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Producer: La ferme des Roumevies (24)
Discover one of the typical dishes of the Périgord: cassoulet with duck legs confit.
It is produced exclusively with Barbary duck. This type of duck has been largely abandoned in the industry, as it does not support industrial techniques.
It is made exclusively with Barbary duck
Ingredients: 4 duck legs confit (960 gr), white beans (350 gr), 4 pork sausages (200 gr), tomato sauce, carrots, spices, salt, pepper.
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 one of the typical dishes of the Périgord: cassoulet with duck legs confit.
It is produced exclusively with Barbary duck. This type of duck has been largely abandoned in the industry, as it does not support industrial techniques.
It is made exclusively with Barbary duck
Ingredients: 4 duck legs confit (960 gr), white beans (350 gr), 4 pork sausages (200 gr), tomato sauce, carrots, spices, salt, pepper.
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.
