Qu’est-ce que le Label IGP ?

Duck PGI Label: Protected Geographical Indication

The PGI: what is it?

The protected geographical indication is delivered by the European Commission and aims to valorise the renowned products of the land. This label is based on specifications controlled by the organisms certified by the public administration. The P.G.I. certifies the integral traceability of the products to the consumers.

The label P.G.I (Protected Geographical Indication) insures a local product produced in accordance with the rules. It is a token of quality which will guide you in your purchases.

This label guarantees:
- A foie gras from a duck nourished with corn, raise, and force-feed in Périgord or in South-West
- A savoir-faire of cutting and transforming in Périgord or in South-West.

It is possible like this to redraw all the history of the product delivered to the consumer in an instant.

The specifications about which the members of the Association Foie Gras du Périgord subdue guarantee you:
- The respect of the sanitary conditions in the buildings of farming and force-feeding by the application of programs of cleaning-disinfecting between each lot.
- The respect of the life conditions of the animals with a reduced time in the buildings and an access to large outside paths.
- A minimum age of 91 days before culling
- The control of all the food
- The non-utilisation of antibiotics during the force-feeding
- The respect of the traditional cooking techniques
- Optimal transport conditions
- The controls: According to their size and their activities, the members of the Association Foie Gras du Périgord are subjected to 1 to 4 controls by year realised by the technicians of the Association Foie Gras du Périgord and some associations of producers (intern controls) or by an Organism of independent certification (extern controls) who check the inter controls as well.

Connaissez-vous la marque collective Oie du Périgord ?

Périgord geese: collective brand

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.

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The fundamental rules related to the well-being of the animals and the respect of the consumer

The charter of the professionals of the foie gras production: A real ethic charter in France for 20 years

In 1996, the professionals of the industry of foie gras production engaged in a volunteer process fixing the fundamental rules related to the well-being of the animals and the guaranties given to the consumers.

These rules had been reunited in a charter realised by the initiative of 8 professional families gathered in the International Comity of Foie Gras Palmipeds (CIFOG) recognised by the public authorities on the 15th of September 1987.

This charter of 23 articles describes the fundamental rules which must be absolutely respected for each steps of the production of foie gras.

The attention given to the well-being of the animals and the worry to propose to the consumers noble products, elaborated in the respect of the traditions and defined by the regulated designations, are the foundations of the Charter of French foie gras.

It demonstrates the will of the professionals to observe a strict ethic aiming for the perfect production of an exceptional dish, recognised by the article 654-27-1 of the rural Code as part of the cultural and gastronomic heritage protected in France.

Updating in 2009, the charter is conformed to the French and European regulations in force and completed these ones.

The article XXIII foresees that the Interprofessional Comity of Foie Gras Palmipeds (CIFOG) would file a civil case against all the actors who do not respect this charter.

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