The Label Rouge production chain

The Label Rouge was created in 1965 on the initiative of poultry breeders seeking to develop a breeding chain respecting tradition and providing a guarantee of quality to the consumer.

This warranty is the only official logo attesting a quality level higher than current products of the same type: "The Label Rouge certifies that food or non-food and unprocessed agricultural products have specific characteristics establishing a higher quality level, due primarily to their particular production conditions and workmanship and conforming to specifications, which set them apart from other similar food and products normally sold. " (art. L.641-1 the Rural Code).

• Hardy breeds, selected for their slow growth and meat quality.
• Farmer style farming, outdoors or in freedom, in small groups, in large grassy and shaded areas.
• A diet consisting of 100% plants, based on cereals (70-75% minimum depending on species), supplemented by vegetable proteins (pea, soy ...).
• Much longer lasting breeding (about double that of standard poultry), which ensures firm and tasty flesh.
• Health safety with hygienic conditions systematically controlled at all stages of production.

• Hen house size: 400 m2
• Maximum Density in the henhouse: 11 birds per m2
• Outdoor area: 2 square meters per chicken minimum to apply the term "outdoor", unlimited space for "free range" appellation
• Superior organoleptic poultry qualities: guaranteed by regular sensory analysis

On each Label Rouge product, the sticker certifies the characteristics of the label. The label carries an individual identification number, a key element of traceability of Label Rouge poultry for the retrieval of the history of the animal, from birth to the store.