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Goose liver raw, foie gras, without nerves, from Eastern Europe
cooled product 0 ° C to + 7 ° C
SKU
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
Important note on product prices
This item is a weight Product / fresh natural product. The final weight therefore depends on the choices available from nature each of receiving your order. Likewise, the price may be subject to daily fluctuations. Therefore, the final price is determined by the weight of the product, which is the desired amount at the next and the rate at the date of delivery of the product price. In weight articles, the final calculation always takes place after the price / unit. For example, EUR 5 / 100g. Should the resultant price and / or the weight differ by more than 30% up or down from said when ordering price or quantity ordered, the seller is the buyer thereof initially by set e-mail or phone in advance and only execute the order if the buyer agrees to this deviation.
This item is a weight Product / fresh natural product. The final weight therefore depends on the choices available from nature each of receiving your order. Likewise, the price may be subject to daily fluctuations. Therefore, the final price is determined by the weight of the product, which is the desired amount at the next and the rate at the date of delivery of the product price. In weight articles, the final calculation always takes place after the price / unit. For example, EUR 5 / 100g. Should the resultant price and / or the weight differ by more than 30% up or down from said when ordering price or quantity ordered, the seller is the buyer thereof initially by set e-mail or phone in advance and only execute the order if the buyer agrees to this deviation.
The main vein has been removed and saves a time-consuming work step. This product is used as foie gras brulee, flan, terrine, terrine insert or foie gras praline. The livers are also suitable for terrines, where they are processed as a farce or in pieces and seasoned, slowly cooked at approx. 40 ° C. The best guarantee for the culinary quality of the liver is an optimal condition of the animals during the fattening. Here one makes use of the natural ability of the waterfowl to eat the necessary reserves in the form of fat in their livers before their long flights in autumn. Through targeted feeding of the animals during the 3 months of rearing and the gentle stuffing during the last 2-3 weeks, these livers reach a certain size.
Additional information about the product
