🇫🇷Protected designations of France

Abondance is a pressed, semi-cooked cheese made from raw whole cow's milk, produced within a defined area of Haute-Savoie.

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.

Ail blanc de Lomagne is a white garlic grown across 200 communes in the Gers and Tarn-et-Garonne departments of south-west France.

Smoked garlic braids produced in a defined zone spanning parts of the Nord and Pas-de-Calais departments of France.

Pink garlic grown on clay-limestone soils in and around Lautrec in the department of Tarn, France.

Ail violet de Cadours is a dried garlic produced exclusively from the Germidour and Valdour varieties in a defined area spanning Haute-Garonne, Gers and Tarn-et-Garonne.

Asperge des Sables des Landes is a PGI-protected fresh asparagus, registered under file number PGI-FR-0272 and granted EU protection on 23 February 2005 (eAmbrosia: EUGI00000013617).

Asperges du Blayais is a PGI covering white and violet fresh asparagus grown and harvested in a defined area of the Blayais, Gironde and adjacent Charente-Maritime communes.

Banon is a soft cheese made from raw, whole goat's milk, produced by rapid curdling with rennet.

Beaufort is a hard, cooked, pressed cow's milk cheese produced exclusively in a defined high-mountain zone of the Savoie department.

Bergamotes de Nancy are hard confectionery pieces made from cooked sugar flavoured with natural bergamot essence, produced within the Lorraine region of France.

Butter produced in the Charentes and Poitou region of western France, registered as a PDO under three protected names.

Beurre de Bresse is a sweet-cream butter made in a churn from matured cream produced within the Bresse geographical area.

Bleu d'Auvergne is an unpressed, uncooked, fermented, and salted cow's milk blue cheese produced within a defined area spanning parts of Auvergne and adjacent departments.

A French PDO cheese made solely from raw, unprocessed cow's milk, produced within a defined area of the Haut-Jura plateau spanning the departements of Ain and Jura.

Bleu des Causses is an unpressed, uncooked, fermented and salted blue-veined cheese made exclusively from renneted, non-skimmed cow's milk, produced within a defined area centred on the department of Aveyron and extending into parts of Lot, Lozère, Gard and Hérault.

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.

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

Brioche vendéenne is a braided, golden-topped brioche, always marketed fresh, whole or sliced, with a minimum weight of 300 grams.

Brocciu is a fresh or ripened whey cheese produced exclusively in Corsica from the whey of goat's and/or ewe's milk, supplemented with whole fresh ewe's and/or goat's milk.

Camembert de Normandie is a soft, raw-milk cheese of flat cylindrical form produced within a defined area of Normandy.

Canard à foie gras du Sud-Ouest is a PGI covering male Muscovy and male Mulard ducks reared free-range and force-fed in a defined area of south-western France encompassing Chalosse, Gascogne, Gers, Landes, Périgord and Quercy.

Chabichou du Poitou is an unpressed soft cheese made from whole goat's milk, produced within a defined area of the Poitou region.

Chaource is a soft, surface-mould cheese made exclusively from full-cream cow's milk, produced within a delimited area on the border of the Aube and Yonne departments in the naturally damp region of Champagne.

A raw, full-fat goat's milk cheese made in the Charolles region of Burgundy, shaped as a vertical cylinder, slightly convex, with a cream-coloured paste covered principally by geotrichum mould.

Chasselas de Moissac is a fresh or long-life table grape produced exclusively from the chasselas B variety within a defined area of 76 municipalities in Tarn-et-Garonne and Lot.

Châtaigne d'Ardèche is a PDO covering fresh unpeeled chestnuts, peeled whole dry chestnuts, and chestnut flour produced from ancient local varieties of Castanea sativa Miller adapted to the Ardèche region.

Chevrotin is a French PDO cheese made exclusively from raw whole goat's milk, produced on farms in the Alpine massifs of Savoie and Haute-Savoie.

Coco de Paimpol is a dwarf seed bean of the Phaseolus vulgaris L. species, harvested at the semi-dry stage and sold in its pod as a fresh product.

Comté is a pressed, cooked cow's milk cheese produced in the Jura Massif from raw whole milk supplied exclusively by Montbéliarde or Simmental française cows, or crosses of the two breeds.

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.

Crème d'Isigny and Crème fraîche d'Isigny are protected designations covering fresh or matured pasteurised cream produced within a defined area of the Baie des Veys in Normandy, France.

Crème de Bresse is a French PDO cream produced in the Bresse region across communes of Ain, Saône-et-Loire, and Jura.

A small flat-cylindrical raw goat's milk cheese produced in a defined area centred on the Pays-Fort sancerrois region of Cher, with parts of Loiret and Nièvre.

A hard pressed cheese made from raw cow's milk, produced in a defined area of the Savoie departments of France.

Époisses is a soft, washed-rind cow's milk cheese produced in a defined area of the Burgundy departments of Côte d'Or, Yonne, and Haute-Marne.

Farine de blé noir de Bretagne is a buckwheat flour ground from seeds of Fagopyrum esculentum cultivated within historic Brittany.

Farine de châtaigne corse / Farina castagnina corsa is a chestnut flour produced in Corsica from named local varieties of Castanea sativa Mill., ground to a defined granulometry, creamy white to reddish-brown in colour, with a humidity level not exceeding 10%.

Farine de Petit Épeautre de Haute Provence is flour milled from Triticum monococcum grown within a delimited zone of 235 municipalities across four départements of south-east France, all at altitudes above 400 metres.

Fourme d'Ambert is an unpressed, uncooked, blue-veined cow's milk cheese produced in a defined area centred on the Forez mountains across the departments of Puy-de-Dôme, Loire, and parts of Cantal.

Fourme de Montbrison is an unpressed, uncooked blue-veined cow's milk cheese produced within a defined area of the Forez mountains across 33 communes in the Loire and Puy-de-Dôme departments.

Fraise du Périgord is a PGI-protected fresh strawberry produced in the Périgord region of France, registered under file number PGI-FR-0133 and granted EU protection on 26 April 2003.

Gruyère is a hard, cooked, pressed cheese made from raw cow's milk, produced in a defined zone of eastern France.

Haricot tarbais is a white bean of the species Phaseolus vulgaris, grown as a pole bean and sold fresh in the pod, dried, or deep-frozen.

An extra virgin olive oil produced within a defined zone of southwest lower Provence, France.

Huile d'olive de Corse / Huile d'olive de Corse — Oliu di Corsica is a PDO extra virgin olive oil produced across the defined territory of Corsica from a set of named local and historically established varieties, principally Sabine.

Huile d'olive de Haute-Provence is a French extra virgin olive oil produced in a defined area of Haute-Provence, dominated by the aglandau variety at 80 to 100 percent of the blend.

Extra virgin olive oil produced within a delimited zone of the Vallée des Baux, in the Bouches-du-Rhône department of France.

Huile d'olive de Nice is a 'ripe fruity' olive oil produced in the Department of Alpes-Maritimes, France, from orchards in which at least 95 % of the trees are of the Cailletier variety.

Huile d'olive de Nîmes is a French extra virgin olive oil produced in a defined area of Gard and the eastern part of Hérault.

Huile d'olive de Nyons is a French extra virgin olive oil produced from at least 95 % Tanche variety olives grown and pressed within a defined area of the Drôme and Vaucluse departments.

Huile d'olive de Provence is a virgin or extra-virgin olive oil produced exclusively by mechanical means within a delimited area of Provence.

Oysters matured or bred in the tidal oyster beds of the Bassin de Marennes Oléron, classified by filling power index into fines de claires, spéciales de claires, and spéciales pousse en claire grades.

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.

Laguiole is a pressed, uncooked cow's milk cheese produced on the Aubrac plateau across parts of Aveyron, Cantal, and Lozère.

Langres is a soft, interior-ripened cow's milk cheese produced on the Langres plateau and the pastures of Bassigny, in Haute-Marne, Côte-d'Or, and Vosges.

