Description

Georges Bruck has been the leading worldwide ambassador for Foie Gras de Strasbourg since 1852. The quality of its production is the fruit of long-standing experience, combined with cutting-edge technology. Having been bled, salted and spiced, the raw fat liver is then cooked, and following specific processes, it becomes the best foie gras in the world.0.12

Read to eat, this is way too addictive, spread it on fig and sultana crackers or fresh baguette with fig jam (we also sell).

REGION:France