Duck Liver Mousse 50% Foie Gras
(7 avis)
Description:
The nature of the cep is one of the most complex and does not allow man to control its development, let alone its cultivation.
The Cèpe du Périgord consists of a cap, a foot and a mycelium that allows it to exchange nutrients with certain trees for years.
The surface of the hat is light to dark brown. As an adult, the cap will spread out, taking on the shape of a cushion. The flesh is white and does not change colour when the mushroom is cut.
In France, an article of the civil code specifies that mushrooms always belong to the owner of the land on which they grow (forest, meadow or field), which also applies to state forests.
Here in the Périgord, this motto is king and the land rich in ceps is the subject of well-kept secrets.
Climatic factors are decisive. The ceps of the Périgord grow after a warm period interrupted by a heavy shower or hail. They then appear after about ten days.
The ceps that we scrupulously select are full of flavour and simply cooked, naturally, without colouring or preservatives: only a little salt to keep all their flavours.
The ceps we offer are drained after opening and are ready to be cooked.
Ingredients:
Porcini heads 70%, water, salt.
Weight in grams : 230 g
Certified by the Charte Excellence des Artisans Conserviers : 1
Product of French Cultural and Gastronomic Heritage : 1
Energy (in kj) : 112 kj
Energy (in kcal) : 27 kcal
Fat : 0 g
of which Saturated fatty acids : 0 g
Carbohydrates (in grams) : 0 g
of which sugars (in grams) : 0 g
Protein (in grams) : 2.3 g
Salt (in grams) : 0 g
Packaging : Box
Number of shares : 2 - 4
Preservation method semi-cooked cooked with raw salt : Canned food
Origin France : 1
- Your order will be processed within 24/48 hours
- Delivery in 24/48h in France, 3 to 5 days in the EU, 5 to 7 days internationally
- Delivery of fresh products in mainland France: chronofresh or Point Relais.
- delivered and packed with care and respect for the product
