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Synalaf | Label Rouge Poultry

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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.


Hardy breeds selected for the quality of their meat and their slow growth (golden or black feathers).

Farming methods

Capons are reared in small flocks in small, well-lit poultryhouses in natural daylight (400 m² maximum). The maximum stocking rate allowed inside the poultryhouse is 6.25 capons per m².

As soon as their feathers are fully developed, they are let outside and allowed to freely roam on large grassy and/or shady areas (4 m² minimum per subject). They are surgically castrated before they are 9 weeks old by an experienced operator inspected by the certifying body.


At least 75% of their feed during the fattening period must comprise of cereals and cereal-based products. They are kept inside for the final two weeks of the fattening period and fed a diet containing at least 80% cereals, plus extra dairy supplements if necessary.


Label Rouge traditional capons are not slaughtered until they reach an age of at least 150 days.

Final product

Label Rouge traditional capons are class A fowl (European standard pertaining to external appearance) and they must therefore be perfect in terms of their presentation.
They can be presented partially eviscerated (with giblets), ready-to-cook, or cut up into portions. Their mean weight as ready-to cook fowl ranges from 2.5 kg to 3.5 kg.

Shelf life

Their shelf life is:

  • 15 days maximum after slaughter for whole capons
  • 13 days maximum after slaughter for capons cut into portions.