Charcuterie — protected designations

Agneau de l'Aveyron is a PGI covering lamb carcases produced in the Department of Aveyron and adjacent cantons.

Agneau de Lozère is fresh lamb produced exclusively from Blanche du Massif Central breeding stock, born, raised, and slaughtered within a defined area centred on the Lozère department.

Agneau de Pauillac is an unweaned lamb aged not more than 80 days, suckled principally on its mother's milk and raised in a sheepfold within the department of Gironde, France.

Agneau de Sisteron is a fresh young lamb, between 70 and 150 days old, born and raised on sheep farms within a defined area of south-eastern France and slaughtered in an EC-approved slaughterhouse within that same area.

Agneau du Bourbonnais is a PGI covering carcases and portions of carcases of slaughter lambs produced in the Department of Allier and adjacent cantons in the Departments of Creuse, Saône et Loire, Cher and Nièvre.

Agneau du Périgord is a fresh lamb produced within a defined area centred on the Dordogne and adjoining cantons of Corrèze, Lot, and Lot-et-Garonne.

Agneau du Poitou-Charentes is fresh lamb born, raised, and slaughtered within a defined area centred on the Poitou-Charentes region of France.

Agneau du Quercy is a PGI covering lamb carcasses produced in the natural region of Quercy, centred on the Department of Lot and adjoining cantons.

Alheira de Barroso-Montalegre is a smoked horseshoe-shaped sausage made from Bisaro-breed pig meat and fat, poultry, rabbit, and bread, stuffed into a hog casing.

Alheira de Mirandela is a traditional smoked horseshoe-shaped sausage produced exclusively within the concelho of Mirandela, Portugal.

Alheira de Vinhais is a smoked, horseshoe-shaped sausage produced in the Bragança district of Trás-os-Montes, made from the meat of Bisaro-breed pigs or qualifying crossbreeds, combined with poultry stock, regional wheat bread, and Trás-os-Montes olive oil, seasoned with salt, garlic, and paprika, and slowly smoked over oak or chestnut firewood.

Bœuf charolais du Bourbonnais designates carcases of adult Charolais cattle reared in the Department of Allier and adjacent cantons in the Departments of Cher, Nièvre, Creuse, and Saône-et-Loire.

Bœuf de Bazas is fresh beef from Bazadais or Blonde d'Aquitaine cattle, or crosses between these two breeds, born, raised, fattened, and slaughtered within a defined production area centred on the Gironde.

Bœuf de Chalosse is a PGI covering fresh beef from heifers and castrated males raised in the Chalosse hills of southern Aquitaine, within the department of Landes.

Bœuf de Charolles is a French PDO covering fresh beef produced exclusively from Charolais breed animals — heifers, cows, and bullocks meeting defined minimum ages and carcase weights — raised and finished within a delimited zone in Saône-et-Loire.

Bœuf de Vendée is a PGI-protected fresh beef from the Vendée department of France, covering heifers, young cows, and castrated males raised and fattened on a single holding.

Bœuf du Maine is a fresh bovine meat produced in the departments of Sarthe and Mayenne and adjacent territories in western France.

Borrego de Montemor-o-Novo is a fresh lamb designation covering packaged and refrigerated carcasses or pieces produced exclusively from animals of the Menino Branco Regional Breed within a defined area of the Alentejo region of Portugal.

Borrego Serra da Estrela is a PDO-protected fresh lamb from the Serra da Estrela region of Portugal, produced exclusively from animals of the Bordaleira breed whose parents are entered in the Genealogical Register of the Bordaleira breed.

Borrego Terrincho is a PDO-protected fresh lamb produced exclusively from animals of the Churra da Terra Quente breed, whose parents are entered in the breed's Genealogical Register.

Boudin blanc de Rethel is a cooked white sausage produced within the arrondissement of Rethel in the Ardennes, France.

