
To defend the Quality and the Origin of the products of the Périgord foie gras of the palmipeds and to offer more transparency to the consumers, the farmers, the cutters and the canners of Dordogne gathered together by creating the Association Foie Gras du PERIGORD in 1993.
The Périgord is the first French production zone of geese with 130 000 geese and products of excellence.
The advantages:
- Accouvage so supply in gosling already well-structured in the Périgord
- Traditional modes of production (grazier path, collective pens of force-feeding, long duration of farming, familial farming),
- Savoir-faire of cutting and transformation gotten from the rich historical and the dynamism of the firms at once by the farmer producers, the canners and the companies which are working the fresh products (foie gras, duck breasts, legs),
- Fresh and transformed products (foie gras, duck breasts, legs) with specific features (taste, colour, texture) which permit to propose different products to the consumers and the professional users (canners, restaurateurs),
- Political and financial support of the General Conseil of Dordogne and the region of Aquitaine to develop some performant tools of production and to communicate the specific features of the geese of Périgord.
The official launch of the collective brand Oie du Périgord took place the 18th and 19th of February 2012 on the occasion of the Festoie, a celebration of the geese which takes place every year in Sarlat.
The Périgord is the first French production zone of geese with 130 000 geese and products of excellence.
The advantages:
- Accouvage so supply in gosling already well-structured in the Périgord
- Traditional modes of production (grazier path, collective pens of force-feeding, long duration of farming, familial farming),
- Savoir-faire of cutting and transformation gotten from the rich historical and the dynamism of the firms at once by the farmer producers, the canners and the companies which are working the fresh products (foie gras, duck breasts, legs),
- Fresh and transformed products (foie gras, duck breasts, legs) with specific features (taste, colour, texture) which permit to propose different products to the consumers and the professional users (canners, restaurateurs),
- Political and financial support of the General Conseil of Dordogne and the region of Aquitaine to develop some performant tools of production and to communicate the specific features of the geese of Périgord.
The official launch of the collective brand Oie du Périgord took place the 18th and 19th of February 2012 on the occasion of the Festoie, a celebration of the geese which takes place every year in Sarlat.
