Castaing

Maison CASTAING selects and prepares its foies gras by hand to offer premium quality

In 1919, great-grandfather Joseph Castaing sold his farm produce, cooked by his wife, to hotels and restaurants in Paris, Bordeaux, Nancy, Pau…

Castaing, a small family business now run by Jean-Daniel Castaing, continues to source its produce from local farmers with whom it has been associated for generations.

Carefully kept secret, the recipes draw on the family heritage while taking into account today’s techniques and tastes. Always faithful to its founding values : authenticity, know-how and excellence.

CASTAING works in close collaboration with traditional local farms where breeders put their experience at the service of quality and comply exclusively with the qualitative requirements of the Label Rouge specifications.

This label certifies that the ducks’ growth period is respected (minimum 102 days), that they are reared outdoors in large open spaces surrounded by trees, and that they are fed 100% natural grain corn.

Thanks to the total control of the production chain, Castaing can guarantee the traceability and origin of all their products.

• Respect : cherishing this noble resource is our rule at Castaing at every stage of the manufacturing process.
• Selecting : the experience and expertise of our collaborators, the hands and the rigour sort the livers and other cuts into categories.
• Maturation of raw materials : once spiced, raw foies gras are left to mature for 24 to 48 hours, confits for 4 days and magrets for 12 days for smoked and dried cured meats. The flavours are authentic, the aromas subtle and the textures smooth.

Maison CASTAING selects and prepares its foies gras by hand to offer premium quality. CASTAING offers its traditional family recipes in modern and elegant packaging.