Bresaola della Valtellina is a salted and naturally aged whole-muscle beef product, produced exclusively from specified muscles of the upper hind leg of cattle aged between 18 months and four years, and made entirely within the Province of Sondrio in Lombardy.

Cabrito de Barroso designates carcasses and half-carcasses of kid goat slaughtered at three months of age, produced within the subdistricts of Boticas, Chaves, Montalegre and Vila Pouca de Aguiar in the Barroso region of Trás-os-Montes, Portugal.

Cabrito do Alentejo is fresh kid goat meat and carcases obtained from animals of the Serpentina breed or their offspring, born and reared in a defined area of the Alentejo region of Portugal.

Cabrito Transmontano is the carcass or meat of male or female kids of the Serrana goat breed, aged between 30 and 90 days, fed exclusively on mother's milk, and reared within a defined area of 13 municipalities in the Trás-os-Montes region of Portugal.

Capão de Freamunde is a castrated male chicken of slow-growth varieties, raised free-range within a defined area of Paços de Ferreira and neighbouring municipalities in northern Portugal.

Capocollo di Calabria is a whole-muscle cured meat produced exclusively in the Calabria Region of southern Italy.

Carnalentejana is fresh beef produced exclusively from animals of the Alentejana cattle breed, born, reared, fattened, slaughtered, and processed within a defined area covering municipalities in the Distritos of Beja, Évora, Portalegre, and parts of Setúbal, Santarém, and Castelo Branco.

Carnalentejana is fresh beef produced exclusively from animals of the Alentejana cattle breed, born, reared, fattened and slaughtered within a defined area of Portugal encompassing the Distritos of Beja, Évora and Portalegre and specified municipalities in the Distritos of Setúbal, Santarém and Castelo Branco.

Carne Arouquesa is fresh beef produced exclusively from animals of the Arouquesa breed, entered in the Zootechnical Register, reared on natural pastures and uncultivated mountain land within a defined zone in northern Portugal.

Carne Barrosã is fresh beef — refrigerated carcasses or cuts from calves, bullocks, and cows — produced exclusively from animals of the Barrosã breed entered in the Zootechnical or Genealogical Register of that breed.

Protected fresh beef from cattle of the Avileña-Negra Ibérica breed, and from first-cross animals between Avileña-Negra Ibérica cows and Charolais or Limousin bulls, reared across a defined multi-region area of Spain and processed within a more restricted zone.

Fresh beef produced in the Autonomous Community of Cantabria from specified native and other permitted breeds, raised on natural pastures and managed according to traditional extensive livestock practices.

Fresh beef and veal obtained exclusively from the Marinhoa breed of cattle, born, reared, and slaughtered within a defined area of municipalities in the Aveiro and Coimbra districts of Portugal.

Carne Maronesa is fresh beef produced from animals of the Maronesa breed, registered in the Genealogical Register of that breed, and raised within a defined area of northern Portugal.

Carne Mertolenga is fresh beef — refrigerated carcases or cuts of calf, bullock, or heifer — produced exclusively from animals of the Mertolenga breed entered in the Register of Births, whose parents are recorded in the Genealogical Register of the Mertolenga Cattle Breed.

Carne Mirandesa is a PDO-protected beef designation covering refrigerated carcasses and cuts from calves and bullocks of the Mirandesa cattle breed, reared within a defined area of northeastern Portugal.

Cecina de León is a cured meat product made from four specific muscle parts of the hind leg of adult beef cattle — centre leg, round, stifle and sirloin — produced exclusively within the province of León, Spain.

A cured pork sausage produced across 72 named municipalities in the province of Segovia, Castilla y León.

Chorizo Riojano is a 'sarta'-type dry sausage of the 'Extra' category, manufactured exclusively in the Autonomous Community of La Rioja from lean pork cuts, rind-free fat, pepper, garlic, and salt, stuffed into natural pig intestine casings, without additives.

Chouriça de carne de Melgaço is a horseshoe-shaped dry sausage produced exclusively within the municipality of Melgaço in northern Portugal.

