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Artisanal products from Anne Rozès
Coming from a long family tradition in spirits, Anne and Philippe Rozès created the cannery in 1970 in southwest of France.
In the early years, the small cannery mainly made canned duck and cooked vegetables. Over the years, the range has grown really good family recipe: Cassoulet with duck,
Foie gras, Duck gizzards.
In 2005, Christian Parra, a two-star chef, became a partner of the cannery, he signed for three of his recipes, including that of black pudding and Pork pate.