Etxenike's goose mousse has a fine texture and is very well integrated. It is made with the liver and meat of the goose and duck, in different percentages. Ideally, put it in the fridge at least 2 hours before consuming it, and take it out for about 15 minutes before serving it, always better at room temperature. The can opens on both sides to facilitate its consumption and to present the whole piece in the center of a plate. With a sharp knife and a bit of skill, make thin slices to place on toast, or consume as a spread, whichever you prefer, in both cases it will be delicious.
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In the search for excellent products there is no rest. In any circumstance we can find something that fascinates us, such as when we discovered Etxenike, the best Navarran preserves we ever imagined. By chance and in a remote setting, we indulge in delight with all its assortment. They are produced in the Pyrenean town of Espinal, in Navarra, and their commitment is to quality, with rigorous product and raw material controls.