OUR EXCLUSIVE RANGE OF REGIONAL PRODUCTS FROM THE SOUTH OF FRANCE FOR SPECIALITY FOOD STORES AND DIRECT DISTRIBUTION VIA MAIL OR THE WEB The products are marketed under one of five ranges :   OUR CASSOULETS FROM CASTELNAUDARY The Cassoulet Le Lingodoc is an authentic cassoulet from Castelnaudary containing : Haricot beans simmered in a real, fresh vegetable stock attractive pieces of duck or goose confit prepared by us NB : in Le Lingodoc products we only use the thigh Our own authentic Toulouse sausage Bacon rind We bring all our savoir-faire and care into the meticulous preparation of this delicious dish. Rediscover the wonderful flavours of a true cassoulet…   OUR CONFITS Confit is the culinary term given to the ancient process used to conserve meat : after steeping the meat in salt, it is cooked in melted fat, then covered with hot fat. With this method both flavour and texture are maintained. Rigorous selection of the best ingredients and the great care used in their preparation, guarantee a wide range of top quality confits.   OUR PREPARED DISHES Enjoy yourself ! liven up your meals ! A wide choice of recipes from the gastronomic South West of France. All our meats are grilled in ovens before being added to the dishes, giving them a better flavour and attractive appearance.   OUR  FOIE GRAS What is the difference between a ‘whole’ foie gras and a ‘bloc’ ? ‘Whole’ foie gras is as its name indicates, a whole liver, simply cooked and seasoned. The ‘bloc’ of foie gras is a preparation made up of pieces of foie gras reconstituted and seasoned. Whether ‘whole’ or in ‘blocs’, there are certain rules to be respected : slice the foie gras and serve on a bed of aspic, or simply serve on a plate decorated with some non seasoned salad greens. According to the experts, foie gras should not be ‘spread’ on the bread (which should be served toasted and warm) but should be placed delicately on the toast with your knife.   OUR TERRINES , PATES AND RILLETTES The Lauragais, rich in aroma , has enabled us to create this exciting selection of ‘verrines’ and ‘terrines’. Our medallions, our game patés , our duck terrines are all delicious. They should be served with a mixture of salad greens seasoned with vinaigrette. Serve with Minervois or Malepère wines. Mouth-watering !