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
Date: 2016-06-02
Institutions: European Commission
Subjects: Aquitaine, France, Limousin, Poitou-Charentes, consumer information, designation of origin, labelling, poultry, product designation, quality control of agricultural products




C_2016195EN.01001001.xml










2.6.2016   


EN


Official Journal of the European Union


C 195/10





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 195/08)
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

‘POULET DU PERIGORD’


EU No: FR-PGI-0005-01374 — 24.9.2015


PDO ( ) PGI ( X )

1.   Name(s)


‘Poulet du Périgord’

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

‘Poulet du Périgord’ is a chicken from a slow-growing strain of the naked neck (yellow chicken) and/or non-naked neck (white chicken) varieties.
Reared for a minimum of 81 days, ‘Poulet du Périgord’ is a meaty chicken with well-developed and firm muscle mass evenly distributed over a delicate bone structure. The fine skin is uniform in colour, yellow or white, and the subcutaneous fat is adequate without being excessive. The fat cover is characterised by regular distribution under the skin, without localised deposits in the abdominal cavity or wing-sockets.
It can be put on the market as carcasses or jointed, fresh or frozen. It can be shrink-wrapped, vacuum-packed or packaged in a protective environment.
‘Poulet du Périgord’ carcasses are presented in the following forms:






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dressed carcass (bird plucked and gutted, with head, feet and offal),










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‘ready to cook’ carcass (bird plucked and gutted, headless, with or without tarsus),










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‘métifait’ or ‘semi-prepared’ (bird plucked, gutted, with or without tarsus and with the head tucked under the wing).




Carcasses have a minimum weight of 1 kg when ‘ready to cook’ and 1,3 kg when dressed.
Whole carcasses are presented with the greatest care and without any blemishes.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Throughout the rearing period, the feed provided consists solely of vegetable matter, minerals and vitamins.
The vegetable matter must include the following in the mix:






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maize, in variable quantities depending on the birds’ age;










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at least one other cereal, such as wheat, barley, triticale, sorghum or oats;










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protein crops to balance the feed ration.




The rearing period can be divided into three separate phases corresponding to different physiological needs that require different proportions of cereals.
—   Initial phase, from day 1 to day 28:

The initial feed comprises a minimum 50 % by weight of cereal mix including cereals and cereal by-products. The cereals must include maize and at least one other straw cereal (wheat, barley, triticale, oats) or sorghum.
In this cereal mix, the minimum proportion of maize by weight is set at 25 % for yellow chicken and 15 % for white chicken.
—   Growth phase, from day 29 to day 52:

The growth-phase feed comprises a minimum 70 % by weight of cereal mix including cereals and cereal by-products. The cereals must include maize and at least one other straw cereal (wheat, barley, triticale, oats) or sorghum.
In this cereal mix, the minimum proportion of maize by weight is set at 30 % for yellow chicken and 15 % for white chicken.
—   Fattening phase, from day 53 to the age at which the chickens are ready for slaughter, so at least 81 days:

The fattening feed comprises a minimum 80 % by weight of cereal mix including cereals and cereal by-products. The cereals must include maize and at least one other straw cereal (wheat, barley, triticale, oats) or sorghum.
In this cereal mix, the minimum proportion of maize by weight is set at 30 % for yellow chicken and 15 % for white chicken.
Supplementing with clay (bentonite) is routine in each type of feeding. The minimum amount for inclusion in the feed is set at 2 kg per tonne.
3.4.   Specific steps in production that must take place in the defined geographical area

Both the rearing and slaughter of ‘Poulet du Périgord’ take place in the geographical area.
This is because the Périgord slaughterhouses have developed and preserved specific know-how for selecting carcasses. This contributes to the product’s reputation and the end quality of the dressed product.
The processes of scalding and plucking, gutting, trussing and chilling must be conducted with the greatest care as only unblemished carcasses are sold whole. For this purpose, two selection processes take place before trussing and after chilling.
In the case of ‘métifet’ or ‘semi-prepared’ chickens, the gutting and final preparation are done manually.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Jointing and packaging take place at the slaughterhouse. This allows for continuity of processes and avoids any changes to the quality of the meat on contact with the air. Fresh and frozen meat must both be presented unblemished. Handling must therefore be limited, especially as ‘Poulet du Périgord’ has a delicate skin. Freezing must occur within a maximum of 24 hours after slaughter. These various factors require swift packaging. This takes place in the geographical area in order to ensure that the presentation criteria are respected.
3.6.   Specific rules concerning labelling of the product the registered name refers to

Labelling bears the PGI denomination ‘Poulet du Périgord’.
Labels and sales documents must bear the shared logo:



4.   Concise definition of the geographical area

The geographical area extends over the following departments:






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










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Charente-Maritime, limited to the canton of Montguyon;










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Charente, limited to the cantons of: Argentat, Ayen, Beaulieu-sur-Dordogne, Beynat, Brive-la-Gaillarde-Centre, Brive-la-Gaillarde-Nord-Est, Brive-la-Gaillarde-Nord-Est, 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;










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Dordogne;










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










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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;










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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;










