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).

Tips : serve cold on a salad bed. Eat as an appetizer on a slice of bread.

Composition : Ostrich meat (at least 35%), duck fat, salt and green pepper (at least 0,2%).

Farmer : Jean Claude Aulas

Origin : La Canourgue, Lozère (France)

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