Chouriça de Carne de Vinhais and Linguiça de Vinhais are smoked pork sausages produced within a defined area of Trás-os-Montes, Portugal.

Chouriço de Portalegre is a smoked sausage produced from the fresh meat and hard fat of Alentejo pigs reared outdoors in an agroforestry system in the Portalegre region of Alto Alentejo.

Ciauscolo is a spreadable pigmeat salame produced in designated municipalities across the Provinces of Ancona, Macerata and Ascoli Piceno in the Marche region of Italy.

A Corsican PDO cured meat prepared from the chine of pigs of the local Nustrale breed, salted, cured, and matured for at least five months, including a maturing phase of over two months conducted exclusively in natural environmental conditions.

Coppa di Parma is a whole-muscle cured pork neck produced within a defined area of the Po plain and surrounding provinces.

Coppa Piacentina is a salted and naturally matured pigmeat product, covered in pig's abdominal wall and produced from muscle mass from the upper neck area.

Cordeiro Bragançano is fresh lamb produced from animals of both sexes, three to four months old, belonging to the Churra Galego Bragançano breed.

Fresh lamb meat from crosses of Churra Galega and Bordaleira de Entre Douro e Minho, born, reared, and slaughtered within eight named municipalities of the Vila Real district in Portugal.

Fresh meat obtained from sheep of the Churra Galega Mirandesa breed, of either sex, slaughtered at up to four months of age, born and raised under traditional extensive farming in the municipalities of Miranda do Douro, Mogadouro, Vimioso, and the district of Bragança.

Fresh lamb meat and carcase cuts produced in Extremadura, Spain, from animals of Merino lineage slaughtered at no more than 100 days of age.

Protected geographical indication covering fresh lamb of the pure-bred Navarra and Lacha breeds, raised in the Autonomous Community of Navarre under extensive or semi-extensive systems.

Fresh lamb from the Manchega breed, raised and fattened exclusively within the natural region of La Mancha across the provinces of Albacete, Ciudad Real, Cuenca, and Toledo.

Cordero Segureño is fresh lamb from male or female offspring of the Segureña breed, reared within a defined highland area spanning five Spanish provinces.

Cotechino Modena is a cooked pork sausage produced within a defined area of central and northern Italy, made from a mixture of pig meat from striated muscles, pig fat, and rind.

Crudo di Cuneo is a dry-cured ham produced exclusively in the Cuneo province of Piedmont, Italy, from fresh legs of pigs born, reared, and slaughtered within the designated area.

Culatello di Zibello is a naturally cured, uncooked pork product made from the crural muscles and inner thigh of fresh pig hindquarters.

Farinheira de Portalegre is a smoked sausage produced in the District of Portalegre, Portugal, made from the fresh fat of Alentejo pigs — comprising not less than 45% of total ingredients — combined with wheat flour and salt.

Finocchiona is a Tuscan salame distinguished by the use of fennel seeds and/or flowers in the mixture, which impart its characteristic pronounced aroma.

Jambon de Bayonne is a dry-cured leg of pork, salted using dry salt sourced from the Adour basin and dried in that area for at least seven months.

Jambon de Lacaune is a dry-cured ham produced exclusively within eleven named municipalities in the Tarn department.

Jambon du Kintoa is a dry-cured ham from the French Basque country, produced exclusively from Basque Black Pied pigs.

Dry-cured ham produced from pure-bred Gascon pigs reared in grassy paddocks within the Bigorre area of the Hautes-Pyrénées and Haute-Garonne.

Dry-cured hams and shoulder hams produced from Iberian pigs or Iberian-Duroc crosses with a minimum of 75 % Iberian blood, salted and matured within a defined area centred on Guijuelo, Salamanca.

Dry-cured hams and shoulder hams produced from pure-bred Iberian or Iberian-Duroc cross pigs reared on dehesa pastures in Extremadura and Andalusia and processed exclusively within 31 municipalities of the district of La Sierra in the province of Huelva.

