The family-run business slaughters and processes all ducks in EEC approved buildings on the farm, with the highest possible standards of hygiene.

Raised, crammed and processed in the Périgord with authentic, traditional skills, the finished product is guaranteed to have a local flavour.

Quality of life for the birds is primordial and they are raised in grassy, shady pastures for a minimum of 15 weeks.
Moreover, the cramming with maize during a period of 14 days takes place, according to tradition, in a general enclosure.