Duck and goose confit and foie gras are a traditional part of the diet of SW France. Our duck confit and foie gras  are produced in the Gers by a small group of 22 farmers who breed and raise their poultry using traditional methods and feeding only locally grown maize. The goose confit and foie gras are produced in les Landes and the Tarn. All are raised in sheds (never caged) with access to an extensive external enclosure (at least 5m² per animal). The meat and livers are conserved in their own fat by slow cooking, with a little salt and pepper as the only additives.

SW France has one of the lowest rates of heart disease in Europe and it is thought that duck fat may be a contributory factor to this. This is apparently due to the fat being high in mono- and polyunsaturates. What’s more, duck is also high in iron. Confit and foie gras are certainly very tasty and possibly good for you as well. What more could you want?

Our pork products from the Basque Country are made from free range pigs reared outdoors (all year) in the woods of a Pyrenean mountainside. They are free foraging, only being fed in the winter months when grazing/foraging is scarce. These  products are all meat ! Pork as it should be !
Our Escargots are from the Jura are also free range, being gathered from the wild!