Foie gras
The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding. Today, France is by far the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and China.
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.