Castaing

Class [29]
Meats and Processed Food Products

Pates, fois gras, magrets (filets of duck or goose meat), confits of meat and poultry, poultry livers, goose livers, rillettes, duck mousse, mousse of liver, duck sausage, cocktail duck sausage, stuffed duck neck, quail; cooked dishes of meat, poultry and/or fois gras; raw, semi-preserved and preserved poultry, duck or goose meat, escargots and truffles; all included in Class 29.