessary because they are carried out at the same time as the PDO classification of the poultry. The poultry may be marketed with the PDO logo during this final classification step. The classification is evidenced by affixing the identification marks, in particular the clips (and the seals for poulards and capons), which are means of identifying the products guaranteeing their traceability.

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

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

When they are sold whole, ‘Volaille de Bresse’ / ‘Poulet de Bresse’ / ‘Poularde de Bresse’ / ‘Chapon de Bresse’ carry the farmer’s ring, the slaughterer’s clip, a specific label and, for poulards and capons, an identification seal.

The label is affixed to the back of the poultry that is presented gutted and to the breastbone of the poultry that is presented ‘oven-ready’ in connection with classifying the poultry as being covered by a designation of origin before dispatching.

The ring, a tamper-proof band, features the farmers contact details. The clip bears the word ‘Bresse’. In the case of slaughterhouses, the contact details of the slaughterer are included. If the poultry is slaughtered by the farmer on the farm, the clip bears the words ‘Abattage à la ferme’.

The identification seals of capons and poulards consist of a seal bearing the words ‘Poularde de Bresse roulée’ or ‘Poularde de Bresse’ or ‘Chapon de Bresse’ and the words ‘appellation d’origine contrôlée’ or ‘appellation d’origine protégée’.

The farmer attaches the ring to the left foot of the animal before dispatch from the farm. The clip is affixed to the base of the neck in connection with classifying the poultry as covered by a designation of origin before dispatching. The seals are affixed to the base of the neck and kept in place by the clip.

‘In the case of chicken pieces intended to be sold to consumers, each sales unit must be identified individually in order to allow traceability up to the level of the breeder (an identification number issued by the protection and management body).’

4.   Concise description of the geographical area

Concise description of the geographical area

The geographical area of the designation of origin ‘Volaille de Bresse’ covers the following municipalities:

| | In the department of Ain: | Part of: | Abergement-Clémenciat (L'), Ceyzériat, Châtillon-sur-Chalaronne, Coligny, Courmangoux, Dompierre-sur-Chalaronne, Dompierre-sur-Veyle, Druillat, Jasseron, Meillonnas, Saint-Didier-sur-Chalaronne, Saint-Étienne-sur-Chalaronne, Saint-Martin-du-Mont, Salavre, Tossiat, Val-Revermont,Verjon. |
| --- | --- | --- | --- |

In the department of Ain:

Part of:

Abergement-Clémenciat (L'), Ceyzériat, Châtillon-sur-Chalaronne, Coligny, Courmangoux, Dompierre-sur-Chalaronne, Dompierre-sur-Veyle, Druillat, Jasseron, Meillonnas, Saint-Didier-sur-Chalaronne, Saint-Étienne-sur-Chalaronne, Saint-Martin-du-Mont, Salavre, Tossiat, Val-Revermont,Verjon.

| | All of: | Arbigny, Asnières-sur-Saône, Attignat, Bâgé-Dommartin, Bâgé-le-Châtel, Beaupont, Bény, Béréziat, Bey, Biziat, Boissey, Bourg-en-Bresse, Boz, Buellas, Certines, Chanoz-Châtenay, Chavannes-sur-Reyssouze, Chaveyriat, Chevroux, Condeissiat, Confrançon, Cormoranche-sur-Saône, Cormoz, Courtes, Cras-sur-Reyssouze, Crottet, Cruzilles-lès-Mépillat, Curciat-Dongalon, Curtafond, Domsure, Etrez, Feillens, Foissiat, Garnerans, Gorrevod, Grièges, Illiat, Jayat, Laiz, Lent, Lescheroux, Malafretaz, Mantenay-Montlin, Manziat, Marboz, Marsonnas, Mézériat, Montagnat, Montcet, Montracol, Montrevel-en-Bresse, Neuville-les-Dames, Ozan, Péronnas, Perrex, Pirajoux, Polliat, Pont-de-Vaux, Pont-de-Veyle, Replonges, Reyssouze, Saint-André-de-Bâgé, Saint-André-d'Huiriat, Saint-André-sur-Vieux-Jonc, Saint-Bénigne, Saint-Cyr-sur-Menthon, Saint-Denis-lès-Bourg, Saint-Didier-d'Aussiat, Saint-Étienne-du-Bois, Saint-Étienne-sur-Reyssouze, Saint-Genis-sur-Menthon, Saint-Jean-sur-Reyssouze, Saint-Jean-sur-Veyle, Saint-Julien-sur-Reyssouze, Saint-Julien-sur-Veyle, Saint-Just, Saint-Laurent-sur-Saône, Saint-Martin-le-Châtel, Saint-Nizier-le-Bouchoux, Saint-Rémy, Saint-Sulpice, Saint-Trivier-de-Courtes, Sermoyer, Servas, Servignat, Sulignat, Thoissey, Tranclière (La), Vandeins, Vernoux, Vescours, Vésines, Villemotier, Viriat, Vonnas. |
| --- | --- | --- |

