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Discover the 5 SIQO-certified products recognized in 2025
This year, four products were officially recognized as Protected Geographical Indications (PGI): “Melon de Cavaillon,” “Caviar d’Aquitaine,” “Pérail,” and “Miel de tilleul de Picardie,” and one product under the Label Rouge designation: Chickpeas LA No. 03/25. These five products join the large family of 1,232 products bearing official labels certifying quality and origin.
The “Caviar d’Aquitaine” PGI
Historically, wild sturgeon were fished in abundance in the estuaries of the Aquitaine Basin. Production took off after World War II. Since the ban on the fishing and sale of wild caviar in the 2000s—aimed at preserving the resource—the caviar available on the market is exclusively farmed caviar.
Every stage of the process—from the production of fry to the processing and packaging of caviar—takes place within the PGI’s geographical area, in the departments of Gironde, Landes, and Lot-et-Garonne, as well as in certain municipalities in Charente, Charente-Maritime, Dordogne, Gers, and Pyrénées-Atlantiques. Only one species of sturgeon is authorized: Acipenser baerii baerii.
Harvesting and processing are carried out at the same site and continuously over a short period of time to ensure the caviar’s sanitary quality and freshness. The reputation of “Caviar d’Aquitaine” also stems from its less pronounced salty notes compared to other caviar varieties.
Producers have also made specific choices regarding feed to guarantee high-quality caviar, notably by banning GMOs, antibiotics, and food colorings, and by strictly regulating the use of palm oil and palm kernel oil derivatives.
The “Melon de Cavaillon” PGI
The cultivation of the Cavaillon melon in the region dates back to 1495, and its name became widely known thanks to the Cavaillon market and the rise of the railroad in the 19th century.
Grown in historic Provence, in the departments of Vaucluse, Bouches-du-Rhône, Var, and Alpes-de-Haute-Provence, the Cavaillon Melon is a yellow Charentais melon. It is distinguished by its deep orange flesh and high sugar content. It benefits from ideal conditions that ensure unparalleled ripeness and flavor.
The production of the “Melon de Cavaillon” PGI relies on environmentally friendly practices. Sustainable drip irrigation optimizes water use, while crop rotation and the use of green manure preserve soil quality, and the use of pesticides and fertilizers is limited and strictly regulated. This model of sustainable agriculture ensures sustainable and responsible production.
The “Pérail” PGI
“Pérail” was originally made at the end of the ewes’ lactation period, when producers stopped delivering milk to the “Roquefort” cheese dairies and those dairies distributed the leftover rennet to them. This tradition, combined with the limited amount of milk available and the draining process carried out in the confined space of the “peralhièira ” (a stone sink that gave the cheese its name, “Pérail”), resulted in this small-sized cheese.
Records of this cheese date back to the late 19th century. Beneath its thin, slightly felted rind, the “Pérail” reveals a melt-in-your-mouth, creamy interior. It develops milky and sheep’s-wool aromas, along with fresh and sweet aromatic notes.
The “Pérail” comes from a semi-mountainous region of plateaus deeply cut by valleys and gorges in the southwestern part of the Massif Central. It is here that the local Lacaune sheep find a diverse, aromatic flora that produces milk rich in fat—used whole—which is then used to make “Pérail.” The ewes’ diet is primarily grass-based, with access to pastures in the immediate vicinity of the sheepfold.
“Pérail” production respects animal welfare (access to pasture, a straw-bedded area in the sheepfold, and hay included in the feed ration). It contributes to the preservation of biodiversity and the environment: use of a local breed, GMO-free feed sourced at least 70% from the PGI’s geographical area, excluding palm-derived products, mandatory grazing combined with a minimum area per ewe, cultivation of forage legumes, and ground cover in winter.
The “Picardie Linden Honey” PGI
"Picardy Linden Honey" is a honey produced by bees of the species Apis mellifera from the nectar of the "small-leaved linden" flowers. It is a light-colored monofloral honey that comes in either liquid or crystallized form with a uniform texture. It has a fresh, minty taste with a refreshing flavor. “Picardy Linden Honey” derives its distinctive character from the linden tree, an iconic tree of the Picardy forests.
All stages of production, from setting up the hives to harvesting the supers, take place within the PGI’s geographical area, which spans the departments of Aisne, Oise, Somme, Pas-de-Calais, and Val-d’Oise. Characterized by Picardy’s extensive forests, the production of linden honey in this region dates back to the 18th century. This rich historical heritage, along with the efforts to promote “Picardy Linden Honey,” are now recognized by the PGI.
“Picardy Linden Honey” is committed to sustainable production, with a focus on product quality and the well-being of the bees. The linden tree, which is key to this honey’s distinctive character, is fairly resistant to heat and drought.
Chickpeas LA No. 03/25
Whether dried or naturally sterilized and cooked, then packaged in sterilized glass jars, Label Rouge chickpeas are beige in color, melt-in-your-mouth tender, and have a distinctive flavor. The seeds used limit the risk of ascochytosis, reducing the occurrence of black spots and the need for phytosanitary treatments.
A crop rotation of at least 5 years without grain legumes is mandatory in order to limit phytosanitary treatments. The cultivation of Label Rouge chickpeas requires minimal use of phytosanitary treatments. All farming practices are managed sustainably with a focus on agro-environmental benefits. All cultivation practices are designed to maximize agro-environmental benefits.
Learn more about the Label Rouge “Le Pois chiche LA n°03/25”
