Whole duck foie gras

This term is used when it is made from 100% foie gras: one lobe, several lobes, or a portion of a lobe and the seasonings, heat-treated in a jar. In a jar or jar, it gains smoothness with age as it absorbs its own fat.

Preparation: It is advisable to refrigerate at least 2 hours before serving. Pull firmly on the protruding part of the latex seal to break the vacuum that keeps the product airtight. Once the product has been removed from the packaging, cut it into thin slices. To do this, use a sharp knife, previously rinsed under hot water. Entier foie gras should not be spread on bread, like a pâté, but rather presented in small portions or thin slices.

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Origin: Espinal, Navarra

Ingredients: Duck foie gras 98%, salt, sugar, pepper, preservative: sodium nitrite, preservative sodium nitrite and antioxidant sodium ascorbate.

Weight: 80gr

Recommendations: Store at room temperature. Once opened, keep refrigerated for up to 5 days.