Description

In our sector, the main technical revolution of the last 20 years is the FLASH FROZEN process (-60°C in less than 30 minutes).

This process means that foie gras can be maintained at its best level of quality and freshness, less than one hour after slaughtering and butchering.

Our rigorous knowledge of our product  allows us to define precise technical spécifications for frozen products, to be used with producers.

Frozen and de-veined duck foie gras.

3 presentations :

·         Flat de-veined in vacuum packed

·         De-veined and moulded

·         De-veined in zipped bags

3 kinds of foie gras :

·         Whole

·         Moulded large lob

·         Small lob

3 origins :

·         France

·         Bulgaria

·         Hungary