Origins : the ostriches are bred free range on the Causse de Sauveterre in Lozère (south of France). Ostrich meat is both very tender, low fat, and rich in phosphorus (it even contains more phosphorus than fish).

Tasting tip : great on toast as appetizer. Very up-to-the-minute!

Composition : ostrich liver (52%), ostrich fat, milk, egg, modified starch, onion, salt, pepper, Cognac, nutmeg.

Farmer : Jean Claude Aulas

Origin : La Canourgue, Lozère (France)

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