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Spain
Duck fatty liver paste, emulsified with lean duck and pork, poultry liver and milk. Very mild flavour.
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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.
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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.
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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.
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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.
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Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).
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Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).
Request for a quoteSpain
Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).
Request for a quoteSpain
Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).
Request for a quoteSpain
Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).
Request for a quoteSpain
Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).
Request for a quoteSpain
Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).
Request for a quoteSpain
Fatty duck liver deveined, seasoned and cooked in a terrine in a water bath (pasteurization).
Request for a quoteSpain
Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).
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