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Producer: Roumevies Farm (24)
Discover one of the typical dishes of Périgord: duck breast stuffed with whole foie gras.
It is exclusively produced with Barbarie duck. This type of duck has been largely abandoned in the industry because it does not tolerate industrial techniques.
Ingredients: fatty duck breast, duck foie gras, pork meat, salt, pepper.
At the Roumevies farm located in the heart of the Black Périgord and a few kilometers from Sarlat, foie gras production has always been present, at least for family consumption.
As 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 production of canned products. To this day, all the products offered are made from ducks that have been force-fed and processed on the farm.
Producer: Roumevies Farm (24)
Discover one of the typical dishes of Périgord: duck breast stuffed with whole foie gras.
It is exclusively produced with Barbarie duck. This type of duck has been largely abandoned in the industry because it does not tolerate industrial techniques.
Ingredients: fatty duck breast, duck foie gras, pork meat, salt, pepper.
At the Roumevies farm located in the heart of the Black Périgord and a few kilometers from Sarlat, foie gras production has always been present, at least for family consumption.
As 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 production of canned products. To this day, all the products offered are made from ducks that have been force-fed and processed on the farm.
