Micuit Keia of Entier Duck Foie Gras 275 gr

Buying Keia 275 grams of whole foie gras micuit is always a good idea because foie gras micuit Keia À l'ancienne is made in southwest France from 100% organic duck liver, fleur de sel, and Madagascar pepper. Furthermore, Keia foie gras micuit boasts an almost unbeatable smooth and creamy texture.

Keia foie gras micuit comes from Sarlat, in the Périgord region and is more of a pasteurized foie gras because it is cooked for a shorter time than micuit, which better preserves the flavors and nutrients of the product, according to Gaxen Ortuzar: “It is a foie gras micuit à l'ancienne, that is, as it was made in the old days.”

About Micuit Entier Foie Gras Keia 275 gr

To purchase Keia 275g Whole Foie Gras Micuit, you should know that this micuit has a total approximate weight of 1.4 kg, although it is a single 275g piece. Keia foie gras micuit is produced in Lemona, Biscay, by the prestigious Keia brand. Furthermore, this micuit has the Protected Designation of Origin (PDO) status: Origine Certifiee Périgord. For the production of this foie gras micuit, Keia uses only whole duck foie gras, fleur de sel, and Madagascar pepper. Therefore, Keia foie gras micuit is suitable for those with lactose, egg, gluten, or nut allergies.

What is micuit?

But what is micuit? Micuit in French, –midi-cuit– literally means half-cooked or semi-cooked and refers to the cooking method of this food. While foie gras is made by undergoing a sterilization process, micuit undergoes a pasteurization process, which means this product should be consumed sooner.

Unlike foie gras, foie gras micuit has a shorter shelf life, typically less than a year, and in the case of Keia's foie gras micuit, even less than fifteen days due to the pasteurization process. Furthermore, just like with preserved foie gras, you can find whole foie gras micuit or foie gras block micuit, depending on the desired purity of the liver. While the whole foie gras micuit contains no added ingredients, the block micuit may contain spices or liqueurs.

Why Keia?

Keia is a small company founded in 2005 by gastronome Kepa Freire Ortueta and ham carver Gaxen Ortuzar. It all began 20 years earlier when Kepa traveled to Finland and learned the cold-smoking technique. After experimenting with various options—woods, sugars, and salts—Kepa perfected his formula. Combined with the close friendship he had forged in 94 with the renowned Bilbao restaurant Casa Rufo, which had family ties to Gaxen, in 2005 they set out to carve out a niche in the market for high-quality, artisanal smoked products.

Keia is based on quality and, above all, on the concept of eco-gastronomy—that is, high-quality cuisine prepared with sustainable techniques. Therefore, Keia respects animal welfare and produces its products using clean and environmentally friendly processes. In addition to using top-quality raw materials, Keia treats the fish with care through a traditional method of heading, cutting, and deboning, carried out by professionals who love their work.