The Whole Goose Foie Gras from the Périgord, ivory in color, a little pinkish, develops in the mouth a sweet and refined flavor. Find the real one whole goose foie gras from the South West, prepared according to the tradition of the Périgord by small producers.

To treat your guests, bet on a whole Goose foie gras from the Périgord, a must for the gastronomy of the South-West. This foie gras is carefully selected for its flavor and its creaminess. In thin or thicker slices, naturally or accompanied by a soft wine and a few toasts, this Goose foie gras from the Périgord will seduce you with its flavor.

Composition of the whole goose foie gras: Goose foie gras, salt, pepper

Jar: Net weight 125g

Tasting tip: Place the goose foie gras in the refrigerator in its packaging a few hours before serving it. Take it out at room temperature about a quarter of an hour before serving and slice it with a thin-bladed knife dipped in hot water. 

The goose foie gras is a culinary specialty French which is renowned for its delicate texture and its rich and subtle taste. It is prepared from the goose foie gras, which is a high-quality foie gras that comes from geese fattened in a traditional way.

To prepare the goose foie gras, the liver is first seasoned with salt and pepper. It is then cooked gently to preserve its delicate texture and subtle flavor. After cooking, the foie gras is cooled and matured for several days to develop its characteristic flavor.

The goose foie gras is often served thinly sliced with toast or toast and a fig or onion jam to complete the dish. It can also be used in a variety of recipes, such as a sauce for grilled meats or vegetables.

The whole goose foie gras is a local product selected by My Local Delicatessen

Nutritional values per 100g