La Fromagerie Malta

Whole goose foie gras from the Périgord, MASSE

Whole goose liver from Périgord

Maison Masse is specialist in raw ‘foie gras’ and gastronomic products since 1884. Made exclusively with IGP Périgord goose foie gras.

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Block of Duck Foie Gras from Périgord

Duck liver block from Périgord

Maison Masse is specialist in raw ‘foie gras’ and gastronomic products since 1884. Made exclusively with IGP Périgord duck foie gras.

This protected geographical indication certifies that the ducks are reared in Périgord and force-fed with corn.

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Whole duck foie gras from the perigord

Traditionally, foie gras is eaten on country bread with a pepper mill, which is a flavour enhancer.
In a more modern way, with a specific bread and add a chutney of fig, onion or other fruit.

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Whole duck foie gras, MASSE

Whole duck foie gras from free-range ducks raised in France and processed exclusively for Masse.

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Foie Gras De Canard Entier Du Périgord

This whole duck foie gras is made with duck livers from PGI (Protected Geographical Indication). This is a guarantee of high quality.

This Maison Masse whole duck foie gras is carefully prepared according to a traditional recipe handed down from generation to generation. It is cooked at a low temperature to preserve its delicate aromas and smooth texture. It will be perfect on slices of toast, with just a little ground pepper sprinkled on top.

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Terrine with smoked duck breast

This fragrant recipe combines the rustic character of the delicately smoked duck breast with the nobility of the duck to offer you this tasty, typically regional terrine.
This subtle alliance, full of flavours, will delight gourmets in search of originality.

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Venisson Terrine

Venison meat, pork throat, poultry liver, egg, porto (sulphite), salt, pepper, garlic, thyme, nutmeg,
This subtle alliance, full of flavours, will delight gourmets in search of originality.

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