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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 corner of France, mainly in the department of the Dordogne.
This area of Perigord is a large expanse of foothills, generally sloping in a north-east and south-west direction. The numerous water courses created a network of small valleys as, flowing through the area, they encountered obstacles in the form of rocks. These valleys vary in orientation and profile but they constitute one of the major structural elements of the Perigord landscape. Only the valleys, which are alluvium-rich, provide the right conditions for growing cereals. The hillsides, which are often steep and wooded, tend to be used for livestock.
The geological complexity led to the presence of numerous mineral deposits, such as iron, gold, limestone and kaolin. Some of these are mined to produce fuller’s earth, of the bentonite and montmorillonite types, which have specific properties.
The climate of the geographical area is uniformly temperate, of the ‘modified oceanic’ variety. This means that it is subject to the weather system of the North Atlantic ocean but with clear influences of both the continental and Mediterranean varieties.
Maize is farmed widely throughout the geographical area. Straw cereals are widely grown, soft wheat and triticale especially.
In terms of human factors, poultry farming took off in the fourteenth century in Perigord and has retained its popularity.
It was only during the nineteenth century that Perigord forged a reputation as a poultry-producing area. Nevertheless, poultry production retains its traditional, family-run character.
The first ‘Syndicat de défense du Poulet Fermier du Périgord’ was set up in 1953. The technical regulations of that time described the method of rearing poultry as being ‘in accordance with the farming practices used in Perigord’.
‘Poulet du Périgord’ is, to this day, reared using the more extensive farming practices that pre-date modern intensive farming. Birds are reared in the open air from strains known as ‘slow-growing robust’.
Whatever the age of the birds, their feed includes at least two cereals of which one must be maize, and at least one cereal from a selection consisting principally of wheat, barley, triticale, sorghum and oats. Every day, Perigord farmers scatter a few handfuls of cereals in the form of whole grain on the straw litter in the hen-houses.
This feed is supplemented with bentonite, a clay well-known in Perigord for its digestive benefits for poultry. It is present in local mineral deposits.

Specificity of the product

The ‘Poulet du Périgord’ is a chicken with skin that is uniform in colour. Through the skin, firm and well-developed muscle mass can be seen that is evenly distributed over the entire bone structure. The fat cover is adequate but not excessive. It is characterised by regular distribution under the skin and around the muscles (interstitial fat) without localised deposits in the abdominal cavity or wing-sockets.
The whole carcasses are dressed with great care and are free of blemishes.
These particular characteristics have earned the ‘Poulet du Périgord’ its excellent reputation.

Causal link

The link to the origin of ‘Poulet du Périgord’ is based on quality and reputation.
With its mild oceanic climate and low to medium altitude, the geographical area provides ideal conditions for poultry farming.
The alluvium-rich valleys are used to grow cereals. The hillsides, which are often steep and wooded, are used to farm poultry.
The practice of using these cereals in the feed originated from their long-standing, regular and proven use in the crop rotation systems of Perigord farms. Cereals provide a specific nutritional profile that is especially well-balanced for poultry rearing.
Among the cereals used, maize, which is the most widely grown, is of primary importance. The absence of husks makes maize easier to digest and therefore easier to absorb; its high levels of fat and starch make it a cereal with a particularly high energy content, which is ideal for producing birds that are meaty or even plump.
The feed is routinely supplemented with clay (bentonite). This ensures very healthy hens and better environmental conditions in the hen-houses, thus encouraging more balanced and consistent growth in the birds. This choice on the part of Perigord farmers is especially important. It explains the muscle development and fat cover of the ‘Poulet du Périgord’, bred from a slow-growing strain.
Supplementing all feed with bentonite results in better absorption of food throughout the bird’s life. This increased absorption promotes better development of all tissues, especially muscles, and better fat distribution. For this reason, the carcasses have fewer pockets of fat in the abdominal cavity and less subcutaneous fat. The skin appears to be thinner and more uniform in colour over the whole carcass, revealing the muscles.
This practice is associated with the tradition of scattering a few handfuls of wholegrain cereals on the straw litter in the hen-houses every day. In the past, this traditional practice enabled farm women to gather in the birds, strengthening the link between farmers and their birds. It also encouraged the chicks’ instinct to peck and thus explore their enclosures. Such behaviour leads to greater physical activity, resulting in significant muscle development with better distribution of fat around the muscles.
It also helps to stimulate gizzard function from a young age and so assist in improving absorption of the feed components that contribute to the development of muscle mass.
Furthermore, it encourages chicks to keep scratching at the straw litter. This helps air the straw and keep it dry for longer, taking into account the length of rearing for these birds.
Finally, being on very clean straw litter inside the hen-house is beneficial for the plumage. This in turn makes plucking easier, which results in the excellent quality of the presentation of whole carcasses.
Open-air rearing in enclosures that are often steep and wooded also affects the particular characteristics of ‘Poulet du Périgord’. It produces strong bones that allow for significant development of muscle mass, for thighs and fillets, while limiting subcutaneous fat.
All of these aspects were described in 1929 by La Mazille, a famous cook from the region, in her collection of local recipes: ‘One of the main reasons for the excellence of poultry in Perigord is the way in which they are fed and fattened with maize’.
The reputation of ‘Poulet du Périgord’ was also established in the nineteenth century with the competitions organised first in Dordogne (1862) and then in all the neighbouring departments: Limoges in 1862, Agen in 1863 and Niort in 1866. Farmers from Perigord were the main winners.
More recently, the list of winners of the Concours général agricole (Salon international de l’agriculture, Paris) over the last decade confirms the strong position of ‘Poulet du Périgord’ at national level. This applies both to whole chickens and to joints.
—   Whole chicken: GOLD (2005-2010), SILVER (2004-2005-2010), BRONZE (2006);
—   Chicken fillet: GOLD (2010), BRONZE (2005-2006);
—   Chicken thighs: GOLD (2003-2007), SILVER (2009), BRONZE (2004-2010);

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-7f021529-d866-4d12-9860-ec61a860a6b0


(1)  OJ L 343, 14.12.2012, p. 1.