Dry-cured ham and shoulder ham produced exclusively from Iberian pigs, at least 75% Iberian breed, reared entirely within the Valle de los Pedroches dehesa in the north of the province of Córdoba.

Jamón de Teruel is a PDO dry-cured ham produced in the province of Teruel, Aragón, from hind legs of pigs bred by crossing Landrace, Large White, and Duroc breeds.

Jamón de Trevélez is a dry-cured ham produced from crosses of Landrace, Large-White, and Duroc-Jersey pigs in a delimited high-altitude area of the Sierra Nevada, province of Granada.

Dehesa de Extremadura is a PDO covering dry-cured hams and shoulder hams produced in Extremadura, Spain, from Iberian pigs reared and fattened on the dehesa.

Lardo di Colonnata is cured pig back fat produced in the village of Colonnata, in the Apuan Alps of Tuscany.

Lechazo de Castilla y León is a Protected Geographical Indication covering carcasses of suckling lamb born and reared in the Autonomous Community of Castile and León, from the Churra, Castellana, and Ojalada breeds or crosses between them, fed exclusively on their mothers' milk until slaughter.

Linguiça de Portalegre is a smoked sausage produced exclusively in the Portalegre region of Portugal, made from the meat and hard fat of Alentejo-breed pigs reared outdoors in an agroforestry system on grazing and acorns.

A Corsican cured whole-muscle pork loin produced exclusively from pigs of the local Nustrale breed, salted, dry-cured and matured for a total of at least three months, with a minimum maturing phase of one month conducted in a natural environment.

Lucanica di Picerno is a dry cured pork sausage produced in a defined area of the Potenza province in Basilicata.

Morcilla de Burgos is a cooked blood sausage produced entirely within the province of Burgos, Spain.

Mortadella Bologna is a cooked pork-butchery product, generally oval or cylindrical in shape, made from pigmeat encased in natural or synthetic casings and subjected to prolonged cooking.

Mortadella di Prato is a cooked pork charcuterie product from Prato, Tuscany, distinguished by the mandatory inclusion of Alkermes liqueur, which imparts a characteristic deep-pink interior colour.

Pafitiko Loukaniko is a pork sausage from the Paphos district of Cyprus, matured in dry red wine produced from the local Mavro grape variety.

Pancetta di Calabria is a rectangular, rind-on cured meat cut from pigs' side ribs, produced exclusively within the Region of Calabria.

Pancetta Piacentina is a salted, naturally matured raw pork product produced from the fatty layer and abdominal muscle tissue of the half-carcase, rolled into a cylindrical form and matured within the province of Piacenza.

Pâté de Campagne Breton is a pure pork pâté produced within historic Brittany, distinguished by its mandatory inclusion of skinned throats, liver, cooked rinds, and fresh onions, and by its coarsely minced texture yielding large, uniformly distributed pieces visible in each slice.

Pintadeau de la Drôme is a young guinea fowl reared in a defined area of the Drôme department in France.

Pitina is a hemispherical smoked meatball produced exclusively in twelve named municipalities of the Province of Pordenone, Friuli.

Porc d'Auvergne is outdoor-reared fresh pork produced within a defined area of the Auvergne region of France.

Porc de Franche-Comté is refrigerated fresh pork from pigs born, fattened, and slaughtered exclusively in the Franche-Comté region of France.

Porc de la Sarthe is a PGI covering fresh pork marketed as whole carcasses, cut pieces, and offal produced in the Département of Sarthe and adjacent cantons of neighbouring départements.

Porc de Normandie is a PGI covering fresh pork, marketed as whole carcass or cut pieces, produced in five Norman départements and adjoining cantons.

Porc du Limousin is a French PGI covering fresh pork produced within the Limousin region and the Charente Limousine district.

Fresh pork from pigs born and raised in the Aquitaine, Midi-Pyrénées, and Poitou-Charentes regions of France, fed a minimum of 30 % dent maize throughout the fattening period.

