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 [...]
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