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.
Hardy breeds, with black or bronze feathers, selected for the quality of their meat and their slow growth.
Turkeys are reared in little flocks in small, well-lit poultryhouses in natural daylight (400 to 500 m² maximum).
The maximum stocking rate allowed inside the poultryhouse is 6.25 turkeys per m².
They are allowed to roam free in the open air on grassy and/or shaded areas (6 m² minimum per turkey).
At least 75% of their feed during the fattening period must contain cereals and cereal-based products.
Label Rouge traditional turkeys are not slaughtered until they reach the age of at least 140 days, i.e., twice as old as a standard turkey.
Label Rouge traditional turkeys 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) or ready-to-cook.
Their mean weight as ready-to-cook fowl ranges from 2.5 to 35 kg.
Their shelf life is 15 days maximum after slaughter.