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 as an entrée and taste with a slice of french bread.

Composition : Ostrich meat (at least 60%), duck fat, salt and green pepper.

Farmer : Jean Claude Aulas

Origin : La Canourgue, Lozère (France)

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