quail with head

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.

The state seal of quality is awarded not only for quail and poultry in general, but also for beef, veal, lamb, and, for example, Scottish salmon. However, our beef and veal are sourced from German producers. With the exception of Scottish salmon, the seal is awarded exclusively to products from France. Our quails are also exclusively Label Rouge certified. Every customer can enjoy this poultry with a clear conscience. Strict controls throughout the entire process, from chickling to slaughter, ensure compliance with all criteria.

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.