Traditional animal husbandry methods make a great deal of difference

In terms of…

animal welfare:

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.

and taste:

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

Hardy breeds,

selected for their slow growth, their excellent meat and the way they adapt to free-range breeding methods.

Free-range or total freedom traditional poultry farming methods

the birds are reared in little flocks and given plenty of space, grass and shade.

100% plant-based animal feeds,

mainly cereals (70 to 75% minimum content depending on the breed), with extra protein supplements (peas, soybeans, etc.).

The poultry is reared for a longer period

(about twice as long as a standard fowl), which means that its meat is much firmer and tastier.

Safer health and hygiene standards,

systematic inspections at all stages of production.

Synalaf : Syndicat national des labels avicoles de France