All of:

Arbigny, Asnières-sur-Saône, Attignat, Bâgé-Dommartin, Bâgé-le-Châtel, Beaupont, Bény, Béréziat, Bey, Biziat, Boissey, Bourg-en-Bresse, Boz, Buellas, Certines, Chanoz-Châtenay, Chavannes-sur-Reyssouze, Chaveyriat, Chevroux, Condeissiat, Confrançon, Cormoranche-sur-Saône, Cormoz, Courtes, Cras-sur-Reyssouze, Crottet, Cruzilles-lès-Mépillat, Curciat-Dongalon, Curtafond, Domsure, Etrez, Feillens, Foissiat, Garnerans, Gorrevod, Grièges, Illiat, Jayat, Laiz, Lent, Lescheroux, Malafretaz, Mantenay-Montlin, Manziat, Marboz, Marsonnas, Mézériat, Montagnat, Montcet, Montracol, Montrevel-en-Bresse, Neuville-les-Dames, Ozan, Péronnas, Perrex, Pirajoux, Polliat, Pont-de-Vaux, Pont-de-Veyle, Replonges, Reyssouze, Saint-André-de-Bâgé, Saint-André-d'Huiriat, Saint-André-sur-Vieux-Jonc, Saint-Bénigne, Saint-Cyr-sur-Menthon, Saint-Denis-lès-Bourg, Saint-Didier-d'Aussiat, Saint-Étienne-du-Bois, Saint-Étienne-sur-Reyssouze, Saint-Genis-sur-Menthon, Saint-Jean-sur-Reyssouze, Saint-Jean-sur-Veyle, Saint-Julien-sur-Reyssouze, Saint-Julien-sur-Veyle, Saint-Just, Saint-Laurent-sur-Saône, Saint-Martin-le-Châtel, Saint-Nizier-le-Bouchoux, Saint-Rémy, Saint-Sulpice, Saint-Trivier-de-Courtes, Sermoyer, Servas, Servignat, Sulignat, Thoissey, Tranclière (La), Vandeins, Vernoux, Vescours, Vésines, Villemotier, Viriat, Vonnas.

| | In the department of Jura: | Part of: | Annoire, Asnans-Beauvoisin, Augéa, Balanod, Beaufort, Bois-de-Gand, Césancey, Chaînée-des-Coupis, Chassagne (La), Chaumergy, Chaussin, Chaux-en-Bresse (La), Cousance, Cuisia, Desnes, Digna, Essards-Taignevaux (Les), Foulenay, Francheville, Gevingey, Longwy-sur-le-Doubs, Maynal, Messia-sur-Sorne, Montmorot, Orbagna, Petit-Noir, Ruffey-sur-Seille, Rye, Saint-Amour, Saint-Jean-d'Etreux, Sainte-Agnès, Trois-Châteaux (Les), Val-Sonnette, Vincelles, Vincent- Froideville. |
| --- | --- | --- | --- |

In the department of Jura:

Part of:

Annoire, Asnans-Beauvoisin, Augéa, Balanod, Beaufort, Bois-de-Gand, Césancey, Chaînée-des-Coupis, Chassagne (La), Chaumergy, Chaussin, Chaux-en-Bresse (La), Cousance, Cuisia, Desnes, Digna, Essards-Taignevaux (Les), Foulenay, Francheville, Gevingey, Longwy-sur-le-Doubs, Maynal, Messia-sur-Sorne, Montmorot, Orbagna, Petit-Noir, Ruffey-sur-Seille, Rye, Saint-Amour, Saint-Jean-d'Etreux, Sainte-Agnès, Trois-Châteaux (Les), Val-Sonnette, Vincelles, Vincent- Froideville.

| | All of: | Bletterans, Chapelle-Voland, Chêne-Sec, Chilly-le-Vignoble, Commenailles, Condamine, Cosges, Courlans, Courlaoux, Fontainebrux, Frébuans, Hays (Les), Larnaud, Nance, Neublans-Abergement, Relans, Repôts (Les), Trenal, Villevieux. |
| --- | --- | --- |

