Goose foie gras and jelly of your choice
In France the goose fat liver or "Foie Gras" is only served on very special occasions, as a starter. A glass of late harvest Gewürztraminer and a warm slice of toast "et voilà".
Net weight: goose liver 120 grams, jelly 130 grams.
Gosse Liver Block : goose liver 88%, water, cooking salt, sugar, spices,
antioxidant: sodium ascorbate, preservative: sodium nitrite
of your choice: onion jelly, Gewürztraminer jelly, mirabelle jelly, Pinot gris jelly or Pinot noie jelly.
Best before: 12.2020
The mould coating is typical of the handmade sausages from Auvergne. Depending on the degree of maturity of the sausage, it is more or less strong, because the noble mold develops naturally during the maturing process and gives the sausage its incomparable taste. The natural mold can be consumed without restriction - but if you wish, you can also brush the salami slightly dry.
Note on the closure of the salami
The sausages are closed at both ends with a small aluminium clip. Please be careful when cutting and eating.