Foie gras and pates Gourmet food store
At El Buen Gourmet you can buy the most exquisite selection of foie gras and choice pâtés and mousses. You can also buy delicatessen products with an intense and suggestive flavor to make delicious dishes with marmalades and our Vinegar Reduction Pedro Ximénez Sauce, aromatic and dense, of excellent flavor to captivate the most demanding palates... These are delicatessen products of great quality with a very smooth texture that captivates the palates of the most demanding gourmet. Selected Pâtés, foie gras and mousses of Spain that without a doubt will be the delight of lovers of delicatessen products.
Now in our online gourmet store you can buy foie gras and enjoy these delectable products of creamy texture and smooth and delicate flavor.
SHOP FOIE GRAS
In the gastronomic world of the of last one hundred years, foie-gras has become a staple of gourmet foods, as much from the point of view of its culinary applications, as from its spreading among the tables and menus of the most famous restaurants. In other words, foie-gras has gradually conquered the palate of Spain, becoming the second country in the world in consumption of this gastronomical delight. Nowadays, it is normal to find terrines made right at the restaurant. Of goose or duck, foie-gras has graduated to the table of the most prestigious restaurants.
In haute cuisine, when we talk about the goose or duck liver, we are really talking about the concept of foie-gras, meaning literally, greasy liver. If we say just “Foie”, we could be talking about just any liver: calf, bovine or pig, without making a distinction between those and the real symbol of the high gastronomy. However, as it always happens when a product reaches certain notoriety, it creates certain confusion about its terminology and correct definition. M. Etxenike wants to contribute first by reviewing the historical and cultural data, clarifying the terms and then showing some of the creations and updated product presentations that are so extraordinary.
DENOMINATIONS OF FOIE-GRAS
It is necessary to clarify the term “foie gras”. The concept foie-gras (greasy liver) makes reference to the liver of duck or goose that has been fed during a period of 12 to 16 days.
Only two products can be appropriately called "foie-gras" in their commercial denomination:
Whole Foie-gras (Foie-gras entier): Made of one or two whole liver lobes; either cooked (cuit), semi-cooked (mi-cuit), or fresh (frais).
Block of foie-gras (Pad de foie-gras): bloc de foie gras, a fully-cooked, molded block composed of 98% or more foie gras; if termed avec morceaux ("with pieces"), it must contain at least 50% foie gras pieces for goose, and 30% for duck.