Lentilles vertes du Berry are green lentils grown across 49 municipalities in the Berry region of the Indre and Cher departments.

Livarot is a cylindrical, washed-rind cow's milk cheese produced within a defined area of the Pays d'Auge in Normandy.

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.

Lucques du Languedoc is a whole green table olive produced exclusively from the Lucques variety in a defined area of western Aude and eastern Hérault.

Mâche nantaise is a fresh lamb's lettuce (Valerianella olitoria) registered as a PGI under file number PGI-FR-0072, with EU protection dating from 12 December 1998 (eAmbrosia: EUGI00000013288).

Maroilles/Marolles is a soft-paste, washed-rind cow's milk cheese produced in the Thiérache region across the departments of Nord and Aisne, France.

Melon de Guadeloupe is a fresh yellow Charentais melon produced in open, uncovered fields on the islands of Grande-Terre and Marie-Galante in Guadeloupe, France.

Melon du Quercy is a fresh Charentais-type melon produced within a defined area spanning communes in the departments of Lot, Lot-et-Garonne, and Tarn-et-Garonne, France.

Miel d'Alsace is honey produced from hives installed in Alsace, France, covering six distinct types: silver fir, chestnut, acacia, lime, forest, and multi-flower.

Miel de Corse – Mele di Corsica is honey produced in Corsica by bees of the Corsican ecotype Apis mellifera mellifera L. from plant associations growing spontaneously and naturally on the island.

Honeydew honey collected by bees from Vosges fir trees within a defined mountain area spanning five French departments.

Honey produced by bees from the nectar of flowers in the Cévennes region of France, registered as a PGI.

Mirabelles de Lorraine is a PGI covering fresh and deep-frozen mirabelle plums grown exclusively in the Meuse, Meurthe-et-Moselle, Moselle and Vosges départements of Lorraine, France.

Mogette de Vendée is a white bean of the species Phaseolus vulgaris, ingot type, grown within a defined area of the Vendée department of France.

Morbier is a raw cow's milk cheese with an uncooked pressed paste, produced in the Jura mountain arc of eastern France.

Live farmed bouchot mussels from the foreshore of the Baie du Mont-Saint-Michel, composed primarily of Mytilus edulis, with less than 5 % Mytilus galloprovincialis or galloprovincialis-edulis hybrids.

Neufchâtel is a soft cow's-milk cheese with a white surface mould, made in the Pays de Bray across part of Seine-Maritime and Oise.

Noix de Grenoble is a PDO-protected walnut produced in shell from the Franquette, Parisienne, and Mayette varieties, grown and packaged within a defined area spanning parts of Isère, Drôme, and Savoie.

Noix du Périgord is a PDO covering fresh walnuts, dry walnuts, and walnut kernels produced across 612 municipalities in six French departments.

Oignon de Roscoff is a long-keeping pink onion grown in the Roscoff region of Finistère, Brittany.

A storage onion cultivated on terraces in 32 municipalities of the Gard department, Oignon doux des Cévennes carries PDO protection registered under file number PDO-FR-0314.

Olives noires de la Vallée des Baux-de-Provence are black table olives produced exclusively from the Grossane variety within a delimited area of the Bouches-du-Rhône department.

Olives noires de Nyons is a PDO-protected black table olive produced exclusively from the Tanche variety, grown and processed within a defined zone spanning communes in the departments of Drôme and Vaucluse.

Ossau-Iraty is a salted, matured, uncooked and slightly pressed cylindrical ewe's milk cheese produced within a defined area of the Pyrénées-Atlantiques and part of Hautes-Pyrénées.

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.

Pélardon is a soft goat's cheese produced from whole, raw, non-standardised goats' milk by a process of mainly lactic slow coagulation and natural draining.

Petit Épeautre de Haute Provence is hulled einkorn wheat, Triticum monococcum, grown and husked within a defined zone of 235 municipalities across four départements in southeast France at altitudes above 400 metres.

Picodon is a soft, unpressed goat's milk cheese produced in the departments of Ardèche, Drôme, and parts of Gard and Vaucluse.

