Guinea fowl leg Label Rouge

Label Rouge stands for perfect quality in terms of nutrition, taste, and hygiene, and for strict controls at all stages of production on the farm, from the feed to the presentation on the store counter. Preventive use of antibiotics is strictly prohibited and, given the husbandry methods used, unnecessary. Poultry must also be raised from slow-growing meat breeds producing high-quality meat. 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 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 at slaughter. Only slow-growing breeds are permitted. Naked-neck chickens are the most common breed. To receive the label, the birds must meet the highest visual, sensory, and hygiene standards. During the fattening period, the free-range chickens are regularly moved to new locations in mobile barns. The chickens are never fenced in after they are chicklets, meaning they are given unlimited access to the outdoors.

White-legged chicken:
The all-rounder among chickens. Whether Asian, rotisserie, roasted, or braised, with Label Rouge White Chicken you always eat right. Full-bodied in flavor with great structure. Anyone who has tried this type of Label Rouge Chicken will steer clear of "regular" chickens in the future. This chicken is our best-selling poultry. Whole, thebreastsorlegand the carcasses are also very popular with our customers.

corn-fed chicken:
Maybe you knowKikokChickens. These are also corn-fed chickens, but they're 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 access to the outdoors. The free-range corn-fed chicken is the perfect roast chicken. It doesn't get any better than this. Whether eaten 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 birds are often very nervous and easily startled. Therefore, they move around a lot. The marbling and fat content of the meat is lower compared to corn-fed or white-fed chicken. The cooking time is shorter. The flavor is remarkable.Black-footed Grouseare an absolute delicacy and difficult to obtain in some months.

Bresse white chicken
Bresse white chickens are arguably the most expensive chickens in the world. They are raised for a particularly long time. Furthermore, their origin is regionally restricted. Therefore, there is only a limited supply. This, in turn, leads to an increase in price due to higher demand. You should try this delicacy at least once on a special occasion. However, we believe that enjoying it once is enough to have a say.Bresse chickensWe only offer them as effilées. Occasionally, you can also find them ready-to-cook. But the most important trademark is the ring with the producer's identification on the chicken's foot.

Label Rouge Quail
They are raised in free-range conditions on a farm for at least 42 days. Their diet consists of 100% plant-based ingredients, of which at least 75% is grain, along with minerals and vitamins. Because the quails are flight birds, they have access to spacious aviaries.

Corn-fed chicks
The corn-fed chicks are kept in spacious, bright coops. 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 and predators. These small chicks make perfect portion chickens.

Dove
The pigeons are kept in cages with bright aviaries. Their plant-based diet gives them excellent flavor. The pigeons are slaughtered before they are able to fly, resulting in tasty and tender meat.

male corn ducks
In Muscovy ducks, the drakes are twice as large as their female counterparts. The animals are full-fleshed. One whole duck is enough for about four people.Breastis a bit coarser. But ideal for sous vide cooking.legare very meaty and juicy. Therefore, we recommend you to try ourYouTube channelThere you'll find countless information and preparation options.

Free-range Muscovy duck female
Our favorite ducks. A whole free-range female Muscovy duck is enough for about 2-3 people. The smallbreast filletsare very tender and fine-grained in structure. Therefore, they are ideal for quick frying or grilling.clubsFor men, you should definitely count on two per person. If there's nothing else to go with it, try these delicacies, which are readily available from August to January.

Soup chicken - chicken
We receive premium soup chickens from France. These, like the German soup chickens, are also about a year old. However, the soup chicken is a dual-purpose breed. This means they have a lower egg-laying capacity but a lot of meat. This way, you can cook a very flavorful soup with lots of delicious meat, for example, for...fricassee.