Porchetta di Ariccia is a cooked whole pig or central portion, produced exclusively within the municipality of Ariccia in Lazio, seasoned with black pepper, rosemary and garlic.

Prés-salés du Mont-Saint-Michel is a PDO covering fresh lamb meat from animals that graze on the salt marshes of the Mont-Saint-Michel Bay and the western Cotentin estuaries.

Salt-meadow lamb from the Baie de Somme, produced under PDO rules requiring lambs to graze halophytic maritime pasture for a minimum of 75 days.

Presunto de Barrancos and Paleta de Barrancos are unsmoked, dry-cured hindleg and foreleg cuts, respectively, produced from pigs of the 'Alentejana' breed (Sus ibericus) slaughtered between 12 and 20 months of age.

Presunto de Melgaço is a smoked, dry-cured ham produced exclusively within the municipality of Melgaço in northern Portugal.

Dry-cured ham produced from the hind legs of adult Bísaro-breed pigs, registered under two protected names: Presunto de Vinhais and Presunto Bísaro de Vinhais.

Presunto do Alentejo and Paleta do Alentejo are dry-cured hind-leg and foreleg hams produced exclusively from Alentejana-breed pigs entered in the Portuguese herd book, reared under montanheira conditions in a defined area of Portugal, and processed by salting, post-salting, drying, curing, and ageing without smoke or external agents beyond salt.

Dry-cured ham produced exclusively from legs of the Corsican Nustrale breed, salted, dry-cured and matured for a minimum of 12 months, with at least 4 months of final maturing in a natural environment.

Prosciutto Amatriciano is a dry-cured ham produced within a defined zone of the Province of Rieti, Lazio.

Prosciutto di Carpegna is a matured raw ham produced from hind legs of heavyweight pigs, processed for no less than 13 months within the municipality of Carpegna, Pesaro-Urbino Province, Marche Region.

Prosciutto di Modena is a matured, dry-cured ham produced exclusively in the hills of the Panaro river basin in Emilia-Romagna.

Prosciutto di Norcia is a dry-cured raw ham produced in five municipalities of the Umbrian highlands, each situated at an altitude of over 500 metres above sea level.

Prosciutto di Parma is a PDO-protected aged raw ham produced exclusively in a defined zone within the Province of Parma, Emilia-Romagna.

Prosciutto di San Daniele is a matured, dry-cured ham produced exclusively in the municipality of San Daniele del Friuli, Province of Udine, Friuli-Venezia Giulia.

Prosciutto di Sauris is a smoked, salted raw ham produced exclusively within the municipality of Sauris in the Friuli-Venezia Giulia Autonomous Region.

Prosciutto Toscano is a dry-cured ham produced entirely within Tuscany, salted using a dry process with salt, pepper, and natural aromatic herbs, and aged for a minimum period determined by final weight.

Prosciutto Veneto Berico-Euganeo is a dry-cured, aged ham produced in the Berici and Euganean hills of Veneto, Italy.

Rillettes de Tours is a cooked, spreadable pork product produced within a defined area centred on Tours and corresponding broadly to the former province of Touraine.

Salama da sugo is a spiced, wine-cured pork sausage encased in a natural pig's bladder, produced within the province of Ferrara.

Salame Brianza is a dry pork sausage produced within the Brianza region of Lombardy, registered as a PDO under file number PDO-IT-0326.

Salame Cremona is an uncooked cured and matured dry sausage produced across Lombardy, Emilia Romagna, Piedmont and Veneto, distinguished by a minimum casing diameter of 65 mm, coarse-ground pork from heavy Italian pigs, and mandatory use of natural casings.

Salame di Varzi is a pigmeat dry sausage produced within the Comunità Montana Oltrepò Pavese in the province of Pavia, Italy.

Salame Felino is a dry-cured pork sausage produced within the Province of Parma, Italy, registered as a PGI under file number PGI-IT-0597.

