The Label Rouge was created in response to the development of mainstream poultry production in France. This development gave poultry meat the image of being cheap and of low quality.
A number of French farmers wanted to maintain the quality image of poultry meat from before the development, and decided to adapt the farms. They offered the consumer a different type of chicken: Label Rouge. The method of production of this chicken resembles the organic production method.
Everything under the French Label Rouge is produced under strict regulations which take into account the welfare of the poultry and the environment. Thanks to these regulations, the meat not only has a high-quality flavour, but also a high-quality texture and colour. The chicken was the first type of poultry to receive this label.
Available as a fresh product
The expertise involved in raising Label Rouge chicken mainly involves spending a lot of time caring for the poultry: being there for them and making sure they have all the elements that meet their natural needs.
The main conditions of a Label Rouge chicken are:
“Label Rouge free-range chicken has a high-quality flavour, texture and colour. Feel free to contact me for more information!”