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creamy texture
Responsible entrepreneur: Brogsitter
7g of which sugars 0g protein 24
7 g Salz 1
6 g Carbohydrates 2
Gänseleber Entier mit Portweingeleé, 180g Accessoires creamy textureWhole foie gras marinated overnight with spices. Plant based gelatin binds the lovely port wine that coats the cooked foie gras. A real classic from Rougie Bizac Origin: France, by Rougie Bizac Ingredients: Goose liver, 20% port wine flavored aspic (water, 2% port wine, jelly [pork gelatin, salt, sugar]), port wine, salt, sugar, pepper, antioxidant: sodium L ascorbate Net filling quantity: 180gr. Condition: Semi preserved in glass Minimum shelf life:
