Results for
DISMARK PRODUCTS SL
Spain
Intense ruy color with nice purple nuances; it taste like plum, raisin, honey and mint. Particularly recommended to drink with nuts; dried vegetable meals; fish in sauce meals; meat such as duck or rabbit; meat cuts; cheese and some desserts.
Request for a quoteTHE GOURMET CORP
Spain
Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).
Request for a quoteTHE GOURMET CORP
Spain
Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).
Request for a quoteTHE GOURMET CORP
Spain
Fatty duck liver deveined, seasoned and cooked in a terrine in a water bath (pasteurization).
Request for a quoteTHE GOURMET CORP
Spain
Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).
Request for a quoteTHE GOURMET CORP
Spain
Duck fatty liver, 30% pieces of duck foie gras 1Kg round can.
Request for a quoteTHE GOURMET CORP
Spain
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.
Request for a quoteTHE GOURMET CORP
Spain
Duck fatty liver paste, emulsified with lean duck and pork, poultry liver and milk. Very mild flavour.
Request for a quoteTHE GOURMET CORP
Spain
Olive Oil Speciality Foie Gras. 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.
Request for a quoteTHE GOURMET CORP
Spain
Quince Speciality Foie Gras. 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.
Request for a quoteTHE GOURMET CORP
Spain
Truffle Speciality Foie Gras. 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.
Request for a quoteTHE GOURMET CORP
Spain
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.
Request for a quoteTHE GOURMET CORP
Spain
Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).
Request for a quoteTHE GOURMET CORP
Spain
Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).
Request for a quoteTHE GOURMET CORP
Spain
Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).
Request for a quoteTHE GOURMET CORP
Spain
Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).
Request for a quoteTHE GOURMET CORP
Spain
Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).
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Results for
Duck meat - Import exportNumber of results
17 ProductsCompany type