Label Rouge Method Chicken
“Label Rouge”method Pastured Chickens
Label Rouge is the Traditional Artisan label for France established in 1965 as a direct response to the industrialization of poultry farming. The standard has the following requirements:
- Hardy breeds, selected for the quality of their meat and their slow growth (golden or black feathers).
- NVPG uses Red Rangers, bred from birds imported from Brittany and Burgundy.
- 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:
- Unlimited range for traditional chicken reared “in total freedom”.
- NVPG birds are in open coops with 100% Free access to pasture and woods… they are not caged in any way.
- Their feed must contain at least 75% cereals and cereal products during the fattening period.
- NVPG uses Certified Organic grains (No Soy).
- Label Rouge traditional chickens are not slaughtered until they reach an age ranging between 81 and 110 days - this is at least twice as old as a standard chicken.
- NVPG will begin processing at 81 days.
Since the birds are slower growing and bred to forage actively, they yield a particularly rich and flavorful product, but they require additional feed, longer growing times and increased pasture management (owing to their 100% open ranging and higher predator losses).
NVPG Guild farms Notting Hill and Second Wind currently offer this traditional approach, we invite you to taste the difference.
Loading... Please wait...