Nutritional information per 100 g

Calorific value: 388 kJ / 93 kcal
Fat 2.6 g of which saturates 0.9 g
Carbohydrates 10 g
of which sugar 0.6 g
Protein 4.9 g
Salt 1 g

Anne and Philippe Rozès founded the canning factory in 1970, rooted in a long family tradition in the spirits industry. Anne's kitchen and Maïté and Philippe's Renault 4L van full of samples were the heart of the business, located in Lahonce on the banks of the Adour River. Initially, the small factory produced mainly canned duck and vegetables. Over the years, the product range expanded: axoa de veau, Espelette pepper pâté, piperade, garbure, and black cherry jam. More and more retailers in the southwest trusted them: butchers, delicatessens, cheesemongers, and wine cellars offered Anne Rozès canned goods from Biarritz to Bagnères-de-Bigorre and from Hendaye to the Gironde estuary.
In 1998, her son Franck took over the management of the canning factory and was joined by his wife Evelyne in 2007.
In 2005, we partnered with Christian Parra, a two-Michelin-starred chef, for three of his recipes, including the black pudding. Christian Parra's experience and reputation opened doors to the restaurant world and strengthened our reputation. In February 2009, we moved to our new workshop in Briscous to continue delivering high-quality work and complying with European standards.
The Anne Rozès team currently consists of 15 employees. All our recipes are presented in a shop, and we look forward to welcoming gourmets! This summer, Franck's daughter will be welcoming you to the store. The Rozès family continues its adventure!

Manufacturer: Conserverie Anne-Rozès, Mendiko Borda Route d'Hasparren 64240 BRISCOUS - France