SARL PAGAN & FILS – LAHAGE FOIE GRAS

About

The Pagan family adventure began in 1978. François and Danielle learned how to force-feed ducks so that they could supply well-known fattened duck processing companies. Their two eldest sons soon joined them in the early 1980s. In 1981, along with 11 other farmers, François helped set up the Les Fleurons de Samatan cooperative. At the same time, with one of his cousins, they created a machine for dipping ducks to make plucking easier. 22 units of this machine were built and sold. In 1983, they decided to go into the whole business of rearing fattened ducks (rearing laying ducks and breeding ducks, laying eggs in hatcheries and rearing young ducks until they were force-fed). The companies they supplied with fattened ducks wanted them to be delivered pre-cut. This desire was a turning point in the company’s history, prompting them to process their ducks themselves and produce their own jars of duck confits. And so began the sale of fresh duck confits and foie gras, direct from the farm! As word of mouth spread, sales at the farm exploded. The next logical step was to build a canning factory and then set up a limited company in 1991. Between 1991 and 1994, sales to individuals grew steadily. They decided to stabilise the business in order to maintain the quality of the produce. The first employee arrived in 1995, followed by a second in 1997. To be able to devote themselves entirely to the quality of the production, force-feeding on the farm was stopped in 2002. They then selected a number of feeders to build up their own supply network. Today, the family business is thriving.

Location