How does one recognize a Label Rouge egg?

06 January 2014 Since January 1, 2004, eggs must be marked on their shells as well as on their packaging, in order to optimize the tracking system and improve consumer information. The farming method must be clearly indicated on the box and a code must appear on the eggs: 0: organic production 1 : free range/Label Rouge free range eggs 2 : [...]Read More

What are Label Rouge eggs?

06 January 2014 Label Rouge eggs are laid by hens that, like Label Rouge poultry, have been reared outdoors using traditional farming methods The Label Rouge tag has been used for eggs since 1998. Label Rouge eggs must be produced according to official Label Rouge specifications approved by the French authorities. Today, there are 14 specifications that have been [...]Read More

Geese

06 January 2014 Label Rouge traditional geese A Label Rouge traditional roasting goose is a dish that is traditionally eaten during the end of year festivities in some regions of Europe. Origin Hardy breeds selected for the quality of their meat and their slow growth. Roasting geese have white feathers. Farming methods Geese are reared in little flocks in small, well-lit poultryhouses in [...]Read More

Christmas turkey

06 January 2014 Label Rouge traditional Christmas turkey Label Rouge traditional Christmas turkey is highly valued for its tender, unctuous flesh that is obtained only by using exceptionally long, traditional outdoor breeding methods. When roasted and stuffed, a traditional turkey serves 8 guests. Origin Hardy breeds, with black or bronze feathers, selected for the quality of their meat and their slow [...]Read More

Turkey cuts

06 January 2014 Label Rouge turkey cuts Label Rouge turkeys are reared outdoors and offer the consumer a superior level of quality, especially for cut products. Origin Hardy breeds, with bronze colored feathers, selected for the quality of their meat and their slow growth. Farming methods Turkeys are raised in little flocks in small, well-lit poultryhouses in natural daylight (400 m² maximum). The maximum [...]Read More

Guinea fowl capons

06 January 2014 Label Rouge traditional guinea fowl capons Once served at festive meals, guinea fowl capons have disappeared in recent times. The Label Rouge poultry farmers reintroduced them a few years ago for the end of the year festivities. Since then, the most refined gourmets have unanimously lauded their merits. Their most striking features are their marbled flesh [...]Read More