Salame Piacentino is a salted, naturally matured dry sausage cased in pig gut, produced from lean pig meat with added pig fat, intended to be eaten raw.

Salame S.

Salamini italiani alla cacciatora is a small dry pork salami produced and packaged within eleven named regions of central and northern Italy, from pigs also originating in that same area.

Salchichón de Vic / Llonganissa de Vic is a traditional Catalan dry-cured sausage made from lean pork, fat, salt, pepper, and sugar as the only seasonings, produced exclusively within the municipalities of the Plain of Vic in the district of Osona, Province of Barcelona.

Salpicão de Vinhais is a smoked pork sausage made from the loin and tenderloin of Bisara-breed swine or crossbreeds of at least 50% Bisara, produced within a defined area of northeastern Portugal.

Salsiccia di Calabria is a matured pork sausage produced entirely within the Calabria Region, made from shoulder, haunch and upper rib cuts mixed with fat and natural aromatic ingredients including salt, black pepper, and chilli pepper or red bell pepper of the genus Capsicum L.

Sangueira de Barroso-Montalegre is a smoked blood sausage produced in the municipality of Montalegre, Vila Real district, Portugal.

Saucisse de Montbéliard is a cooked pork sausage from Franche-Comté, smoked over resinous wood and filled into a natural pork casing of at least 25 mm diameter, closed by twisting.

Saucisse de Morteau and Jésus de Morteau are pork sausages from Franche-Comté, France, registered under PGI file PGI-FR-0556.

A fermented and dried raw pork sausage produced in the Massif Central, seasoned with garlic and spices, neither smoked nor coated.

Sobrasada de Mallorca is an uncooked, cured spreadable sausage produced across the whole island of Majorca.

Sobrasada de Mallorca is an uncooked, cured sausage produced across the whole island of Majorca, registered as a PGI under file number PGI-ES-0097.

Soppressata di Calabria is a dry, matured sausage produced entirely within the Calabria Region of southern Italy.

Soprèssa Vicentina is an uncooked, matured sausage product made from all prime cuts of pig, produced entirely within Vicenza province.

Speck Alto Adige is a boned, dry-salted, spiced, cold-smoked and aged pork ham produced exclusively in the autonomous province of Bolzano-Alto Adige.

Bovine meat from animals of the Asturiana de los Valles or Asturiana de la Montaña breeds, or crosses between them, born, reared and fattened in the Principality of Asturias.

Fresh meat and offal from young cattle slaughtered between 8 and 12 months of age, reared in the Aliste comarca of Zamora, Spain.

Ternera de Extremadura is fresh veal and beef from cattle of native Extremaduran breeds and specified crosses, reared under an extensive production system in the dehesa landscape of Extremadura, Spain.

Fresh beef and veal from the Catalan Pyrenees, produced from the Brune des Pyrénées, Aubrac, or Gasconne breeds, or their crosses with Charolaise, Limousine, or Blonde d'Aquitaine sires.

Fresh meat and offal from cattle of the Galician blond and Galician brown breeds and their crosses, reared, fattened, slaughtered and cut within the region of Galicia.

Valle d'Aosta Jambon de Bosses is a salted, naturally cured, uncooked dry-cured prosciutto produced exclusively in the Commune of Saint-Rhémy-en-Bosses, Valle d'Aosta, at an elevation of 1600 metres.

Valle d'Aosta Lard d'Arnad is a PDO-protected cured lard obtained from the shoulder and back of pigs at least nine months old, brined with crystallised sodium chloride, garlic, bay leaf, rosemary, and sage in wooden containers called doils, and produced exclusively within the municipality of Arnad in the Autonomous Region of Valle d'Aosta.

Veau d'Aveyron et du Ségala is a heavy farm veal calf, raised on mother's milk supplemented by cereals, and slaughtered at no later than 10 months.

Veau du Limousin is a protected designation covering carcases of calves slaughtered between three and five months of age, born and raised across ten specified French departments in and around the Limousin region.

