Chapon

Chapon refers to a young rooster that has been castrated before reaching sexual maturity. This surgical procedure, known as caponization, is performed to alter the bird's hormonal balance, leading to several changes in its flesh and behavior. Capons tend to grow larger and fatter than intact roosters, accumulating more subcutaneous fat, which contributes to a more tender and succulent meat. The lack of testosterone also prevents the development of a strong, gamey flavor often associated with adult roosters.

The practice of caponizing poultry has a long history, dating back to Roman times, and was particularly popular in European culinary traditions. Capons were often prized for their rich meat, which was considered a delicacy for special occasions and festive meals. While the practice declined in some regions with the rise of industrial poultry farming and the development of different breeds, it is still maintained by some producers, often as a niche or artisanal product. The process requires skilled intervention and is typically done at a young age, usually around 4 to 12 weeks old, depending on the breed and desired outcome. The resulting capon continues to grow and mature, but with the characteristics altered by the absence of male hormones.