Piment d'Espelette / Piment d'Espelette-Ezpeletako Biperra is a PDO covering chilli peppers of the Capsicum annuum species grown across ten municipalities in the Pays Basque, France, and sold as fresh whole peppers, peppers in strings, or ground powder.

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

Poires de Savoie is a Protected Geographical Indication (PGI) for fresh pears produced in the Savoie region of France, registered under file number PGI-FR-0196.

Pomme de terre de l'île de Ré is a fresh early potato produced on the île de Ré, Charente-Maritime, France, registered as a PDO under file number PDO-FR-0065 (EU protection granted 11 August 1999).

Pomme du Limousin is a fresh apple registered as a PDO under file number PDO-FR-0442, with EU protection dating from 26 August 2006 (eAmbrosia: EUGI00000013678).

Pommes des Alpes de Haute Durance is a PGI registered under file number PGI-FR-0498, granted EU protection on 29 September 2005 (eAmbrosia identifier EUGI00000013672).

Pommes et Poires de Savoie is a PGI registered in France (file PGI-FR-0196, eAmbrosia EUGI00000013212, protection granted 21 June 1996) covering fresh apples and pears grown in the Savoie orchard area.

Pont-l'Évêque is a cow's milk cheese with a soft paste and a square or rectangular shape, produced within a defined area of Normandy.

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.

Pouligny-Saint-Pierre is a soft, slightly salty French goat's milk cheese made exclusively from raw whole milk and shaped as the frustum of a narrow pyramid with a square base.

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.

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.

Pruneaux d'Agen are dried prunes produced from cultivars of the Prune d'Ente variety, harvested at optimal ripeness, and obtained without adding sweeteners.

Reblochon and Reblochon de Savoie are PDO-protected cheeses made from whole raw cow's milk, pressed and uncooked, produced across approximately 200 communes in the départements of Savoie and Haute-Savoie.

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.

Riz de Camargue is rice grown, harvested, dried, and stored within a defined area of the Rhône delta in southern France.

Rocamadour is a soft goat's-milk cheese produced within a defined area centred on the Lot department of Quercy, France.

Roquefort is a blue cheese made from raw sheep's milk, ripened and aged exclusively in the natural caves of Roquefort-sur-Soulzon within the Combalou mountain scree in Aveyron.

Saint-Marcellin is a small cylindrical soft-paste cow's milk cheese produced in the Bas-Dauphiné, covering Isère and parts of Drôme and Savoie.

Saint-Nectaire is a pressed, uncooked, semi-hard cow's-milk cheese produced exclusively within defined communes of the Puy-de-Dôme and Cantal departments.

Sainte-Maure de Touraine is an uncooked soft whole goat's milk cheese produced in the shape of an elongated log segment.

Salers is a farm-produced, uncooked cheese made exclusively from whole raw cow's milk in the Cantal département and 41 communes in neighbouring départements.

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.

Two marine salts harvested by natural evaporation of seawater in the Camargue, France, crystallising under sunlight and wind.

Sel de Guérande and Fleur de sel de Guérande are hand-harvested, unrefined, unwashed, additive-free sea salts produced exclusively in the salt marshes of the Guérande peninsula.

Selles-sur-Cher is a French PDO cheese made exclusively from raw, whole goat's milk of the Alpine or Saanen breed, or a cross of the two, produced within a defined area spanning cantons of Loir-et-Cher, Cher, and Indre.

Soumaintrain is a soft, washed-rind cow's-milk cheese of predominantly lactic character, produced in a defined geographical area in northern Burgundy.

Tome des Bauges is a pressed, uncooked cheese made from raw cow's milk, produced and matured within the Massif des Bauges across designated municipalities in Savoie and Haute-Savoie.

Tomme de Savoie is a pressed, uncooked cheese made from raw or thermised cow's milk, produced within the departments of Savoie and Haute-Savoie and specified municipalities in Ain and Isère.

Valençay is a soft-paste goat's milk cheese made from raw whole milk, formed into a truncated pyramid with a square base and a rind ranging from light grey to bluish grey, produced by the addition of vegetable carbon.

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.