Volailles de Bourgogne

Volailles de Bourgogne covers poultry carcases and cut pieces produced in Burgundy and adjacent eastern and southern districts of Côte d'Or and Saône-et-Loire. The designation requires slow-growing pure or crossbred stock, open-air rearing, cereal-based feed, and slaughter at an age close to sexual maturity. Products are marketed fresh or frozen as Class A, whole or in sections.

About this designation

Registered as a PGI on 21 June 1996 under file number PGI-FR-0151 (eAmbrosia identifier EUGI00000012934), Volailles de Bourgogne designates poultry carcases and cut pieces originating from the Burgundy region and adjacent districts to the east and south within the two départements of Côte d'Or and Saône-et-Loire. The specification requires pure or crossbred slow-growing stock reared in the open air on a cereal-based feed. A minimum slaughter age, set individually for each type of poultry and described as close to sexual maturity, is a mandatory requirement. Carcases are graded at the abattoir and marketed fresh or frozen as Class A produce, either whole — oven-ready or with giblets — or in sections. Traceability is maintained through documentary records covering every batch: declarations by breeders at stocking, delivery slips for day-old chicks, departure declarations for the slaughterhouse, carcase collection receipts, and declarations of labels used and downgraded poultry. All labels are numbered. Products bear the designation Volailles de Bourgogne together with the name of the poultry type and the name and address of the certifying authority. The applicant group was the Syndicat Volailles Fermières de Bourgogne, based in Chalon-sur-Saône. The control body named in the specification is A.B.C.Q.S. Molaise, Charolles.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 21 June 1996 under file number PGI-FR-0151, eAmbrosia identifier EUGI00000012934.
• The specification requires open-air rearing of pure or crossbred slow-growing stock on a cereal-based feed.
• All labels applied after slaughter are numbered, enabling full batch traceability from hatchery to carcase.
• The geographical area is defined as the Burgundy region and adjacent districts to the east and south of Côte d'Or and Saône-et-Loire.

Tasting notes

Burgundian free-range poultry IGP. Yellow-skinned (often corn-fed), firm flavored flesh.

HoReCa use

Coq au vin de Bourgogne and poulet à la moutarde de Dijon are noted regional preparations for this poultry.

Packaging

• whole-bird-fresh-1.5-2.5kg
• eviscerated-vacuum-1.5-2kg