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PGI — Aquitaine
Salted wings and legs, slowly cooked in their own fat — a seventeenth-century farming tradition that let nothing of the goose go to waste, today protected by a PGI (IGP).
Charcuterie speciality from Aquitaine, PGI (IGP) since 2026.
Goose rearing has been a hallmark of the Sud-Ouest since the Middle Ages, reinforced in the 17th century by the introduction of maize, which permanently shaped fattening methods through gavage. It was on the farms of this same region that goose confit developed from the 17th century onwards: the bird's wings and/or legs were salted and then slowly cooked in their own fat, a traditional method of preservation in fat. Historically, this practice made it possible to preserve the meat well beyond slaughter and to make use of every part of the goose, at a time when nothing went to waste.
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With the rise of preservation techniques in the 19th century, confit d'oie du Sud-Ouest spread beyond its native territory, while retaining its traditional production methods. The product remains inseparable from the 'marchés au gras' that have shaped, over the centuries, the region's gastronomic identity and the culture of locally fattened waterfowl.
The name 'Confit d'oie du Sud-Ouest' was officially recognised as a PGI following the publication of the implementing regulation in the Official Journal of the European Union on 11 June 2026, after more than twenty-five years of campaigning — alongside 'Oie du Sud-Ouest' and 'Foie gras d'oie du Sud-Ouest', two other designations from the same sector. This recognition covers 14 departments of the Sud-Ouest, from Dordogne to Hautes-Pyrénées, and the name may be supplemented by a local geographical designation — 'Gers', 'Landes', 'Périgord' or 'Quercy' — reflecting the diverse identities within the sector. Each year, the sector rears between 120,000 and 150,000 geese, for an annual confit production of around 45 tonnes. It has become a rare production: today it accounts for only around 4% of the volumes in the Sud-Ouest fattened waterfowl sector, and has remained fragile since 2016 following outbreaks of avian influenza that decimated breeding flocks. The PGI is championed by PALSO, the association that brings together and defends the foie gras waterfowl sectors of the Sud-Ouest.
Appearance
Pieces of confit goose wing or leg, submerged in their own cooking fat
Aroma
Unique aromas developed by slow cooking in goose fat
Taste
Salted and peppered, with no added additives or flavourings — the traditional Sud-Ouest recipe contains only salt and pepper
Texture
Meltingly tender, the direct result of slow cooking in fat — the traditional preservation method of the Sud-Ouest
whole cut, slowly cooked in fat.
the same preservation method, using the wings of the goose.
wings and/or legs taken from the bird.
the selected cuts are seasoned with salt and pepper only, with no added additives or flavourings.
slow cooking of the salted cuts in their own fat, a preservation method handed down from the 17th century.
from rearing to processing and packaging, all stages take place within the defined PGI area.
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Confit d'oie du Sud-Ouest is enjoyed gently reheated in its own cooking fat — virtually the same gesture, give or take a few degrees, as the one that has preserved it since the 17th century. This method of preservation in fat, originally devised to make use of every part of the goose across the seasons, continues to define the melt-in-the-mouth texture that characterises the product today.
Since: 2026
Area covered: 14 departments of the Sud-Ouest (Dordogne, Gironde, Landes, Lot-et-Garonne, Pyrénées-Atlantiques, Ariège, Aveyron, Haute-Garonne, Gers, Lot, Hautes-Pyrénées, Tarn, Tarn-et-Garonne, Corrèze), and a few communes in Haute-Vienne and Aude. The name may be supplemented by a geographical designation — 'Gers', 'Landes', 'Périgord' or 'Quercy'
Key requirements: Confit obtained exclusively from the wings and/or legs of Oie du Sud-Ouest, salted and then slowly cooked in their own fat; all stages, from rearing to processing and packaging, carried out within the PGI geographical area
Association under the 1901 Act (ODG)
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