Preserve Cuisine

Preserves are an institution in Perigord, a ritual for all its population.

A preserve is something cooked for the stock cupboard, individuals preparing meat preserves generally in the winter and according to the seasons for fruit and vegetables…

Pork, ducks, geese are the main ingredients of this production: foie gras, confits, enchauds (preserved pork loin), patés, stuffed necks and magrets and other meat loaves and galantines, with all the variations of the various producers!…

In Perigord, sealed tins of meat are preferred to jars and by letting it rest for at least a year in a dry place, the product improves, becomes more mellow, smoother and therefore tastier!… The best Perigord paté (with foie gras) is prepared and cooked in tin.


Gilles Hermès Storyteller teller of Périgord Produits
e-mail :

Back home