The
selection of the best products
All our foie gras are selected
for their certified origin from
the Périgord region and benefit
the "IGP Périgord" trademark
(Protected Geographical
Indication).
This "IGP" (or PGI) is a
Europe-wide quality mark,
certifying the origin soil of
agricultural products.
The "IGP Périgord" trademark is
a guarantee that the certified
ducks are :
Raised in the Périgord
region
- with a permanent sanitary
surveillance of the ducks
- with access to an outdoor
grassy field
- in small farms
- and fed with cereals
Fed by gavage in Périgord
- at a minimum age of 12
weeks, for a minimum period
of 12 days, with 2 meals per
day
- exclusively with corn from
the South-West of France
- under permanent sanitary
surveillance, without use of
any antibiotic
Slaughtered and Cut in
Périgord
- control of hygiene,
quality approach,
traceability
- controlled and limited
lead time
- manufacture methods that
preserve the typical
characteristics of products
from agricultural regions of
France.
Cooked and packed in
Périgord
Awards, Certificates, Quality
Processes, Use of finest raw
material,
The Best Fattened Ducks
Located in Gourdon between
Périgord and Quercy, Valette
Foie Gras is still a
family-run firm. We select
exclusively fattened ducks that
are bred outdoors in grasslands
near our carving centre of
Bergerac, at the very heart of
the Perigord region.
In a natural environment, all
ducks are fed only with corn,
without animal meal to obtain
the best quality and security
for our customers.
Each step of the production is
placed under control of an
independent certification body,
Qualisud, guaranteeing
the origin and quality of the
ducks.
How to choose your Foie gras
Since 1994 the legislation
regulates each appellation for
foie gras based preparations.
Only 3 appellations can be
called "foie gras" in their
trade name and these
appellations must include
exclusively foie gras and a
seasoning : whole foie gras, foie
gras, block of foie gras
On the other hand, foie gras
based preparations must include
a minimum of 20% of foie gras.
Whole Foie Gras
Made of one or various lobes of
whole foie gras
Foie Gras
Compound of pieces of a lobe of
foie gras placed side by side
Its aspect is marbré when you
slice it.
Block of Foie Gras with pieces
Made of pieces of lobes and
reconstituted foie ; a minimum
of 30 % of pieces
Block of Foie Gras
Compound of reconstituted foie
gras
Aspect : regular
Foie Gras based Preparation
Compound of a minimum of 20 % of
foie gras
FOIE GRAS / UNCOOKED, COOKED OR
PRESERVED ?
Uncooked
The uncooked foie gras has not
been under any treatment, it is
packed in vacuum pack, the
packaging protects it from the
surrounding.
It is perfect to prepare your
terrines, or your warm escalope.
Half-cooked
It is a semi-preserved can of
foie gras, it is pasteurized
with a temperature near to 80 °
C. this soft treatment preserves
more aromatic and gustatory
qualities. It must be stored at
a temperature between 0 and 4 °
C.
Preserved can
The more traditional
preservation mode, the preserved
can is sterilised at a
temperature near 110 ° C. It is
a stable product, which shelf
life rises to 4 years. You can
keep it at room temperature.
Use-By date
This use-by date is imperative ;
it is applicable to the
perishable goods ; after this
date, the consumption of these
goods can represent a danger for
human health. The use-by date is
present on the packaging: "use
up before...see the date".
The pick-up date
This date is not imperative such
as the use-by date. When the
date is over, the good may have
lost its qualities but it
doesn't represent a risk for the
consumer.
It is present on the packaging:
"best before...see the date".
These dates are present on :
- printed on the cans' lid
- printed on the bottom
- printed on the stickers of the
sleeve packs and of the vacuum
packs |
