Poultry and local produce
Poultry
Bresse, Landes or Challans: these poultry have a taste for freedom. Boucherie Formia has chosen excellence for you.
Bresse's elite breeds owe their flavorful, moist meat and delicate aroma to the richness of their diet. The only free-range poultry in the world to hold an AOC, it is raised in the open air for almost 3 months. This allows it to feed on natural elements, and to receive dietary supplements based on wheat, corn and even milk powder, giving its meat all the creaminess it's known for. Hand-plucked by our butchers, your Bresse poultry is ready to be enjoyed!
Further west, Boucherie Formia has selected another equally melt-in-the-mouth poultry from the heart of the Landes region. Raised among the pines, it is fed exclusively on vegetable matter.
Likewise, Challans poultry, which is raised for longer than conventional poultry, has the taste of the fields.
Duck also takes pride of place, with fresh or smoked duck breast. For those who want to make their own foie gras using quality raw materials, Boucherie Formia also offers fresh foies gras.
Festive poultry
Poultry is just as festive at Formia: AOC rolled capons and poulards, AOC turkeys, geese and guinea fowl capons are sure to be a must for your festive meals. The know-how required to raise and prepare these products makes them exceptional. In our stores, you'll find hand-rolled, boneless capons and quails in crapaudine.
Festive poultry
Bresse rolled capon
Piece weighing about 4.00 kg Ungutted.
Protected Designation of Origin guaranteed by the law of August 1, 1957.
The male Bresse capon, which has never undergone sexual development following castration at 3 months, must :
- be at least 8 months old.
- be fattened for 4 weeks in spruce barns.
- be chaponné (castrated) according to ancestral tradition.
- be fed exclusively on cereals from the appellation area, as well as milk and milk by-products.
- live in total freedom, gleaning little delicacies (worms, molluscs, insects, etc.).
The succulence of the CHAPON de BRESSE's soft, marbled flesh bears witness to the care lavished on its diet.
The CHAPON, by nature a little fatty, weighs at least 3 kg tapered. The majesty of this animal is characterized by the absence of a crest and its "rolled" presentation in immaculate finery.
Game
Boucherie Formia offers wild game, both feathered and furred, from private hunts in the forests of Sologne and the Château de Rambouillet.
Available from September to January, this is a seasonal meat par excellence. In autumn, we select partridges, pheasant hens, mallards, pheasants, wild rabbits, hares, deer, wild boar...
These are among the most delicate dishes to cook, and our butchers prepare them to order. We offer ready-to-cook daube and can advise you on cooking methods, seasoning and possible accompaniments for these refined game dishes.
Discover Rougié
ROUGIÉ, TOTAL MASTERY OF THE FRENCH PRODUCTION CHAIN
The excellence of our breeding begins with the impeccable traceability of our ducks. All our products come from animals born, raised and prepared in France, in one of our two breeding basins in Brittany and Pays-de-Loire, or in the South-West. From the egg to the finished product, we guarantee a 100% French poultry supply chain, totally mastered, at the service of taste.
ROUGIÉ, OVER 140 YEARS OF KNOW-HOW.
Rougié has its own rearing, force-feeding, slaughtering and preparation workshops, based on 140 years of know-how. This gives us total control over production conditions, from start to finish.