Lamb Figatel from the truffle orchards, for grilling

Truffle orchard lamb figatel for grilling – Image 2

Truffle orchard lamb figatel for grilling – Image 3

Truffle orchard lamb figatel for grilling – Image 4

Lamb Figatel from the truffle orchards, for grilling

This liver sausage is the product of our lambs raised in the truffle orchards, herbs from the estate (rosemary, sage, thyme, etc.), and padróns—small Galician peppers grown in our kitchen garden.

Dried and then aged in our cellars, it is at once delicate, spiced, and powerful. It reflects our terroir and our vision of cuisine.

Lamb figatel is designed to simplify your cooking while providing true enjoyment.
Grilled on a plancha or in a pan, it perfectly accompanies a purée, a Poivronade, or our Octobre Rouge

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65,00€ Portions of approx. 350 g. Price per kg

Ingredients	Organic truffle orchard lamb, Gascon pork fat, organic padróns, organic herbs, unrefined natural salt
Best before	3 months
Packaging	Vacuum-packed
Storage	Keep for approximately 3 months at 3
Tasting advice	If possible, open the packs 24 hours in advance and hang them in your refrigerator.

Lamb Figatel from the truffle orchards, for grilling

Why choose lamb rather than pork for this figatel?

I was deeply interested in how our ancestors produced thousands of tonnes of truffles before the First World War. Nearly 100 times more than today.

As they had no tractors, they maintained their truffle orchards with four-legged mowers: sheep.

It took me nearly 20 years to put these "mowers" in place, but since 2022, our truffle orchard lambs have become my new mowers and provide us with exceptional meat.

Using the lamb liver from our truffle orchards and herbs from the estate (rosemary, sage, thyme, etc.), I devised a liver sausage with herbs—in other words, a figatel, with all due respect to my Corsican friends.

A figatel both delicate and powerful that reflects our terroir and our vision of cuisine.

In fact, the only thing that makes the difference between what is good and what is not is conscience.

The conscience of doing things right.

Conscience is what we have relentlessly poured into our work for 40 years, in order to bring you the best of our expertise.

And that is what led me to offer you our lamb figatel.

I know, the Corsicans will be up in arms; true figatellu is made with pork liver and is, of course, Corsican, so it must be made in Corsica.

But I love liver sausage (or *saucisse de Foix*) as it is made in the South-West, and I also love it with herbs (the same ones we use for our herbed lard).
And a liver sausage with herbs is a figatellu (plural figatelli).

That is why I simply called ours figatel.

This sausage is dried and then aged in our cellars, delicately seasoned with herbs from the estate. It is at once powerful, spiced, and delicate.
The figatel contributes to, and often provides, the entire seasoning; it brings depth to the dish.

You can enjoy it in three ways:

Cut into one-to-two-centimetre slices and sautéed over low heat without added fat in a preheated stainless steel pan. As an accompaniment, try potato purée or einkorn with tomato,
Or alternatively, grilled over a hearth fire or barbecue, either whole or split lengthwise, served with sautéed vegetables,
Cut into thin slices (3 to 5 mm), sautéed figatel accompanies fish fillets, scallops...
For a quick preparation, split lengthwise and placed on toasted bread with tomato coulis and perhaps some aged cheese, then into the oven for a few minutes to grill the figatel and melt the cheese.

: Lamb figatelle on the plancha

: Grilled figatelle on the Feuerring

: Preparing a pâté en croûte with figatelle wrapped in herbed fatback

: Lamb figatel, tomato bread, Salers

Questions & Answers

1. What is lamb figatel?

Lamb figatel is a liver sausage made from lambs raised in our truffle orchards. Its intensity comes from herbs from our garden such as rosemary, sage, and thyme, and from padróns—small Galician peppers grown in our kitchen garden.

2. Why do you raise "truffle orchard lambs"?

Because the meat is exceptional, due to the Castillonnaise breed and the way the animals are raised.

These lambs graze freely day and night across several hectares planted with truffle oaks, vines, lavender, and wheat.

They feed on our cereals and pulses (wheat, einkorn, fava beans) and everything within reach: leaves from the truffle oaks, the grass and flora of the orchards, vine shoots (and grapes too!), and they drink water from our source aux Loups.

I have devised a recipe to use the liver of this incomparable animal.

3. What is unique about these lambs?

Our lambs serve as natural mowers in the truffle orchards, a method inspired by ancestral practices from before the First World War. In addition to weeding, they provide natural nitrogen to the soil, which subsequently encourages truffle growth. Every day, our daughter Camille sets up new fences and moves the lambs to a different paddock so they have fresh grass daily: this is known as Dynamic Rotational Grazing (PTD). These lambs consume no industrial feed and are never kept indoors. Their meat is exceptional.

4. What is the difference between figatel and figatellu? Traditionally, a figatellu is a Corsican pork liver sausage. Figatel, on the other hand, is our version made with lamb liver, aromatic herbs, and padróns from our organic kitchen garden.

6. How should one enjoy the lamb figatel?

Figatel can be enjoyed in several ways: sautéed in thin slices to accompany fish or scallops; grilled over a hearth fire or barbecue; or on toasted bread with tomato coulis and cheese.

7. Which accompaniments for the figatel?

To accompany the figatel, you might choose potato purée, einkorn with tomato, sautéed vegetables, or our Octobre Rouge or our poivronade for even more flavour.

8. How do you craft the figatel?

First, we prepare our mixture of lamb liver, Gascon pork meat and fat, padróns, and herbs. Once thoroughly combined, the mixture is stuffed into casings. The figatel is then dried and aged in our ham cellars for at least 30 days.

9. How to store this figatel?

It is delivered vacuum-packed and can be kept for three months in the refrigerator.