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Label Rouge stands for perfect quality in terms of nutrition, taste and hygiene, for strict controls at all stages of production from the farm to the feed and presentation on the shop counter. Preventive use of antibiotics is strictly prohibited and not necessary with the types of husbandry offered. In the case of poultry, it is also important that slow-growing meat breeds with high-quality meat are raised for fattening. The animals must be kept in small groups, free-range or outdoors. They must be fed 70 to 80 percent grain. The feed may be supplemented with vegetable protein. Feeding with fish or animal meal is prohibited. The animals usually live twice as long as those from conventional rearing.

Label Rouge free-range chickens are at least 81 days old when slaughtered. Only slow-growing breeds may be raised. The so-called naked-neck chickens are the most common breed. To receive the seal, the animals must meet the highest visual, sensory and hygienic standards. During the fattening period, the free-range chickens are regularly moved to new locations in mobile stalls. The chickens are never fenced in after they are chicks, so they are only allowed to roam freely.

White chicken :
The all-rounder among chickens. Whether Asian, from the rotisserie, fried or braised. With the Label Rouge white chicken you always eat right. Full-bodied in taste with great structure. Anyone who has tried a Label Rouge chicken like this will stay away from "normal" chickens in the future. This chicken is our best-selling poultry. Whole, the breasts or legs and also the carcasses are very popular with our customers.

corn chicken :
Maybe you know Kikok chickens. These are also corn-fed chickens, but they are a hybrid breed with more space to roam. Label Rouge corn-fed chickens live twice as long. They grow more slowly and spend most of their time outdoors with unlimited space to roam. The free-range corn-fed chicken is the perfect roast chicken. It doesn't get any better than this. Whether whole or in parts, the poultry is a delight.

Black-footed grouse :
Black-feathered chicken is also the ideal chicken for braised dishes. Typical recipes include pot au feu or coq au vin. Black-footed chickens are an absolute delicacy. Due to their shy nature, the animals are often very nervous and easily startled. This is why they move around a lot. The marbling and fat content of the meat is lower than that of corn-fed or white chickens. The cooking time is shorter. The taste is remarkable. Black-footed chickens are an absolute delicacy and difficult to obtain in some months.

free-range guinea fowl Label Rouge
In the past centuries, attempts have been made to domesticate wild birds. However, it was either not possible to keep the animals in an enclosure and they died. Or the domesticated animals lost their typical wild taste. Which was the reason for domestication. However, the experiment was successful with guinea fowl. Today, it is the poultry that comes closest to wild birds in terms of taste. In our range you will also find guinea fowl legs and guinea fowl breasts supreme.
Label Rouge guinea fowl live for at least 94 days before they are slaughtered. After they are chicks, they live exclusively in large, spacious enclosures. Unlike chickens, however, the enclosure must be fenced in, otherwise the animals will escape. This is why guinea fowl are an absolute delicacy with lots of flavor and structure.

Bresse white chicken
Bresse white chickens are probably the most expensive chickens in the world. They are raised for a particularly long time. In addition, their origin is regional. This means that there is only a limited supply. This in turn leads to an increase in price due to the higher demand. You should try this delicacy at least once on a special occasion. However, we are of the opinion that you only have to enjoy it once to have a say. We only have Bresse chickens as effilée. Now and again you can also find them ready to cook. But the most important trademark is the ring with the producer's identification on the foot of the chicken.

Label Rouge Quail
They are raised in free-range conditions for at least 42 days. Their feed consists of 100% plant-based ingredients, of which at least 75% is grain, as well as minerals and vitamins. Since the quails fly, they have access to spacious aviaries.

corn chicks
The corn parlor chicks are kept in spacious, bright stalls. The young chicks are not yet old enough to leave the nest, so they have no access to the outdoors. Otherwise they would be exposed to the changing climate conditions and predators. The small parlor chicks are perfect portion chickens.

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The pigeons are kept in cages with bright aviaries. Their plant-based diet gives the animals an excellent taste. The pigeons are slaughtered when they are not yet able to fly. This produces tasty and tender meat.

male corn ducks
In the case of Muscovy ducks, the drakes are twice as large as their female counterparts. The animals are full of meat. A whole duck is enough for about 4 people. The meat of the breast is a bit coarser, but ideal for sous-vide cooking. The legs are very meaty and juicy. That's why we recommend that you take a look at our YouTube channel . There you will find countless information and preparation options.

free-range Muscovy duck female
Our favourite ducks. A whole free-range female Barbary duck is enough for about 2-3 people. The small breast fillets are very tender and have a fine-grained structure. This makes them ideal for quick frying or grilling. For the legs, men should definitely allow two per person. If there is nothing else to go with it. Try these delicacies, which are very readily available from August to January.

soup chicken - chicken
We get premium soup chickens from France. Like the German soup chickens, these are also about a year old. But the soup chicken is a dual-purpose breed. It has a lower laying capacity but a lot of meat. This way you can cook a very flavorful soup with lots of delicious meat forfricassee , for example.