Continual research to achieve new and improved, artisanally made products has placed Mas Parés at the peak of Spanish and European haute cuisine since it started business in 1978. Its corporate philosophy has positioned it as one of the main driving forces behind initiatives organised to promote duck by-products, its roots and historic origins. All of this is aimed at increasing consumption. It must be noted that Spain has become one of the main consumers worldwide of moulard duck by-products, the ideal race for obtaining the esteemed foie gras. Before the 80’s, this consumption was almost non-existent in our country.

Among others, Mas Parés stands out for its training activities at various aviculture schools, hostelry schools and cookery societies, as well as promoting duck-cooking seminars at major national restaurants, recovering and creating recipe books and participating actively in various trade fairs around Europe.