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 5 main principles on which LABEL ROUGE traditional poultry is based are:
For more information: http://www.volaillelabelrouge.com/en
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