|Net Weight (Grams)||
A typical pâté from Périgord, made at 50% with pork stuffing and a stone of 50% of duck liver mousse with 40% foie gras.
Pork meat (origin France), 20% duck’s foie gras (origin France), duck’s fat (origin France), milk, poultry liver (origin France), whole eggs, salt, pepper and sugar.
22,00€ VAT incl.
Keep at ambient temperature.
Its presentation in round tin gives the advantage to be sliced in medallions. Usefully substitute the foie gras. Quite often part of any party for aperitif, cocktail, as a starter, etc. Serve cold.