Project Description

– Weight : 3kg to 3,5Kg
– Available : Eviscerated rolled only
– Slaughtered at around 6 months
– UBD : 21 days

The ‘’rolled’’ process involves wrapping and strongly sewing the poultry in a cotton or linen towel.
Exclusively done in December on just a few birds, this process shaped the chicken oblong and smooth like butter.

The best specialist breeders competeduring ‘’Les Glorieuses de Bresse’’ which is a ‘’show-contest’’ during which awarded poultry reach high prices.
This wrapping process has been formerly created to facilitate transport and chicken’s preservation.

The tight wrap also helps the fat to penetrate the flesh for a better marbling.
This fat containsthe best juices.

As every fine meat, 10 to 12 days maturation is highly recommanded.