At all stages of production and processing, Label Rouge products must meet the requirements defined in a set of specifications, validated by the INAO and approved by an interministerial decree published in the Journal officiel de la République française. For certain sectors, these specifications supplement the common production conditions.

The common production conditions define the minimum criteria to be met by the Label Rouge specifications that supplement them.

• Lamb (PDF format / 953ko)
  • Lamb meat preparations directory (PDF format / 1,213ko)
• Large beef cattle (PDF format / 782ko)
  • Main beef cattle meat preparation directory (PDF format / 1 287ko)
• Water (PDF format / 3,590kb)
• Pork (PDF format / 411kb)
• Coche meat (PDF format / 394ko)
• Pure pork cured meats (PDF format / 1,066ko)
• Fresh farmhouse poultry - Poultrymeat and poultrymeat preparations (PDF format / 6 281ko)
  • Répertoire des croisements utilisables pour la production de volailles Label Rouge (format PDF / 723ko)
  • Farmhouse poultry meat preparations directory (PDF format / 1 332ko)
• Farm poultry meat products (PDF format / 522ko)
• Free range eggs and hens / free range hens / freedom (PDF format / 1 248ko)
  • Directory of Label Rouge laying hen crosses (PDF format / 601ko)
• Palmipèdes gras (PDF format / 1,408kb)