Where does the red label come from?

Marensines

Label rouge

Label rouge

A few weeks ago I went to the Landes, on the land of St-Sever, this well known producer of chickens Label rouge farmers in the South West . Maybe you don’t know this brand if you live for example in the North of France but you should know that it is thanks to this brand that the first Label rouge was created.

I wanted to tell you the story of this handful of irreducible breeders and their village

Gallic landais, at the origin of the creation of this label, well known to us all.

This

sign of quality was born in the Landes in 1965. At the time, intensive breeding was king. The population had to be fed after the war and this breeding method arrived from the USA and took important proportions. It is the appearance of the standard chicken, the battery chicken, raised in conditions that I find unworthy. I’ll let you go and see on google, personally it spoils my appetite. Today it still represents 45% of sales in supermarkets.

Moreover for the amateurs of figures, know that in 2016, 8 chickens of the 10 are sold in Supermarkets and the sales are distributed as follows :

    45% standard chickens (battery reared – less than 40 days of rearing)

  • 25% certified chickens (a little better than standard)

  • 25% red label chickens

  • 5% organic chickens

In short, let’s come back to our label.

They therefore write an specification which defines their way of doing things. The main points :

  • Breeding in total freedom
  • Few chickens per m2 compared to battery chickens
  • Rustic strain with slow growth (81 days today minimum whereas for battery chickens 35 days are enough; 40 days at the time)
  • Different feeding (defined quantity of cereals)
Poulets en liberté St-Sever Free range chickens St-Sever

They carry and defend this project at the Ministry of Agriculture and this is how the first red label was born . In fact, if you look at the packaging of a St-Sever chicken, you will see, as on any red label product, a certification number that includes the year and the number. And for St-Sever it’s 0165 : First red label in 1965. : Today, the descendants of these precursors still want a perennial, durable and reliable industry and continue the work of the old ones always respecting these specifications.

I therefore really recommend that when you buy a chicken with this red label that guarantees quality and compliance with specifications. This is valid for any product, strawberries, ham etc. I don’t know if you pay attention to it?

The info amazes mother-in-law

Slide like this, in the lunch conversation, that the Sunday chicken you eat has lived in a

marensine .

The marensines are mobile and solid huts. In order to respect the Landes farm poultry appellation, the breeder must move the marensine after each rearing to allow vegetation and insects to regenerate, this to ensure the most natural environment possible for the next rearing which cannot take place in the same place until a year later.

Marensines

Marensines

The structure of the huts was developed in the 1960s. They are strong enough to be moved over long distances with a tractor. I show you thanks to this video I found on youtube.

So? Thank you who?

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