Stuffed poached poulard
Boned poulard stuffed with meat, pistachios, pine nuts and truffle, poached and served with a red wine sauce....
Sustainable poultry farming · Sierra de Cádiz
Bring me a caponor a poulard!
Traditional free-range rearing of capons and poulards in the Sierra de Grazalema, naturally fed and dry-plucked. One of a kind. Limited production: available only in autumn and at Christmas. We deliver them fresh to your door.
Campaign open · production limited to 900 birds
- Free-range rearing
- Natural feed
- Dry plucking
- Delivered fresh to your door
- Label strain
- Sierra de Grazalema
How we raise them
01
Complete freedom
They roam freely across a hectare and a half of olive grove, protected by a perimeter fence.
02
Natural feed
Olives, capers, acorns and wild plants from the farm, with 100% natural feed on demand.
03
Individual dry plucking
The way it has always been done: no scalding, nothing artificial to alter the colour or the flavour.
04
Delivered fresh to your door
Chilled delivery to your home a few days ahead, so you can cook without rushing.
The shop
Discover our products
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On sale · Pre-order for Christmas -
Pre-order · Christmas -
Available all year round
Knowledgeand flavour
A capon is a castrated cockerel that fattens slowly and develops marbled, tender, juicy meat. The poulard is a young hen. Both are festive-table delicacies, traditional in northern Spain and in France.
We are the first farm in Andalusia dedicated to raising them, and we do it the old way: outdoors, unhurried, with an eye on the table that will receive them.
The year on the farm
Autumn and Christmas only
More than four months of slow growth to reach the right weight. There are no shortcuts, which is why there are no birds all year round.
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March
Hatched in France
Label-strain chicks, arriving from France at four weeks old.
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April
Caponised by hand
At six weeks of age, by our own trained staff.
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May — Sept.
Roaming the olive grove
Among olive, almond, carob, holm oak and Portuguese oak trees.
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Autumn
Poulards
From two and a half kilos. Juicy meat, mild and elegant in flavour.
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Christmas
Capons
Around four and a half kilos. Tender, dense, juicy meat, with more marbling.
Strain
Label
Chicks brought from France at four weeks old.
Label · high-quality strain
A natural paradise in the Sierra
Between Algodonales and El Gastor, in the heart of the Sierra de Grazalema. Olive, almond, carob, holm oak and Portuguese oak trees: the countryside where they are raised and where they feed.
- of farmland
- 4.7 ha
- of olive grove to roam
- 1.3 ha
- birds per campaign
- 1,000
Questions around the table
What is a capon?
A cockerel castrated young and raised slowly, for more than four months. Early castration completely changes how it fattens: the fat marbles the muscle instead of building up around it. The result is dense, juicy meat that has nothing to do with a chicken's.
And a poulard?
A young hen raised free-range, with fine, tender meat.
What is the Label strain?
A strain known for the quality of its meat, how well it takes to the open air and its calm temperament. Our birds come from French farms of the Label strain.
How does the order arrive?
Fresh, in refrigerated transport, on the delivery date you choose when you buy. The bird comes whole, and you choose how it is prepared: with head and feet, partly eviscerated (without intestines, keeping the rest of the giblets), or without head and feet, fully eviscerated.
Recipes
Cooked slowly, just for you
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Roast stuffed poulard
Roast poulard stuffed with figs, raisins and Iberian jowl, rubbed with garlic, parsley and lemon butter and finished...
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A stuffed capon for Christmas
Roast stuffed capon for Christmas, with longaniza sausage, chestnuts, apple and raisins, roasted with potatoes and shallots. A...
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Stewed poulard
Poulard slow-stewed with carrot, sweet onion, dried apricots, pine nuts and port. A hearty stew for 4 with...
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Roast poulard with brandy
Oven-roast poulard with brandy injected into the breast, white wine, garlic and black pepper. An easy recipe for...
They have written about us
What the press has said about the farm
Modesto Barragán y María Hernández, Andalucía Directo (opens in a new window) Today we visit for the first time the only farm in Andalusia raising 'pata negra' hens and cockerels, in Algodonales, Cadiz -- capons and poulardes, to be precise. Watch from 1h 36min.
Tierra y Mar, Canal Sur (opens in a new window) In Cadiz we visit the first farm in Andalusia devoted to raising capons and poulardes, birds highly prized in Christmas cooking.
Elisa Armario, Diario de Cádiz (opens in a new window) They began raising free-range capons a decade ago for their own table.
Traceability and certifications
- Certified organic farm
- ES-ECO-028-AN.724-0031210.2025.001 · the olive grove the birds range on, not the poultry operation
- Livestock holding (REGA)
- ES110050000404 · Traditional free-range
- Health registry · distribution
- RGSEAA 10.028913/CA
- Live animal transport
- ES110050000404
- Cádiz companies register
- CA-61419 · NIF B10671626
- Strain
- Label (France)