Foie gras producers Périgord

Since 1960, these artisan canners have been a trusted name in both goose and duck: every year, the company wins a medal at the Salon de l'Agriculture in Paris. New products include a fig verrine filled with foie gras and pineau des Charentes, and goose rillettes. They were awarded the Palme d'Or 2023 for whole Périgord goose foie gras. 2 stores open in Sarlat (7, rue de la Liberté) and Le Bugue (20, place de l'Hôtel de ville). The workshop is open to visitors in July and August, with a free tasting.

This artisanal company works only with local productions and benefits from the certified origin IGP Périgord (duck fed with corn, raised, force-fed and cooked in Périgord). On the spot, sale of canned food, cooked products (enchauds, cassoulet with duck confit, goose stew, coq au vin...) and fresh products with the possibility of visiting the production laboratory. Pascal Vidal's company is also present at the covered market of Sarlat, every morning from 8:30 am to 1:30 pm (in season). Shop at 1 rue de la Liberté in Sarlat.

Located just a step away from the famous Lascaux cave, it is here that since 1946 the foies gras Teyssier have been making, with the greatest respect for the traditions of the Périgord region, products that have been regularly rewarded and whose recipes have been handed down from father to son for 4 generations. We love the duck rillettes and the semi-cooked duck or goose foie gras. The house also makes game terrines, and cooked dishes based on duck such as cassoulet with duck breast, or for the aperitif, specialities to spread with foie gras and figs.

Régine and Christian put all their heart and soul into making the most of all the delicious products derived from the ducks raised on their farm. You can enjoy fresh products (such as magret or marinated duck cutlets) or slip divine foie gras preserves into your suitcases. If you're lucky enough to be visiting in winter, try the figs stuffed with foie gras: they're unforgettably melt-in-your-mouth and well-balanced. You'll find them at the local markets: Cherveix Cubas on Sundays, Terrasson on Thursdays and Hautefort in summer.

The couple Ginette and Kléber Lasserre raise geese and ducks which they process and preserve in an approved laboratory. You can buy the products at the farm or online: foie gras, blocks, rillettes, stuffed necks, manchons, gizzards, fat, etc. and cooked dishes such as duck with blood, orange, civet or green pepper, stuffed duck legs, goose stew, goose confit and neck stuffed with beans or salted and dried duck breast. Everything is cooked according to traditional Périgord recipes.

For 17 generations, palmipeds have been raised at the Roumevies farm. Since 1986, the production has developed considerably with the creation of a processing laboratory. All the products sold here, concocted from Barbary ducks, come from the farm: breeding, force-feeding and canning on site. Foie gras, confits, duck breast, cooked dishes, and the famous figs filled with foie gras and poached in Monbazillac are sold on the spot. In the property, 5 cottages can accommodate from 4 to 8 people see rates on the website.

Nicole and Christian Requier sell on the spot excellent products of their farm, resulting from the breeding and the traditional force-feeding, made in their farm of Voulperie: foie gras, pâté of liver, block of liver, confit, rillettes, neck of goose, cassoulet with the confit of goose, stuffed neck... The visit, the force-feeding demonstration (every day at 11am and 6pm) and the tasting are free. La Voulperie is also a typical Périgord house, classified 3 stars, independent with calm environment, restored with old stones and roofs in lauzes.