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THE FARMER'S POURLTRY FROM NORMANDY (volailles fermières de Normandie)
Normandy, known for its gastronomic riches, is conducive to poultry.
The farms are well isolated from each other. They are surrounded by meadows planted with apple trees and surrounded by embankments, ensuring freshness and sheltered from wind. The climate and soil nature play a very important...
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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 ch...
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QUAIL & IMPERIAL PIGEON OF ANGELIN
Quail & Imperial Pigeon of Angélin.
Imperial Pigeon of Angélin:
‘ Worshipping the tradition of French gastronomy!’
By using the suffocation method of slaughter, the pigeon’s meat preserves its digestive juices which provides an improved flavour, more character and more tenderness to the mea...
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THE FARMER'S POULTRY FROM GERS (volailles fermières du Gers)
‘Gers is the region of happiness’
It is not a coincidence that the region of Gers has given its name to a street in the market of Rungis, Paris. Agricultural land of excellence, Gers is a land of passion where one takes time to do things right and life is good! Since forever, the Gersois breed...
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THE CHALLANDAIS DUCK
The Challandais Duck:
The Challandais duck is thought of as the star of its breed, leader of its domain. This duck benefits from an acidic earth and is reared in fields with a taste of seaside winds. Most beneficial is the mild climate here, which allows the duck to roam free outside all year ...
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NORMANDY FARM CHICKENS WHOLE OR FILETED
Normandy Free-Range Poultry with Label Rouge certification benefit from the IGP Poultry of Normandy, a region known for its gastronomic richness and suitable for poultry farming. They are produced by farmers who belong to a cooperative and are organized under the designation "Les Fermiers du...
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