Whole foie gras marinated overnight with spices. Plant-based gelatin binds the sweet port wine that coats the cooked foie gras. A true classic from Rougie Bizac
Origin: France, by Rougie Bizac
Ingredients: Goose liver, 20% port flavored aspic (water, 2% port, jelly [pork gelatin, salt, sugar]), port, salt, sugar, pepper, antioxidant: sodium L-ascorbate
Net capacity: 180gr.
Condition: semi-preserved in glass
Shelf life: at least 6 months at +2 °C to +4 °C
Preservatives: nitrite curing salt
Contains alcohol
Store cool at -2°C to +3°C
Responsible entrepreneur: Caviar Tresor Delikatessen Gmbh & Co. KG, Querstücken 3 A, 22851 Norderstedt, Germany
Ingredients |
Foie gras, 20% port flavored aspic (water, 2% port, jelly [pork gelatin, salt, sugar]), port, salt, sugar, pepper, antioxidant: sodium L-ascorbate |
nutritional values |
Specification per 100 g |
calorific value/energy |
1677kJ / 401 calories |
Fat |
39.6g |
hereof: saturated fatty acids |
14.8g |
carbohydrates |
4g |
of which sugars |
0.6g |
protein |
7.2g |
Salt |
1.8g |
Percent of reference intake for daily intake
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