Foie Gras

Our Foie Gras (except the goose bloc) is 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 ducks and geese are raised in sheds (never caged) with access to an extensive external enclosure (at least 5m² per animal). The Goose Bloc is proced in les Landes to the same standards.
'Foie Gras Entier' is the best. 'Bloc' (also known as 'paté de foie gras') is Foie Gras reformed from the pieces cut off the 'Entier' to achieve the correct weight. All are ready to serve and tinned unless mentioned.

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Foie Gras

Foie gras is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage (force-feeding) maize, according to French law, though outside of France it is occasionally produced using natural feeding. Pâté de foie gras was formerly known as "Strasbourg pie" in English due to that city being a major producer of this food product.

Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté (the lowest quality), and may also be served as an accompaniment to another food item, such as steak. French law states that "Foie gras belongs to the protected cultural and gastronomical heritage of France."