Description: 

The history of foie gras is closely linked to the history of our civilization and is part of the French culinary and cultural heritage. 

The Greeks inherited this delicacy from the Egyptians, as did the Romans, who introduced it to ancient France. 

A good number of years later, in 1925, it was in Coudures, a small and charming village in the Chalosse region (Landes) that José Castaing decided to share, all year round, his local culinary delights such as foie gras, terrines and confits that They gave him and his clients a great deal of pleasure. 

Located today in Saint-Sever, a few kilometers away from the birthplace of his great grandfather, Jean Daniel Castaing is now head of the foie gras company, which creates new recipes always respecting the founding values of the house. 

Information of interest: 

Ingredients: Fatty duck liver (88%), water, port, salt, spices, sugar, antioxidant: sodium ascorbate, preservative: sodium nitrite.