Bresse poultry
Bresse poultry is the hallmark of excellence and tradition...
The history of the Gallic White Bresse dates back to the start of the 17th century. Bresse poultry is from a very ancient breed which is slow growing.
Bresse poultry differentiates itself by its specific method of rearing : each chicken has a minimum of 10m2 of grassy space which allows it to find 1/3 of its own food. It benefits from a genuine hunting land - providing worms, molluscs and lush grass galore!
Bresse poultry is the only poultry in the world to have an appellation of controlled origin (AOC) since 1996. The production area and the breeding and rearing conditions, all contribute to its renowned reputation.
Bresse poultry is easily recognizable by its fine blue legs, its large red-ridged crown matching with the same coloured barbells. All this on a fine skin, with white meat and feathers. It is completed by a silverring on its left leg, which is inscribed with the name and address of its breeder.
Its’ meat is firm and marbled, its’ skin very thin and pearly. It has a taste of the land, which for those with amateur taste buds, varies from one farm to another.
Its diet
Bresse poultry is mainly fed on corn and wheat which is cultivated in the Bresse A.O.C area, as well as dairy products. It is the only poultry that is given milk throughout its entire growth.
Gourmet exception guarantees that our Bresse poultry is available all year round.
‘Taste the difference and savour the excellence’
