Quail Pâté with Foie
Ingredients & Making:
Quail in vinegar marinade (30%), poultry liver, bacon, extra virgin olive oil, butter, foie, Oporto wine, sugar, onion, salt and spices.


Degustation Suggestion:
To be served cold and mix the higher layer of grease with the rest of the product. Spill olive oil over the bread before spreading the pâté. Keep cool once open.


Pack and Packaging:
Jar 130 grs. 12 units per box.