Volailles du Béarn

Volailles du Béarn is poultry of excellent organoleptic qualities with fine, firm flesh, produced in the French region of Pyrénées Atlantique and neighbouring districts. The animals include chickens, capons, poulards, guinea fowls and turkeys, slaughtered at an age that is close to their sexual maturity.

They are raised in small buildings and feed on a diet that consists of at least 50% maize. Poultry breeding has been prominent in the region since the 8th century when King Henry IV helped farmers to develop the production of poultry. Gastronomy in the region is heavily based on poultry dishes today, just as it was in the past.

Capon meat is especially praised for its tenderness and juiciness while the guinea fowl meat is darker and very compact in texture. Béarn poultry is best enjoyed roasted or oven-baked, with potatoes, vegetables and creamy sauces.