Aromatic black truffles added to velvety foie gras, for a delightfully musky and intense taste. This gourmet delicacy is made using the finest, expertly prepared ingredients. Premium quality goose and duck liver are combined in a unique and innovative way, providing you with a deeper flavour profile compared to regular foie gras products. The result is an exquisitely indulgent treat for a memorable taste experience.
Serve with some warm toast or a fresh, flaky brioche. You can include some onion chutney or a fruit sauce on the side, with their light sweetness tinged by hints of sour notes providing a mouth-watering counterpoint to the rich foie gras. The perfect drink choice to accompany foie gras is a sweet dessert wine, with Béres Winery’s Tokaji Magita Cuvée 2014 the connoisseurs hand-picked choice for a remarkable pairing.
The animals are ethically raised in accordance with the highest welfare standards.
Goose liver (40%), duck liver (35%), water, goose fat, truffle (3%), milk powder, egg powder, salt, cognac, preservative (sodium-nitrite)
The product may contain traces of gluten.
About the Manufacturer
Rex Ciborum’s history dates back to 1896, and since then it has become the pre-eminent supplier of goose and duck liver products in Hungary. They take a traditional and artisanal approach, founded on skill and a painstaking attention to detail. As a result, with each bite you take you can be confident that you are tasting the finest liver delicacies, crafted by experts to provide you with an unparalleled experience.