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What is Label Rouge poultry?

Label Rouge is a production method based on an approved specification that is respectful of animal welfare and protects the environment.

Since 1960, Label Rouge poultry has been reared using traditional, free-range production methods based on an official Label Rouge specification approved by the French public authorities.

These special production methods ensure the poultry's welfare and protect the environment whilst producing poultry meat with superior organoleptic properties that only Label Rouge can guarantee.

The broad range of Label Rouge poultry

Label Rouge poultry offers a broad range of species selected for the quality of their meat and their slow growth. The different species vary in flavor but all carry the same guarantee.

 

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 poultry houses (400 m² maximum per poultry house) in natural daylight. Chicken farms are allowed a maximum of four poultry houses.

The maximum stocking rate inside the poultry house must not exceed 11 chickens per m².

As soon as their feathers are fully developed, the fowl are let outside and allowed to roam free on large grassy and/or shady areas comprising:

  • At least 2 m² per subject for “free-range” traditional chicken (around 1 hectare per poultry house),
  • Unlimited range for traditional chicken reared “in total freedom”.

Feed

Their feed must contain at least 80% cereals and cereal products during the fattening period.

Age

Label Rouge traditional chickens are not slaughtered until they reach an age ranging between 81 and 110 days, according to the Label Rouge (this is at least twice as old as a standard chicken).

Final Product

Label Rouge chickens are Class A fowl (European standard pertaining to external appearance) and must therefore be perfect in terms of their presentation.

They can be presented as:

  • partially eviscerated (with giblets), i.e. with part of the gut removed
  • ready-to-cook: their mean weight range is between 1.2 kg and 1.7 kg
  • cut into portions as: escalopes, breasts, filets, legs, thighs, drumstick, chicken halves, pre-cut whole chicken
  • marinated and seasoned
  • roasted.

Shelf life

Their shelf life is:

  • 10 days maximum after slaughter for unprocessed whole chickens or chicken portions packaged with shrink film
  • 14 days maximum after slaughter for whole chickens or chicken portions vacuum packed or presented in modified atmosphere packaging (or gas-filled packs)
  • 12 months after slaughter for whole chickens or chicken portions packed and frozen at -18° Celsius.