Produced according to a Périgourdine recipe, the Rougié cassoulet celebrates both the local gastronomic tradition and the historical cradle of the brand. With authenticity and know-how, Rougié offers you a tasty dish simmered, as tradition dictates, in duck fat.
 
Legends abound around this convivial dish, emblematic of the Southwest. Concerning his paternity, speculation is going well, as for many regional specialties ... We will retain only its etymology: the cassoulet takes its name from the "cassole", a terracotta enamelled container used by peasant families to cook their meat, accompanied by white beans.
 
Of course, the cassole is still in common use in the Southwest. However, to allow you to preserve its taste qualities for a long time, Rougié has chosen to package his canned cassoulet to share it, with family or friends, at the time you choose.
 
Open the tin and heat in a bain-marie.
 
After opening, store in refrigerator and consume quickly.