History of Maison Ramajo

For over 40 years, we have been passionate about goose and duck foie gras. We were the first in the Gers region to register as a farm-based food processor and to welcome customers to our shop on our farm.

From the very beginning, quality has been our credo, as we deliberately manage the entire production cycle: from raising small geese and ducklings to processing the product using traditional methods, without any additives or preservatives. Our motto is: "Why spoil good natural products with industrial methods?"

We offer a range of goose and duck preparations. These include whole and semi-cooked foie gras, of course, but also confits, ready meals (cassoulet with duck confit, goose stew, duck breast with mushroom sauce, garbure soup, traditional pork knuckle), our rillettes, terrines, duck sausages and dried duck breasts.

Maison Ramajo today

Today, Miraine and Pierre-Marie are in charge of the cannery and marketing, while Sébastien manages the farm where the geese and ducks are raised and fattened. We are committed to preserving the expertise and taste that have made our company's reputation.

We are delighted to introduce you to our entire range of products, which are bursting with the flavors of Gascony,
for the delight of your taste buds.