Goose foie gras entier Lafitte 65 gr

Whole goose foie gras Lafitte 65 gr. It is always a good option because whole Lafitte goose foie gras is an original recipe from the southwest of France. Goose foie only made from whole goose foie gras, salt, sugar, pepper and other spices without the use of any additives or chemical preservatives to taste the best foie gras in a natural way. Whole Lafitte goose foie gras is pleasantly accompanied by fresh fruits such as figs or grapes, as well as jams and fruit preserves. In addition to liqueur wines such as Sauternes or Tokaji, goose foie pairs well with spiced Gewürztraminer grape wines.

Types of foie gras
Foie gras entier: The word foie gras is the French translation of fatty liver and refers to the ability of birds to accumulate fat in the liver as an energy reserve. Foie gras entier is made with a single duck and goose liver or a part of it. European legislation determines that the liver used to make foie gras must have a minimum level of fat and a certain size depending on the type of bird used.

Foie gras micuit: micuit in French literally means semi-cooked and refers to the cooking method of this food. While foie gras is made by undergoing a sterilization process, micuit is subjected to a pasteurization process, something that means that this product must be consumed in less time.

Foie gras block: the foie gras block is made with a foie gras emulsion and other ingredients such as different species and liqueurs. Sometimes, the pad may contain whole pieces of foie gras, which can be seen in the cut. We could say that the pad is a reconstruction from pieces of goose or duck liver.

Foie gras mousse: Foie gras mousse is an emulsion made with goose or duck liver and other ingredients such as animal fat, egg, spices and different liqueurs. The main characteristic of mousse, which differentiates it from other products such as foie, is that it always contains less than 50% foie gras.

Why Lafitte?
Lafitte is synonymous with excellence, tradition, quality and authenticity. Lafitte is a house founded in 1920 by Pierre Lafitte in the small French town of Montaut for the sale of game and foie gras to a small clientele of restaurants in the area. Pierre dies and it is his son León along with his wife Solange who takes over the business. In 1970, León incorporated his children into the business, which made Lafitte grow internationally and by leaps and bounds.

Lafitte has been distributing the excellence and unmistakable flavor of its foie gras for four generations. Lafitte distributes its products in France to prestigious restaurants, to a network of delicatessen stores around the world, and has 6 physical stores (Paris, Bordeaux, Dax, Mont de Marsan, Bayonne and Montaut).