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

Official recognition

06 January 2014 Through the French National Institute of Origin and Quality (Institut National de l’Origine et de la Qualité, INAO), the state awards the Label Rouge to a QG after its specifications have been carefully studied and approved. The Label Rouge recognition is never truly acquired for good, for it can be withdrawn at any time should a [...]Read More

A collective approach, based on a set of specifications

06 January 2014 Only a “Label Rouge organization” (ODG), comprised of all the partners with a stake in the product (hatcheries, poultry farmers, feed manufacturers, slaughterhouses), is authorized to apply for the Label Rouge. To obtain the Label Rouge, the ODG must set out specifications precisely defining the characteristics of the product, stating how it was produced and the [...]Read More