Red Label

Ooooh…. Red Label! …..And no, we are not talking about fireworks but about quality animal food chains!

What is the Red Label?

“The Red Label certifies that foodstuffs or non-food and unprocessed agricultural products have specific characteristics establishing a level of superior quality, resulting in particular from their particular production or manufacturing conditions and complying with specifications, which distinguish similar foodstuffs and products usually marketed” (art. L.641-1 of the rural code).

In other words, each product that bears the Label Rouge has been developed and raised in a very specific framework which gives it high quality. It is a title which is awarded by the State, via the National Institute of Origin and Quality (INAO), after study and validation of the Label Rouge specifications.

It was created in 1960 by the agricultural orientation law to defend the economic activity of farmers and the various associated subsidiaries.

The first product to receive the Label Rouge was Poulet jaune des Landes, on June 27, 1961.
We are lucky to have high quality products on our land which hold the red label: The Limousin beef, milk-fed calf raised under the mother and junior Limousin or our different cold meats such as fresh sausage or superior dry ham.