The Anjou goose meat is distinguished by its fibers, reminiscent of beef, and its captivating dark red hue. Raised since the Middle Ages in the Anjou region, between Maine-et-Loire and Mayenne, this goose offers a unique combination of tenderness and flavor. This delicacy results from a varied diet, the exceptional know-how of the breeders, and a minimum slaughter age of 175 days, including at least 92 days outdoors.