Key figures of the sector

06 January 2014 The poultry-farming sector In 2015, the Label Rouge poultry sector represented: 30 quality groups (QGs) scattered around various different regions of France, around 6000 poultry farms producing meat and eggs, around 250 companies (hatcheries, feed manufacturers, slaughterhouses and processing plants). Production of Label Rouge eggs There are 1.7 million Label Rouge hens in 2013 (about 75% of the national workforce). Production of [...]Read More

Where can I find Label Rouge poultry?

06 January 2014 Label Rouge traditional poultry is available from most french poultry suppliers that are directly in contact with the production sector. You can purchase Label Rouge traditional poultry from the following companies : Company Contacts Label Rouge poultry : PGI and brand sold ARRIVE SA www.maitrecoq.com VINCENT Jean-François B.P. 1 – Rue du Stade 85250 SAINT FULGENT – France Phone n° : 00 33 2 51 [...]Read More

The special flavor properties of Label Rouge eggs and poultry

06 January 2014 Label Rouge is the only official indicator certifying a superior level of quality (art. L.641-1 of the French Rural Code). To obtain the Label Rouge and maintain it, organoleptic tests are carried out regularly to demonstrate that Label rouge products are superior in terms of taste. These organoleptic tests are performed each year by accredited laboratories. There are [...]Read More

Nutritional value of Label Rouge traditional poultry

06 January 2014 Poultry is an important component in the human diet. Traditional poultry therefore plays a major role in a varied, balanced, healthy diet. Because of their specific breeds, their age, their feed rich in cereals and the way they are reared, the nutritional properties of Label Rouge poultry are different. They contain: more protein less water less lipids and therefore [...]Read More

Roast Label Rouge traditional capon with baked apples and potatoes

06 January 2014 Preparation time: 20 mn Cooking time: 2 h Ingredients for 8 people: 1 Label Rouge Traditional Capon, weight 3 kg 8 Cox’s orange pippin apples 200 g fresh or deep-frozen redcurrants 1 jar of redcurrant jelly 500 g of new potatoes 2 sprigs of thyme Olive oil Salt, freshly ground pepper Preparation : Tie up the capon and brush it with olive oil Place the capon in [...]Read More

Label Rouge country-style roast chicken and potatoes

06 January 2014 Preparation time: 15 mn Cooking time: 1 h 15 mn Ingredients: 1 Label Rouge traditional country chicken 1 lemon 1 onion 50 g butter 1kg baby new potatoes Preparation: Pre-heat the oven Th. 7 (210° C). For the lemon juice over the chicken and rub it into its skin. Place the lemon halves inside the carcass with the peeled onion cut into four. Brush [...]Read More