My baskets
You still don't have anything in your shopping cart
My baskets
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
{{getOldPrice()}}{{getPrice()}}
This store is closed for vacations until 30/10/2025
The store is still accepting orders, but they will not be processed until they return from vacation.
¡ Buying this product you get {{calculatedProductMenttos()}} menttos !
Producer: La ferme des Roumevies (24)
Discover these delicious duck rillettes with foie gras made from ducks force-fed and cooked on the farm, in the pure Perigord tradition.
They are produced exclusively with Muscovy duck. This type of duck has been largely abandoned in the industry, as it does not support industrial techniques.
They are produced exclusively with Barbary duck
Ingredients: duck meat, duck liver 30%, salt, pepper.
Serve chilled. 4 to 5 parts
At the Roumevies farm located in the heart of the Périgord Noir and a few kilometers from Sarlat, foie gras production 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 to manufacture canned products. To this day, all the products offered are from ducks force-fed and processed on the farm.
Producer: La ferme des Roumevies (24)
Discover these delicious duck rillettes with foie gras made from ducks force-fed and cooked on the farm, in the pure Perigord tradition.
They are produced exclusively with Muscovy duck. This type of duck has been largely abandoned in the industry, as it does not support industrial techniques.
They are produced exclusively with Barbary duck
Ingredients: duck meat, duck liver 30%, salt, pepper.
Serve chilled. 4 to 5 parts
At the Roumevies farm located in the heart of the Périgord Noir and a few kilometers from Sarlat, foie gras production 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 to manufacture canned products. To this day, all the products offered are from ducks force-fed and processed on the farm.
