Reaching maturity after the first frosts of the winter, the black Périgord truffle (or Tuber Melanosporum) is the most aromatic of the worlds seventy species of truffle, with a special harvesting technique relaying on the use of an animal truffler, which nowadays is most frequently a dog.
From January onwards, local production can be found on stalls in the markets at Sorges, Périgueux,
Excideuil, Sainte Alvère and Sarlat.
Foie gras, produced from both ducks and geese, is another of the Périgord’s star seasonal products,
the quality of which is assured via the IGP (Indication Géographique Protégée) label guaranteeing that foie gras is produced within the boundaries of the “Canard à foie gras du Sud-Ouest Périgord” appellation.
Goose foie gras is currently in the process of obtaining IGP status.
From November to February, small producers can be seen selling foie gras and other duck and goose products such as confits, gizzards and fat in our local award-winning duck and goose markets (marchés au gras).
