Foie gras
In 2012, France produced around 19,000 tonnes of foie gras representing 75% of the world's production in that year. This required the force-feeding of around 38 million ducks and geese. World production in 2015 is estimated as 27,000 tonnes.
Nouvelle-Aquitaine
Pig farming, which represents a significant part of the agri-food sector is distributed throughout the region (regional races: black ass Limousin, Gascon pork pie black Basque) and is guaranteed by the label "porc du Sud-Ouest ". The pigs in the region are used to produce many meat products, starting with the famous Bayonne ham. Many farms have also specialized in poultry production including yellow chicken Saint-Sever and poultry of Sèvres val (regional races Barbezieux, Limousin, Gascony, Landes and Marans) and fat waterfowl (mule ducks and geese), primarily designed for the production of foie gras and confit. Nouvelle-Aquitaine is the first European region in terms of foie gras (more than half the French production). The label "Canard à foie gras du Sud-Ouest" occupies a large part of the region.