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The origin of this gastronomic delight dates back to the 1st century and its creation is attributed to Marco Gavio Apicio, who made complicated recipes such as foie gras obtained from the liver of goose fed with figs. We give thanks to that creative mind, since today it is considered a culinary delicacy.
The origin of this gastronomic delight dates back to the 1st century and its creation is attributed to Marco Gavio Apicio, who made complicated recipes such as foie gras obtained from the liver of goose fed with figs. We give thanks to that creative mind, since today it is considered a culinary delicacy.
When we talk about whole or entier foie gras, we refer to a product made 100% with liver, without crushing or mixing with other meats, subjected to a light heat and pressure treatment to preserve it, like this one from Coalla that we recommend consuming in pieces not very fine, to notice the consistent bite of the product, while remaining soft and silky.
When we talk about whole or entier foie gras, we refer to a product made 100% with liver, without crushing or mixing with other meats, subjected to a light heat and pressure treatment to preserve it, like this one from Coalla that we recommend consuming in pieces not very fine, to notice the consistent bite of the product, while remaining soft and silky.
- Tipo
- Todos los productos
- País
- Francia
- Productor
- Coalla
- Volumen
- 125 grs
21276
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