A reputation that goes back to the 19th century

The reputation of this excellent poultry goes back to the long-standing importance of poultry farming in the geographical area, located in the center of France, in the department of Allier.

The sharecropping system, well established in Bourbonnais in the 19th century, strongly influenced the establishment and expansion of production. The sale of poultry was an important source of secondary income for tenant farmers' wives, which did not have to be shared with the landowner, thanks to the nearby market in the spa town of Vichy. Know-how was built on the local produce available (milk and cereals) to feed the poultry, as well as the numerous herbaceous and arboreal runs around the farms.

Sustainable production

"Poulet du Bourbonnais" is the result of cross-breeding with the local Bourbonnais breed, of which it expresses all the characteristics. The PDO thus contributes to safeguarding this endangered breed.

Feed is based on cereals from the geographical area, supplemented by elements gleaned from the rangelands and dairy products distributed in finishing. GMOs are forbidden.

Free-range rearing

Continuing with these traditional practices, the breeders provide the "Poulet du Bourbonnais" with tree-planted pastures made up of permanent multi-species meadows from the 42nd day of rearing. Wooden buildings, including the floor, ensure optimum comfort.

A poultry of excellence

Slow-growing and slaughtered at a minimum of 101 days, the "Poulet du Bourbonnais" is offered with giblets, head, camail with characteristic hermine pattern and legs when sold in its traditional tapered presentation. After cooking, "Poulet du Bourbonnais" presents a firm, compact texture before tasting. On the palate, its texture is firm and melt-in-the-mouth, and its flavor intense and persistent, with a specificity of poultry broth.