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

Poulardes

06 January 2014 A pullet is a young hen that has never laid an egg. Pullets are highly valued for the end of year festivities and Label Rouge pullets are faithfully reared according to tradition. The tender and tasteful flesh is perfect for the most refined dishes. Origin Hardy breeds selected for the quality of their meat and their slow [...]Read More

Capons

06 January 2014 Label Rouge traditional capons Capons are exceptionally festive products. Sought after for their tender flesh and incomparable flavor, Label Rouge traditional capons are male chickens that have been castrated according to the traditional method and reared with great care for at least five months. Origin Hardy breeds selected for the quality of their meat and their slow growth [...]Read More

Quail

06 January 2014 Label Rouge traditional quail Label Rouge traditional quail are small hardy birds that are original products traditionally served at parties and celebratory events and used in many regional gourmet dishes. Thanks how they are reared in percheries, consumers can appreciate their delicate flavor all year round. Origin Breeds are selected for the quality of their meat. They have [...]Read More

Duck

06 January 2014 Label Rouge traditional ducks Label Rouge ducks and ducklings (female) are raised in the traditional duck-rearing regions. Ducklings are usually eaten whole, whereas ducks are usually presented in cut portions because of their weight. Origin Hardy breeds, selected for the quality of their meat. There are two types of roasting ducks: Muscovy ducks and Peking ducks. According to [...]Read More