Nutritional information per 100 g

⁕ Calories: 1476 kJ / 357 kcal
⁕ Fat: 33 g
⁕ Of which saturates: 12 g
⁕ Carbohydrate: 0 g
⁕ Of which sugars: 0 g
⁕ Protein: 15 g
⁕ Salt: 1.2 g

Anne and Philippe Rozès founded the cannery in 1970, building on a long family tradition in the spirits industry. Anne's kitchen and Maïté and Philippe's Renault 4L van, packed with samples, were the heart of the business at the time, which was located in Lahonce on the banks of the Adour. Initially, the small factory mainly produced duck and vegetable preserves. Over the years, the range expanded: axoa de veau, pâté with Espelette pepper, piperade, garbure, and black cherry jam... More and more retailers in the southwest placed their trust in them: butchers, delicatessens, cheese shops, and wine cellars offered Anne Rozès preserves from Biarritz to Bagnères-de-Bigorre and from Hendaye to the mouth of the Gironde.
In 1998, their son Franck took over the management of the cannery and was joined by his wife Evelyne in 2007. In 2005, a partnership was established with Christian Parra, a double-award-winning chef (2 Michelin stars), for three of his recipes, including that for blood sausage. 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 producing high-quality products and to comply with European standards.
Today, the Anne Rozès team consists of 15 employees. All our recipes are presented in one shop, and we are delighted to welcome gourmets! This summer 2021, Franck's daughter will welcome you in the shop. The Rozès family continues their adventure!

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