Medalle Farm

Our ducks and poultry are raised and fattened by us with cereals produced on the farm.

All our preparations, in particular sausages, pâtés, galantines, stuffed necks, etc., are made without any additives, binders, preservatives, nitrite salt, etc.
Our preserves, which improve with age, are made with great care and without additives. The liver is canned as is, without being reconstituted. Like pâtés, stuffed necks and fritons, foie gras should be eaten cold, but not iced. To appreciate the full flavour, it is recommended to open the tin a few hours before eating. The confit can be heated on the grill for 15 to 20 minutes, the skin must be grilled. Serve it hot, accompanied by the vegetable of your choice.
We also make cow's milk cheese and old-fashioned cottage cheese.

We sell at the farm on Thursdays from 10am to 6.30pm, on Fridays and Saturdays from 3.30pm to 6.30pm and at the markets in Gaillac and Marssac on Fridays, and in Albi (Bd Strasbourg) on Saturdays.