All of:

Bletterans, Chapelle-Voland, Chêne-Sec, Chilly-le-Vignoble, Commenailles, Condamine, Cosges, Courlans, Courlaoux, Fontainebrux, Frébuans, Hays (Les), Larnaud, Nance, Neublans-Abergement, Relans, Repôts (Les), Trenal, Villevieux.

| | In the department of Saône-et-Loire: | Part of: | Chalon-sur-Saône, Champagnat, Charette-Varennes, Cuiseaux, Fretterans, Joudes, Lays-sur-le-Doubs, Longepierre, Navilly, Tournus. |
| --- | --- | --- | --- |

In the department of Saône-et-Loire:

Part of:

Chalon-sur-Saône, Champagnat, Charette-Varennes, Cuiseaux, Fretterans, Joudes, Lays-sur-le-Doubs, Longepierre, Navilly, Tournus.

| | All of: | Abergement-de-Cuisery (L'), Abergement-Sainte-Colombe (L'), Allériot, Authumes, Bantanges, Baudrières, Beaurepaire-en-Bresse, Beauvernois, Bellevesvre, Bey, Bosjean, Bouhans, Branges, Brienne, Bruailles, Chapelle-Naude (La), Chapelle-Saint-Sauveur (La), Chapelle-Thècle (La), Châtenoy-en-Bresse, Chaux (La), Ciel, Condal, Cuisery, Damerey, Dampierre-en-Bresse, Devrouze, Diconne, Dommartin-lès-Cuiseaux, Epervans, Fay (Le), Flacey-en-Bresse, Frangy-en-Bresse, Frette (La), Frontenard, Frontenaud, Genête (La), Guerfand, Huilly-sur-Seille, Jouvençon, Juif, Lacrost, Lans, Lessard-en-Bresse, Loisy, Louhans, Ménetreuil, Mervans, Miroir (Le), Montagny-près-Louhans, Montcony, Montcoy, Montjay, Montpont-en-Bresse, Montret, Mouthier-en-Bresse, Ormes, Oslon, Ouroux-sur-Saône, Pierre-de-Bresse, Planois (Le), Pontoux, Préty, Racineuse (La), Rancy, Ratenelle, Ratte, Romenay, Sagy, Saillenard, Saint-André-en-Bresse, Saint-Bonnet-en-Bresse, Saint-Christophe-en-Bresse, Saint-Didier-en-Bresse, Saint-Étienne-en-Bresse, Saint-Germain-du-Bois, Saint-Germain-du-Plain, Saint-Marcel, Saint-Martin-du-Mont, Saint-Martin-en-Bresse, Saint-Maurice-en-Rivière, Saint-Usuge, Saint-Vincent-en-Bresse, Sainte-Croix, Savigny-en-Revermont, Savigny-sur-Seille, Sens-sur-Seille, Serley, Sermesse, Serrigny-en-Bresse, Simandre, Simard, Sornay, Tartre (Le), Thurey, Torpes, Toutenant, Tronchy, Truchère (La), Varennes-Saint-Sauveur, Verdun-sur-le-Doubs, Vérissey, Verjux, Villegaudin, Vincelles. |
| --- | --- | --- |

All of:

