Surprisingly natural
Foie gras cured in salt is a unique product, 100% foie gras, totally natural. Made from a secret recipe since 1993, completely handmade, without additives or preservatives.
We obtain a foie gras with a delicate and creamy texture on the palate with subtle notes of hazelnuts and corn.
The selection and provisioning is carried out in a personalized way in order to obtain a perfect follow-up and an unbeatable quality in the raw material.
Being natural livers, they do not support any artificial process and are made avoiding long manufacturing processes.
All our products are made without any type of additive or preservative.
Prepared in small batches by hand in order to preserve all its taste values.
FOIE GRAS CURED IN SALT
Foie gras cured in salt
Info
Foie gras from Las Landes cured with salt and pepper.
No additives or preservatives. Suitable for coeliacs.
100 g portion
People: 2-3
Store frozen (see label date) or in a refrigerator for a maximum of 15 days. Thaws in the fridge (approx. 2 hours)
Recommendations
Serve it cold, keep it in the fridge until the last moment. Cut it lengthwise. Accompany it with a little reduction of Pedro Ximénez.
FOIE GRAS CURED IN SALT
Lobe of Foie gras cured in Salt
Info
Whole lobe of foie gras from Las Landes cured with salt and pepper.
No additives or preservatives. Suitable for coeliacs.
Portion of 375 g approx.
People: 8-10
Store frozen (see label date) or in a refrigerator for a maximum of 15 days. Thaws in the fridge (3h approx.)
Recommendations
Serve it cold, keep it in the fridge until the last moment. Cut it lengthwise. Accompany it with a little reduction of Pedro Ximénez.
“El Greco foie gras is a great product… And the people behind this project make it even bigger. Close, rigorous, committed and always willing to do the best for their customers.”
Mateu Casañas, Oriol Castro and Eduard Xatruch
Chefs of the Restaurant Disfrutar , 2nd in The World’s 50 Best Restaurants, 2 Michelin stars.
“The world of Foie gras is a very complex world… We find in this product a quality that never falls short of our standards: color, flavor, firmness, smoothness, elegance… All synonymous with a very good diet and excellent treatment of the product, the fruit of a family that dedicates itself body and soul to a delicacy that has revolutionized cuisine and haute cuisine”.
Paolo Casagrande
Chef of the Restaurant Lasarte BCN, 3 Michelin Stars.
“In the world of Foie gras, Chefs are grateful to have guaranteed the regularity of the quality of the product”.
Carles Gaig
Chef/Owner of the Restaurant Gaig
“El Greco foie gras are a delight. A top product, my favorite is the Foie gras cured in salt and pepper which is exquisite, balanced and subtle on the palate. Foie from another league. They obviously works with a top quality Foie des Landes and treated it wonderfully.
Guillermo Rodriguez
Chef of the Restaurant Accés
“Greco Foie gras, synonymous with excellence and commitment!!”.
Domenico Ungaro
Ex Chef of the Restaurant Mont Bar, 1 Michelin star
“Excellent fresh foie gras. It shows that the ducks are fed and raised outdoors. Very good flavor and texture. It arrives at the restaurant very fresh and well presented. The mi cuit terrines are also excellent with good flavor combinations and good texture. Excellent value for money!!”.
Quim Reig
Ex-Chef of the Restaurante Mirabé
“It is a 10 product, a top of foies, a great house with a great product”.
Marc Cuenca
Owner of the Restaurant Els Tres Porquets
“Very good, highly recommended”.
José Luís Díaz
Chef/Owner of the Restaurant Sense Pressa
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