Changes expected by industry operators and consumers

The modification of the CPCs enables the integration of better practices by operators, thus reinforcing the differentiation expected of Label Rouge.
It first takes into account expectations relating to reducing the use of additives, particularly preservatives, as well as limiting the list of authorized additives. It was thus decided to reduce their use in greater proportions than for the production of standard charcuterie in order to accompany all operators towards a reduction in levels, particularly of nitrites/nitrates. Efforts have also been made to limit the list of ingredients. Reducing the use of additives goes hand in hand with improving the sanitary quality of meat raw materials. For example, the meats used undergo no freezing and are used within 4 days of the animals' slaughter. The meats used also benefit from Label Rouge, whose production conditions guarantee that they have been reared for more than 6 months under strictly controlled conditions.

Complete production rules for the entire sector

At all stages of its production and development, the Label Rouge product must meet the requirements defined ina set of specifications, validated by the IINAO and approved by an interministerial decree published in the Journal officiel de la République française. For certain sectors, including pure pork charcuterie and cured meats, these specifications supplement common production conditions.

Thus, the new version of the CPCs applies to all Label Rouge charcuterie and cured meats. It also contains specific sheets setting out the provisions imposed for the main categories of charcuterie and cured meats consumed in France. To date, 41 specifications have been approved for this sector. In 2021, more than 19,000 tons of cured meats were marketed as Label Rouge.