Bresse capon
The Bresse capon is in all its forms before the Holidays.
Plump and hearty, capon is one of the meats best suited to holiday tables.
The only poultry in the world to hold an AOP, a protected designation of origin awarded in 1957. The specifications imposed on its breeders are very strict.
From the Gauloise Blanche de Bresse breed, an old and rustic slow-growing breed, the Bresse poultry is a hunting and muscular poultry that lives in the open air in vast spaces. Its diet is healthy and natural, including 1/3 of food found in grassy pastures, with a finish with high quality dairy products and cereals which guarantees tender and melting flesh, but nevertheless firm, juicy and marbled. Her skin is thin and pearly.
Bresse poultry is known for the generosity of its meat, with long, wide fillets and plump drumsticks.
For the holidays, the most experienced breeders prepare Bresse pullets and capons with a rolled finish that raises the poultry to the rank of a work of art, improving their presentation and encouraging the infiltration of the tasty fat from the skin.
