Duck foie gras emulsion (crushed) with salt and pepper. Cooked in an autoclave at 104ºC (sterilized). Creamy texture ideal for spreading, preparing canapes and / or appetizers.
Germany
Beef tallow Seal Oil Mutton Fat oil Lard Goose fat Fish oil Duck fat Cod Liver oil chicken fat
Request for a quoteNetherlands
Composition: Duck breast 85.3%, vegetable protein 6.2%, pregalatinized starch 4.6%, glycerine 3.5%, salt 0.3%, potassium sorbate 0.1%. Analysis: Crude protein: 45%, fat content: 2%, crude fiber: 1%, crude ash: 3.5%, moisture 18%.
Request for a quoteCreate one request and get multiple quotes form verified suppliers.