Duck Foie Gras Salt and Pepper

Thirty medals for eleven years, including three in 2018 at the Concours Général Agricole de Paris, the Larnaudie house collects awards for its products.

Today 90 people work in the company in Figeac, and perpetuate the know-how of the South West. In fact, the production of whole foie gras remains largely manual. Sorting the livers, deveining, conditioning, are actions that cannot be improvised. Jean Larnaudie benefits from the IGP of the South-West or Protected Geographical Indication of the South-West, the assurance for the consumer that the duck is raised and processed in the region.