A PDO covering four categories of poultry — Poulet de Bresse, Poularde de Bresse, Chapon de Bresse, and Volaille de Bresse — all belonging to the white variety of the Bresse Gauloise breed, reared within a defined zone across the Ain, Saône-et-Loire, and Jura departments of France, and authenticated by a farmer's ring, slaughterman's mark, label, and, for poulards and capons, an identification seal.

Volailles d'Alsace is a PGI covering poultry carcases and cut pieces produced within the region of Alsace.

Volailles d'Ancenis is a PGI covering poultry carcases and cut pieces produced in the département of Loire-Atlantique and the western part of the département of Maine-et-Loire.

Volailles d'Auvergne designates poultry carcases produced in the Auvergne region of France, reared on open-air systems with cereal-based feed from pure or crossbred slow-growing stock, slaughtered at a minimum age specific to each type, and marketed fresh or frozen, whole or in sections, with firm flesh and superior organoleptic qualities.

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.

Volailles de Bretagne designates poultry produced in the administrative region of Brittany and adjacent districts, raised in the open air on cereal-based feed using pure or crossbred slow-growing stock.

Volailles de Challans is a PGI covering poultry with firm flesh and superior organoleptic characteristics, slaughtered at an age close to sexual maturity, produced across twenty-two districts of northern Vendée and eleven adjacent districts.

Volailles de Cholet designates poultry carcases and cut pieces produced within a defined area centred on the arrondissement of Cholet and adjoining districts across four départements.

Volailles de Houdan is a PGI-protected fresh poultry designation covering carcases of the Houdan breed, reared outdoors on a cereal-based diet and slaughtered at not less than 105 days old.

Volailles de Janzé designates poultry carcases and cut pieces produced within a defined area centred on the Département of Ille-et-Vilaine and adjacent districts.

Volailles de la Drôme designates poultry carcases produced in the département of Drôme and adjacent districts, raised on pure or crossbred slow-growing stock in open-air or free-range conditions on cereal-based feed, and slaughtered at a fixed minimum age for each type.

Volailles de Vendée designates poultry raised in the département of Vendée and adjacent districts, produced from slow-growing varieties, fed on cereal-based rations, and slaughtered at an age close to sexual maturity.

Volailles des Landes is a PGI covering poultry carcases and cut pieces produced in the département of Landes and adjacent districts.

Volailles du Béarn covers five categories of poultry — chicken, capon, poularde, guinea fowl, and turkey — produced in the département of Pyrénées-Atlantique and adjacent districts.

Volailles du Berry designates poultry raised in the départements of Indre and Cher and adjacent defined districts of the Berry region.

Volailles du Charolais designates farm-reared poultry from a defined area of the Charolais region, produced from slow-growing stock raised in the open air or free-range, fed a high percentage of cereals, and slaughtered at a minimum age close to sexual maturity.

Volailles du Forez designates poultry carcases or cut pieces produced within a defined area centred on the département of the Loire and adjacent districts.

Volailles du Gers is a PGI covering poultry raised in the Département of Gers and adjacent districts.

Volailles du Languedoc designates poultry carcases with firm flesh and superior organoleptic qualities, slaughtered at an age close to sexual maturity and marketed fresh or frozen, whole or in sections.

Volailles du Lauragais designates poultry carcases and cut pieces produced in the départements of Aude and Haute-Garonne and adjacent districts.

Volailles du Maine designates poultry of superior quality reared in the open air on cereal-based feed within the basin of the River Maine and its tributaries, covering defined parts of the départements of Sarthe, Mayenne, Orne, Eure-et-Loir, Loir-et-Cher, Maine-et-Loire, and Indre-et-Loire.

Volailles du Velay designates poultry carcases produced in the Département of Haute-Loire and the adjacent districts of Viverols and Arlane.

Zampone Modena is a prepared and cooked meat product consisting of a seasoned mixture of pig meat, fat, and rind stuffed into the natural skin casing of a pig's foreleg, complete with the distal phalanges.