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Defense and management organization

A Label Rouge for "Boudin blanc supérieur nature" [ODG].

The "Boudin blanc supérieur nature" has just been recognized as a Label Rouge following the publication of its approval order by the Ministry of Agriculture and Food Sovereignty and the Ministry of the Economy, on October 19, 2023. It is the first product in this category to be awarded the Label Rouge. The latter guarantees a product of superior quality compared to a standard product.

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Recognition

Label Rouge

Label Rouge Boudin blanc supérieur nature

Defense and management organization

Vidéo, Un Label Rouge pour le « Boudin blanc supérieur nature »

Quality products for the production of Label Rouge "Boudin blanc supérieur nature"

Label Rouge "Boudin blanc supérieur nature" is plain, with no additives or flavoring added. It is characterized by a proportion of fresh Label Rouge pork exceeding 40%. The meat used comes from noble cuts (ham, loin and shoulder) and the limited amount of fat distinguishes the Label Rouge product from the standard product. The high proportion of milk (29 to 34%) and Label Rouge or organic eggs (8 and 12%) guarantees a recipe that respects artisanal practices.

Mastered production for tasty enjoyment

When mixing the ingredients, the milk must be incorporated at a temperature of between 55°C and 65°C to give the product a supple texture. After specific chopping, the white puddings are shaped and cooked using a method that guarantees the sanitary quality of the finished products. Then, they are rapidly cooled, packaged and offered for sale.

At tasting, Label Rouge "Boudin blanc supérieur nature" presents a low-fat texture and a perceptible granulosity in the mouth. It offers a pronounced milky taste. These characteristics testify to its superior quality.

To meet different consumption patterns, it comes in 3 shapes: cocktail pudding (10 to 25g), barbecue pudding (25 to 60g) and classic pudding (100 to 130g). It will be sold in the self-service section of supermarkets and hypermarkets.