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)
• Big beef cattle (PDF format / 782ko)
  • Main beef cattle meat preparation directory (PDF format / 1 287ko)
• Veau (format PDF / 3 590ko)
• Pork (PDF format / 411ko)
• Cheese meat (PDF format / 394ko)
• Pure pork cured meats (PDF format / 1,066ko)
• Farm-raised poultry meat - Poultry meat and poultry meat preparations (PDF format / 6 281ko)
  • Directory of crosses suitable for Label Rouge poultry production (PDF format / 723ko)
  • Farm 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 408ko)