Foie gras escalopes Extra, 200g – 4 or 5 slices of 50g

Greco Foie gras supplies the best Chefs in Barcelona.

OUR RECOMMENDATIONS:

• 50 g slices of specially selected extra foie gras for grilling, pan-frying or grilling..
• Cooking method: “poëlé” Cook in a frying pan over medium heat. Brown on both sides and finish in the oven for 30 seconds at 150°.
• Served vacuum packed.

Foodstuffs:

Label Rouge is awarded to foie gras producers who feed their ducks on non-GMO cereals, without any antibiotic treatment and fattening them in park with whole grain maize from the same territory.

https://es.wikipedia.org/wiki/Label_Rouge

Quality certificates:

Les Landes PGI certifies that the geographical origin of the ducks is Les Landes.

https://www.aec.es/web/guest/centro-conocimiento/indicacion-geografica-protegida

The ducks are reared in a traditional, slow-growing manner (minimum 102 days, 20/25 days longer than normal). These ducks are identified by their black and white colouring, a hallmark of quality.

In keeping with tradition and in the context of environmentally-conscious local agriculture, the ducks are reared in total freedom in the open air in an environment rich in aromatic plants.

This type of traditional production represents only 5% of all French foie gras production.

The selection and sourcing is carried out by us personally in order to ensure perfect traceability.

At Greco Foie gras, we use this unbeatable raw material to produce our foie gras in a completely artisan way, without additives or preservatives, preserving all its properties.