Abergement-de-Cuisery (L'), Abergement-Sainte-Colombe (L'), Allériot, Authumes, Bantanges, Baudrières, Beaurepaire-en-Bresse, Beauvernois, Bellevesvre, Bey, Bosjean, Bouhans, Branges, Brienne, Bruailles, Chapelle-Naude (La), Chapelle-Saint-Sauveur (La), Chapelle-Thècle (La), Châtenoy-en-Bresse, Chaux (La), Ciel, Condal, Cuisery, Damerey, Dampierre-en-Bresse, Devrouze, Diconne, Dommartin-lès-Cuiseaux, Epervans, Fay (Le), Flacey-en-Bresse, Frangy-en-Bresse, Frette (La), Frontenard, Frontenaud, Genête (La), Guerfand, Huilly-sur-Seille, Jouvençon, Juif, Lacrost, Lans, Lessard-en-Bresse, Loisy, Louhans, Ménetreuil, Mervans, Miroir (Le), Montagny-près-Louhans, Montcony, Montcoy, Montjay, Montpont-en-Bresse, Montret, Mouthier-en-Bresse, Ormes, Oslon, Ouroux-sur-Saône, Pierre-de-Bresse, Planois (Le), Pontoux, Préty, Racineuse (La), Rancy, Ratenelle, Ratte, Romenay, Sagy, Saillenard, Saint-André-en-Bresse, Saint-Bonnet-en-Bresse, Saint-Christophe-en-Bresse, Saint-Didier-en-Bresse, Saint-Étienne-en-Bresse, Saint-Germain-du-Bois, Saint-Germain-du-Plain, Saint-Marcel, Saint-Martin-du-Mont, Saint-Martin-en-Bresse, Saint-Maurice-en-Rivière, Saint-Usuge, Saint-Vincent-en-Bresse, Sainte-Croix, Savigny-en-Revermont, Savigny-sur-Seille, Sens-sur-Seille, Serley, Sermesse, Serrigny-en-Bresse, Simandre, Simard, Sornay, Tartre (Le), Thurey, Torpes, Toutenant, Tronchy, Truchère (La), Varennes-Saint-Sauveur, Verdun-sur-le-Doubs, Vérissey, Verjux, Villegaudin, Vincelles.

5.   Link with the geographical area

Link with the geographical area

‘Volaille de Bresse’ / ‘Poulet de Bresse’ / ‘Poularde de Bresse’ / ‘Chapon de Bresse’ is poultry of a specific breed, i.e. the slow-growing gauloise or Bresse breed of the white variety, selected locally.

This rustic breed, perfectly adapted to the weather conditions of Bresse, enables the best use to be made of the grassy runs on which it is reared, where it must look for its own food, as a result of which it has well-developed muscles and fine bones.

Its low-protein but corn-rich feed supplement and the final fattening stage gives rise to the fat birds for which Bresse poultry is known.

The production area of the poultry is a slightly undulating plain where hedgerows predominate. It is composed of periglacial geological materials, which result in very clayey and impermeable soils. The climate is humid.

Maize, which appeared in Bresse at the beginning of the 17th century, has played a central role in the local farming system as feed for poultry. Traditional mixed farming based on grass and crop farming and on poultry and cattle farming became established over the centuries and continues to this day.

The local breed, recognised as the only breed entitled to the designation of origin, is very hardy and well adapted to the environment and the damp soils of Bresse.

Rearing practices are based on an ancestral feeding regime whereby poultry feed themselves in the grassed runs (on earthworms, grass, etc.) and receive supplements in the form of grains and milk products (diluted milk, skimmed milk, milk powder, buttermilk, etc.). The final fattening of the animals takes place in coops in a calm place protected from the light in order to avoid any agitation.

When they are trimmed in the Bresse manner, which is obligatory for capons, the feet and wings are pressed against the body. The poultry is then wrapped in a solid cloth of plant origin, which is then sewn tightly closed by hand using a fine string, starting from the centre and continuing towards the head and the rump. In this way the bird is fully wrapped, except for the upper third of the neck, which is left unplucked.

Once it has been unwrapped, the bird is of a characteristic cylindrical shape, with only the head and neck protruding.

The animals are characterised by the fineness of their skeleton and skin texture, which indicates good development potential of the meat and fat.

‘Volaille de Bresse’ is of the ‘volaille grasse’ type, i.e. it is longilineal and extremely fine, indicating good fattening potential. This poultry is easily distinguished from the ‘poulet de grain’ type, which is larger, leaner and has less pronounced anaemic characteristics.

The mixed farming practised in Bresse as a direct result of the natural environment, which is favourable in particular to the growing of grass and maize, crops that require abundant rainfall and soils with important water reserves, is the determining factor at the origin of poultry rearing in Bresse.

Maize, which is used to supplement other cereals, has special nutritional qualities that have enabled the production of rich poultry on which the reputation of Bresse poultry rests.

The producers have been able to preserve the purity of the breed and develop the poultry. Its hardiness has enabled it to live in this difficult environment, where it feeds partly on fauna found spontaneously in the area and partly on the substantial supplements from the geographical area (maize, milk) that are provided by the farmer during the growth and fattening of the animal.

In other words, the rearing is based on a strong tradition that combines a particularly protein-deficient feed regime, specific fattening methods and a high slaughter age, which allows the animals to reach complete physiological maturity.

Reference to publication of the specification

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-c299632c-5d77-4297-8f9a-2122d1b942ea

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(1)  OJ L 343, 14.12.2012, p. 1.

1

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