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Producer: The Roumevies Farm (24)
Discover one of the typical dishes of Périgord: stuffed duck neck with walnuts and foie gras.
It is exclusively made with Barbary duck. This type of duck has been largely abandoned in the industry because it cannot tolerate industrial techniques.
Ingredients: duck neck skin, pork meat, 30% duck foie gras, walnut kernels, fat, salt, pepper.
At the Roumevies farm located in the heart of the Black Périgord and a few kilometers from Sarlat, the production of foie gras has always been present, at least for family consumption.
Farmers and breeders in Périgord for 17 generations, the farm has been operated by the Leymarie family since at least 1640.
The development of foie gras production dates back to 1986, with the creation of the first laboratory for the manufacture of canned products. To this day, all the products offered come from ducks that have been force-fed and processed on the farm.
Producer: The Roumevies Farm (24)
Discover one of the typical dishes of Périgord: stuffed duck neck with walnuts and foie gras.
It is exclusively made with Barbary duck. This type of duck has been largely abandoned in the industry because it cannot tolerate industrial techniques.
Ingredients: duck neck skin, pork meat, 30% duck foie gras, walnut kernels, fat, salt, pepper.
At the Roumevies farm located in the heart of the Black Périgord and a few kilometers from Sarlat, the production of foie gras has always been present, at least for family consumption.
Farmers and breeders in Périgord for 17 generations, the farm has been operated by the Leymarie family since at least 1640.
The development of foie gras production dates back to 1986, with the creation of the first laboratory for the manufacture of canned products. To this day, all the products offered come from ducks that have been force-fed and processed on the farm.
