Our free-range poultry
The Landes region and the South West of France are the second largest source of Label Rouge poultry, with 600 farmers operating in the area. This is the largest forest massif in Europe, known for its sense of endless space, exceptional climatic conditions and abundance of natural feed. An ideal environment in which poultry can grow to optimum size while acquiring a good natural flavour.
Our free-range Landes poultry
Raised among the pine trees, our Landes chickens can scratch around in complete freedom.
They benefit from a mild climate, as well as the natural wealth that surrounds them (grass, insects, etc.). A special feature of poultry-farming in the Landes is that the birds are sheltered in marensines: small coops that can be dismantled and moved around.
The birds enjoy a good life:
- a “yellow” chicken is grown for at least 81 days prior to slaughter, while capons and turkeys are reared for at least 150 days.
They enjoy a natural diet, scratching in the undergrowth and being fed cereals (at least 80% of their feed, including 50% maize); the maize gives the meat a fine yellow colouration and a distinctive flavour.
The slow pace at which they are reared, combined with their special diet, produces birds with yellow meat, which is both firm and tender. A meat of exceptional nutritional value (low in calories and rich in proteins), which can be cooked in a thousand and one ways.
In 1965, free-range Landes poultry were granted Label Rouge status, the official quality mark used in France.
Our Red Label free-range Landes chicken
Landes chickens have a lifespan of at least 81 days. At night, batches of the birds are kept in small coops which can be dismantled and moved around, known as marensines, in which they have access to food and water. Because of their size, the birds spend most of their lives outdoors. This freedom to roam ensures that the meat is firm and full of flavour.
In 1965, the Landes chicken was granted Label Rouge status, the first French chicken to obtain this distinction, and since 1998 it has carried the PGI label, another symbol of quality and guaranteed provenance. These birds embody all the gastronomic expertise of their home region, making them a real feast for discerning eaters.
A chicken recognised and awarded distinctions at national agricultural fairs: Silver Medal in 2015 and Bronze Medal in 2014 (for chicken portions).
Our Red Label free-range Landes guinea fowl
Midway between a game bird and a chicken, the guinea fowl is a somewhat nervy species. Raised outdoors, in a meadow or large run, it is grown for at least 94 days, which ensures that the meat is particularly firm and flavoursome.
Much appreciated by gourmets, the meat of the free-range Landes guinea fowl is firm in texture, beautifully tender and low in fat. A bird with a difference, with slightly dark meat and a flavour reminiscent of game.
Our free-range guinea fowl have been praised by top chefs and awarded distinctions at national agricultural shows: Gold Medal at the Concours Général Agricole in 2014. The birds were also well represented in the final of the 2015 Bocuse d’Or competition.
• A prize-winning bird
2014: Gold Medal for Red Label free-range Landes guinea fowl
Our free-range Landes poultry for festive occasions
Capons, guinea fowl, turkeys, poulardes (fattened hens)… our free-range Landes poultry, oven-ready or portions, are bound to delight you and your guests at a dinner party.
Our free-range Sud-Ouest poultry
The South-West (Sud-ouest) of France, is one of the largest areas of Label Rouge poultry production, taking in the Charentes region, the Limousin, the Midi-Pyrénées, the Aude and the five départements that make up the region of Aquitaine. Reared outdoors, poultry from the South West of France benefit from a unique natural environment.
Plenty of space, clean air, an abundance of natural feed: ideal conditions in which the birds can grow to optimum size while acquiring a delicious, authentic flavour.
Free-range Sud-Ouest poultry are reared in accordance with the Label Rouge quality criteria.
Kept out of doors, they enjoy a diet consisting of 100% plant material (inc. at least 80% cereals), minerals and vitamins. By scratching for food in the clayey soils of the region, they naturally improve they way in which they assimilate the various nutrients.
Chickens are slaughtered at a minimum age of 81 days (twice the lifespan of standard birds), while guinea fowl are reared for 94 days, capons and turkeys for at least 150. The slow rearing process, combined with the quality of their diet, produces birds with fine yellow flesh which is both firm and tender, low in fat but full of flavour.
Birds which embody all the gastronomic expertise of their home region, making them a delight for discerning eaters.
• A prize-winning bird
2014: Silver Medal in the jointed meat category for Red Label free-range yellow Sud-Ouest chickens.
Our Sud-Ouest poultry for festive occasions
Capons, turkeys… South-Ouest poultry, whether oven-ready whole birds or individual portions, will delight even the most discerning palates.