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Since 1957, Bresse poultry has had an AOC (Appellation d'Origine Contrôlée) and since 1996 the AOP (Appellation d'Origine Protégée). The Gauloise blanche de Bresse, characterized by its blue legs, its white plumage and its red crest, is raised in the green meadows of Bresse where it develops a firm and marbled flesh, and a very fine and pearly skin. Recognized in all the European capitals for its taste of the soil which revives the papillae, it pleases as much the amateurs as the finest gastronomes.

A tasty black pearl, the Bresse turkey has been an AOC since 1976 and the only one with a PDO since 1996. Raised on grain and milk in the purest Bresse tradition, the Bresse turkey develops a white meat with a savory taste. On the shelves, you will find it shredded or ready-to-cook, and its weight will be at least 3 kg. Three specific marks identify its origin: a ring on the left leg with the name and the address of the breeder; a seal and a black seal "Dinde de Bresse" on the bust; a specific label "Dinde de Bresse".