Also known as the "Caviar of Bar", the currant jam made from berries which have been deseeded by hand with the quills of goose feathers is a unique, traditional specialty dating back to 1344. The skill requires months of practice and lots of patience, and no machine has ever been able to perform this delicate task which is entirely done by women: each berry in turn is taken between thumb and fingers. Its skin is then slightly perforated with the beveled tip of a goose quill, and the seeds are deftly removed without damaging the pulp. It takes three hours of tedious work to prepare two pounds of fruit ! The berries are then carefully poured into simmering syrup so that they keep their flavor and color. Once cooled, the jam is preserved in small faceted glass jars.

The resulting delicacy has always been considered a luxury product, and very early on become a "must" in aristocratic and princely circles, especially at the king's court. Victor Hugo was very fond of this jam, and Alfred Hitchcock relished it every morning. President Raymond Poincaré who was born in Bar-le-Duc, had it listed on the menus of the Élysée Palace. Today, only two producers still make this jam, meticulously following the traditional, century old recipe.