The flavourful meat of a Bresse chicken is produced from a geographically defined area called a terroir. This area is determined by the registered designation of origin (AOC – Appellation d’Origine Contrôlée). This land of hedged farmland (bocage) spreads over three regions – Rhône-Alpes, Burgundy and Franche-Comté. The grass is lush, abundant and rich in earthworms, insects, and vegetable and animal proteins. This constitutes a third of a Bresse Poultry’s diet.
Additionally, Bresse Poultry eat locally produced corn and wheat. Most often, the breeders grow this food themselves. Lastly, Bresse Poultry drink milk.
From Bourg-en-Bresse to Louhans, in Bresse villages, the white feathers and red crest of Bresse Poultry can be seen in green meadows, enjoying the wide-open natural spaces provided for them. Bresse Poultry are sporty, free to move from dawn till dusk and go to their henhouse when the sun sets.
The land of this terroir has been preserved for centuries. Every day, passionate breeders do their utmost to please the palate of all people, young and old…