Division 4.2 Description

Poultry carcases or cuts of superior quality, with tasty meat, tender but of firm consistency, with no excess fat (Poulet Blanc Fermier de Loué [Loué farm-reared white chicken], Dinde Fermière de Loué [Loué farm-reared turkey], Dinde (bronzée) Fermière de Loué [Loué farm-reared (bronze) turkey], Pintade Fermière de Loué [Loué farm-reared guinea-fowl], Canard de Barbarie Fermier de Loué and Canette de Barbarie Fermière de Loué [Loué farm-reared Muscovy duck and Loué farm-reared Muscovy duckling], Poulet Noir Fermier de Loué [Loué farm-reared black chicken], Poulet Jaune Fermier de Loué [Loué farm-reared yellow chicken], Oie Fermière de Loué [Loué farm-reared goose], Chapon Fermier de Loué [Loué farm-reared capon], Poule Fermière de Loué [Loué farm-reared hen], Poularde Fermière de Loué [Loué farm-reared poulard], Poulet Blanc Fermier [farm-reared white chicken], Chapon de Pintade Fermier de Loué [Loué farm-reared guinea-fowl capon]).

Poultry marketed without giblets, whole or in cuts, fresh or frozen.