Label Rouge Poultry
08 January 2014 Choosing Label Rouge traditional poultry is good for me and good for the environment Label Rouge products guarantee that the poultry and eggs you purchase are superior to standard products because they are produced using traditional, free-range farming methods that ensure the poultry’s welfare and protect the environment.
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 [...]
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 [...]
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 [...]
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 [...]
06 January 2014