| ≥1 piece |
Foie gras, and fattened geese in general, have been known since ancient times. The Romans were the firts to give importance to the fattening of geese and made fat livers a table speciality on which they based, extensively refined, gastronomic pleasures.
This delicacy can be defined by the different methods of manufacture, the most well known being: Torcione de foies gras, p¨¤t¨¨ de foies gras, foies gras-stuffed breast of goose and smoked foies gras.