Hudson Valley Farms is a subsidiary of Hudson Valley Foie Gras, a company based in Ferndale, New York State.
In Saint-Louis-de-Gonzague, Quebec, the company follows a French production technique first introduced in 1994 by two producers from the South-West of France, Emmanuel and Olivier Nassans. Robert Caswell. for his part, oversees all aspects of duck butchery, foie gras preparation, deveining, slicing, cooking and the making of finished products.
Hudson Valley Farms duck farm follows responsible, animal-friendly practices that guarantee the quality of its foie gras. As a result, the company uses no antibiotics or vaccines throughout the rearing process.
