Guinea fowl

06 January 2014 Label Rouge traditional guinea fowl Label Rouge traditional guinea fowl have firm, darkish flesh that is reminiscent of game meat. They are reared either free-range or in a perchery to satisfy their need for freedom, which is one of their main characteristics. Origin Hardy breeds, selected for the quality of their meat and their slow growth. Farming methods Guinea fowl [...]Read More

Wat is dat, Label Rouge-pluimvee?

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Chicken

06 January 2014 Label Rouge traditional chicken Among the whole range of foodstuffs produced on farms, chicken was the first species to obtain the Label Rouge in 1965. Origin Hardy breeds, selected for the quality of their meat and their slow growth (golden or black feathers). Farming methods Label Rouge chickens are reared in small, well-lit poultryhouses (400 m² maximum per poultryhouse) in [...]Read More

A broad range of Label Rouge Poultry

06 January 2014 Label Rouge poultry offers a broad range of species selected for the quality of their meat and their slow growth. The different species vary in flavor but all carry the same guarantee. Label Rouge traditional chicken Label Rouge traditional guinea fowl Label Rouge traditional ducks Label Rouge traditional guinea fowl capons Label Rouge traditional capons Label Rouge traditional poulardes Label Rouge [...]Read More

A protected geographical origin

06 January 2014 Label Rouge was developed for poultry through a collective, regional approach involving a region’s entire production sector, from poultry farmers to processing plants. The production of Label Rouge traditional poultry is thus deeply rooted in the French regions. Map of the 34 Protected Geographic Origins To emphasize the importance of regional farming traditions, most Label Rouge poultry [...]Read More

Sharply regular inspections

06 January 2014 To make Label Rouge products 100% reliable, the entire production sector must meet all the criteria stipulated in the specifications. This in turn means that Label Rouge traditional poultry must be thoroughly inspected at all stages of its production via: Internal inspection by the company (self-inspection), ODG (Label Rouge organization) inspections on all the poultry farming premises/units and [...]Read More