Traditional animal husbandry methods make a great deal of difference
In terms of…
Label Rouge traditional poultry are free-range birds raised in the open air and allowed to roam free all day long. Do you know the difference between birds that are reared in the open air and those that are reared in total freedom? Birds raised in the open air are reared in outdoor pens in which they must have at least 2 m² of ground space per bird, whereas if they are allowed to run free, they can roam anywhere because there are no fences.
protecting the environment:
Label Rouge farmers use sustainable farming methods, and practice the tradition of local breeding firmly rooted in the French regions.
Label Rouge traditional poultry tastes better than standard poultry. Flavor experts and consumer panels check its superior organoleptic properties every year in blind taste testing sessions. All Label Rouge poultry products are guaranteed by the official logo.
This is a complete change in comparison to industrial poultry farming: judge for yourself !
|Production method||Standard chicken||Label Rouge traditional chicken|
|Breed||Fast growing||Slow-growing hardy breeds|
|Slaughtering age||35 à 40 days||81 days minimum|
|Breeding method||Barn/battery raised||Free-range or total freedom|
|Size of poultryhouse||No standard (up to 2,000 m²)||400 m² maximum|
|Stocking rate in the poultryhouse||20 to 25 chickens per m²||11 chickens per m² maximum|
|Free-range area||-||- 2 m² per fowl for the ” free-range ” appellation
- unlimited space for the “total freedom” appellation
|Feed||No standard||100% plants, minerals and vitamins, at least 75% are cereals|
|To guarantee superior quality poultry||-||Regular inspections with organoleptic analysis|
|Third party inspections||-||Approved certifying body|
The five main principles on which Label Rouge traditional poultry is based are :