Whole fresh poulard

Whole fresh poulard, ready to cook. It is delivered eviscerated and vacuum-packed, and arrives chilled at your door.

We raise two batches of poulards: the autumn birds hatched in July and the Christmas birds in September. They come from France and are of the Label strain. From the day they arrive, at four weeks old, we raise them the traditional way, with the slow growth natural to their strain, in the heart of the Sierra de Grazalema among olive, almond and carob trees, holm oaks, Portuguese oaks, wild asparagus, mandrake and wild capers. So, for as long as the law allows, our birds roam freely, feeding on insects such as grasshoppers, crickets and ants, and on all kinds of fruit, especially olives from the trees and shrubs mentioned above, supplemented with 100% natural feed available on demand. Every month our contracted veterinary service visits the farm to check that husbandry and growth are on track, testing the water, the feed, the ammonia levels in the barns and the cleanliness of all the facilities.

Poulards reach their ideal weight at 90 days: the autumn batch for sale at the end of October, and the Christmas batch so you can enjoy a delicacy at your table with the family over the holidays.

A poulard is a young hen slaughtered before she lays her first egg, so that she fattens and grows without the stress that laying causes. This kind of bird is eaten once it reaches at least two and a half kilos, that is, at three months old.

Poulard meat is the most highly prized, because it is very juicy. The marbled fat does not spoil its tender texture. Although it is the fattiest meat, it has a mild, elegant flavour. As for cooking, it needs long, slow cooking at a low temperature, perfect for roasting or for the stockpot.

Raised free-range in the Sierra de Grazalema, slow-grown and naturally fed. Monthly veterinary visits and checks on water, feed and facilities.

Shipped chilled, on the delivery date you choose when you buy.
Fresh product: 17 days from slaughter, kept between 0 and 4 °C. Every bird arrives labelled with its weight, its batch and its use-by date.
You choose how it is prepared when you buy:
• With head and feet: partly eviscerated, without intestines, but keeping the rest of the giblets.
• Without head and feet: fully eviscerated.
Cook thoroughly (above 70 °C for 2 minutes throughout) before eating.

Roasted, stewed or stuffed. You will find our own recipes and those of guest cooks on the recipe blog.

Name: poulard (legal name: gallina (hen)). Fresh product.
Origin: Spain. Class A.
Presentation, chosen at purchase: with feet and head, partly eviscerated (without intestines, keeping the rest of the giblets); or without feet or head, fully eviscerated.
Composition: 100% poultry carcass.
Rearing: Campero Tradicional (traditional free-range) system (Annex II of RD 637/2021), in the foothills of the Sierra de Grazalema (Cádiz). Dry-plucked after slaughter.
Storage: refrigerated between 0 and 4 °C. 17 days from slaughter; the use-by date is on the label of each bird, together with its weight and batch.
Instructions for use: the whole product must be cooked thoroughly at over 70 °C for more than 2 minutes before eating.
Allergens: no allergens subject to mandatory declaration (Regulation 1169/2011).
Operator: Finca Loma Verde, S.L. · NIF B-10671626 · Carretera CA-9110 Algodonales – El Gastor, km 1,7 · 11680 Algodonales (Cádiz), España.
REGA no.: ES110050000404. Packer's health mark: ES 10.0023847/CA.