Les épinettes comportent jusqu’à trois étages, avec une séparation de 10cm minimum entre deux étages. Vous pouvez en voir des photos ici. La densité des animaux est de 17 femelles ou 14 mâles par m2, soit 588 à 714 cm2 par volaille. Rappelons que 624 cm2 est la surface d’une feuille de format A4 et qu’un poulet de Bresse pèse environ 3kg. Signe probable d’un mal-être des volailles, “pour les chapons et les poulardes, l’épointage des ongles est obligatoire à la mise en épinette”.
No offense but I don't read blogs. People who don't fact check, editorialize worse then Fox news, and use rumor as fact or propaganda has been more then enough of a past waste of time.
Poulet de Bresse are reared to exacting standards by small farms in a small designated area around the city, protected under French and European law (Appellation d’origine contrôlée) since 1957 - the first livestock to be granted such protection. AOC status was granted based on the unique characteristics of flavour given by local soil and grain, as well as the dedication of the local farmer's association to protecting quality. For example, stocks are limited by the size of the farm - with a minimum allocation of ten square meters for each bird. Diet and slaughter times are also strictly controlled. Birds are required to spend their final days in an epinette, a building traditionally used for forced feeding with grain mash and milk.
The animal right question is legitimate, but is cultural. The level of fanatism is so high on both sides that correct information is impossible to get. We all think we know, we all regularly come to doubt because of contradictions we are confronted with. And contradictions will be contradicted again. It's a question of time.
Hence: we don't know unless we go and check ourselves. Illegally, of course... it's private property after all.
For the taste: I think chapon is really better. The other sorts... well, it only matters when the cook is really good. Which is rare.
I commend vegetarians, and would like to have the strength to be able to be one as well. However, when people get all teary eyed about animals living in cages for awhile, and still eat them, it means nothing to me.
I do not need to be vegetarian for posting those pictures. The larger pictures are from another blog (Which you won't read either ;-) ): Marc Lintanf, La passion du traiteur "J'ai souhaité avec la publication de ce blog, vous faire découvrir l'univers gourmand dans lequel j'évolue au quotidien. Et vous faire partager mes rencontres, découvertes et coups de coeur..."
Also the other blog post is rather well sourced (but you did not read it). Here is the main source. And has, for a vegeterian blog, a nice conclussion : "So if you want to eat real chicken (not the seitan) despite its environmental impact and you do not mind the finishing period, so I think the Bresse chicken is the ideal product to buy."
I'm pretty sure, given the choice, the chicken would choose the cage over the soup pot. Kind of like does it really matter if the cow is happy before you kill it for hamburger? You say it 'lived a better life' but what you really mean is 'tastes better'.
That main source is a mile long. Would you refer me to which text you want me to read? I don't mean you or anyone has to be vegetarian to post. I personally don't like industrial meats either. But, to get all touchy about different stages of how animals are kept to render the meat more tasty, is silliness if you eat meat at all.
Husbandry I don't know...slaughter methods, slaughtering animals in a way where their flesh is relaxed is the best method, so how have I disagreed with that?
Read: "6.3.1.2. Périodes de croissance et de finition" from "La période de finition dure au minimum 10 jours pour les poulets, trois semaines pour les poulardes et quatre semaines pour les chapons." on. So either your Chateau get conned or those were not real Poulet de Bresse. Also see 6.4.
Funnily, I never said anything negative nor positive about Poulet de Bresse and its production method, but you go all mad and bonkers about some pictures.
If you think that is bonkers, have a beer with me in 2 hours, and you will see bonkers...ps I will be away from my desk for the next 1.5 hours, so feel free to bash away.
'False advertising' perfectly illustrated on tonight's BBC programme on Eastern France cooking by Raymond Blanc. He visits a farm specialising in Poulet de Bresse - and they show you the free range chickens, lovely, bucolic, wonderful - the fact they are 'finished' in tiny cages in semi-darkness is very quickly and barely alluded to - NO PICTURES of course.