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Our spread of duck foie gras with Espelette pepper the essential of your aperitif dinner, a recipe of full of pep that smells good the Basque country.

The origin of Espelette pepper is in South and Central America, there are more than 6000 years.

For the record, it was brought to Europe by Christopher Columbus. In the seventeenth century, it was used to flavor and raise the chocolates of the Basque country.

1 jar of foie gras spread = 15 to 20 toasts.

7 different recipes for our specialty foie gras spread Toast Gaillard: foie gras fig, foie gras pepper sichuan, foie gras nature, foie gras truffle, foie gras chestnut, foie gras cepe.

Composition : Duck foie gras France (71%) , water (25%) , Armagnac (1.4%) , peppers, Espelette pepper (0.4%) , salt, nitrite salt, sugar, spices.

Storage: 4 years from the date of manufacture, in a dry place.

Nutritional values for 100g: Energy: 1664kj/404kcal, fat: 42g including saturated fatty acids: 17g, carbohydrates: 0.9g including sugars: 0.5g, protein: 5.6g, salt: 1.1g.