SHELF-LIFE OF THE PRODUCT
There is not just one type of Foie Gras, but several depending on the mode of cooking which determines the texture and the shelf-life of the finish product. Every customer will have the opportunity to find his favourite "Foie Gras".
Raw liver
It should have an attractive colour, an ivory white pink or yellow one, and must
be firm but soft to the touch.It should weight between 450-700 g for a goose
liver, and between 400-500 g for a duck liver. They can be kept a week between
1° and 4°C, under paper vacuum packed.
Fresh Foie Gras
They can be kept up to 3 weeks under refrigeration at +2° +4°C. After having the gall-blader removed, livers are salted, spiced, put in their mould : Pasty Crust - Terrines - Torchon, and sightly cooked. This treatment gives them unequalled delicacy and softness.
Half preserved Foie Gras
Available in jars, tins, or thermosealed containers, they can be kept for several
months under refrigeration at +2° +4°C. This type of preparation is the best way to secure product and still keep an irreprochable gustative quality.
Preserved Foie Gras
They can be kept for several years at room temperature.These products are
getting better through the years and developp their full flavour after one year.
Usefully, they can be stored in a cool and dry place without worrying about any
refrigeration. Packaging varies.
The range of our Foie Gras products is quite large and could satisfy any requests as well as catering, hotels, restaurants, retailers...
The Foie Gras processed in our plant and in Alsace region is different from the others: we are using fresh livers, differents kind of spices, real black winter truffles from perigord. We do not use alcohol.
We are glad to propose you the following:
