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Bloc of duck foie gras (4/6 parts) - Comtesse du Barry
What you need to know about this product
Invented in 1954 by Henry Lacroix, founder of Comtesse du Barry, the "Bloc" of foie gras is a mix of different foies gras. The result is a foie gras of equal quality that offers a fine presentation and smooth cut.
This foie gras is produced using farm raised ducks from South West of France, fed exclusively with whole corn grain in conformity with the Label Rouge specifications.
Refrigerate several hours before opening. Slice with a fine blade knife that you dip in hot water between each cut.
This foie gras is produced using farm raised ducks from South West of France, fed exclusively with whole corn grain in conformity with the Label Rouge specifications.
Refrigerate several hours before opening. Slice with a fine blade knife that you dip in hot water between each cut.
General information |
|
| Brand | Comtesse du Barry |
| Net weight or volume | 210 g |
| Country of origin | France |
| Price per weight or volume | 15,67 € / 100 g |
| Ingredients | Duck foie gras, water, salt, pepper, sugar. |
| Storage conditions | Keep cool and dry |