We are an artisanal cannery focused on the processing of fodder duck livers known in the culinary world as Foie gras. The livers are processed by hand and heat according to original French recipes in such a way that this delicacy does not lose any of its softness and refinement. We do not use artificial preservatives, reagents or flavorings as part of the processing process.
Foie gras is the queen of festive tables in the French-speaking world and must not be missing from any Christmas table. Due to its sensory qualities, it has become synonymous with high gastronomy, culinary experiences and is an integral part of the French cultural heritage.
Even the ancient Egyptians noticed the ability of migratory birds to accumulate fat reserves in the liver before migration and use it as a storage of energy during flight.
The process of conversion of sugars obtained by fattening with corn stored in the form of fats in liver cells is physiological in birds, unlike humans, and does not adversely affect their health.
This property is used in the breeding of fodder ducks and geese, where the priority product is their fattening liver.
French gastronomy has brought this delicacy to its sensory peak with its way of processing, and for this reason its French name has also been adapted in Anglo-Saxon and Spanish cuisines.
Since we are avid Francophiles, we love everything French and want to bring uncompromising quality to our clients, we decided to be inspired by the French school when creating our recipes.
The operation of our cannery was started, and the recipes were created by French experts from the cradle of processing this delicacy from the city of Auch, the center of poultry breeding and the cradle of foie gras as we know it today.
