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Label Rouge: new common production conditions for free-range poultry and calves

The new common production conditions (CPC) for Label Rouge production of free-range poultry and veal have been published in the BO-AGRI and are therefore now applicable.

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Label Rouge
Volaille d'Auvergne
Volaille d'Auvergne ©DR

The "repertoire des préparations de viande de volailles fermières", listing the technical data sheets (roasts, kebabs ...) and the minimum mastery points for presenting Label Rouge meat preparations to the consumer, has also been published.

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