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In order to ensure maximum freshness, all our products are delivered in chrono-food in a refrigerated truck. Did you know? After the Egyptians, Greeks, and Romans practiced the fattening of geese and ducks. The fattened liver became known in Latin as "Jecur Ficatum" (the liver due to figs). Foie Gras appeared for the first time on a Roman table in the 1st century BC, during a fabulous banquet reported by Horace. The Romans' enthusiasm for fig-fed liver was such that by the 4th century, "ficatum" ("with figs") became the term for the liver of all fattened animals. It would later give rise to the anatomical term "Liver". In the 19th century, the development of canning processes (preservation by sterilization with heat in a closed container) favored the emergence of canners who would become large houses, spreading their Foie Gras worldwide and quickly making it one of the jewels of French gastronomy. Since then, Foie Gras has been an integral part of France's culinary and cultural heritage. France, the land of kings' food: It was during the Roman period that Foie Gras was first consumed in the "Provincia" and then gradually in various parts of Romanized Gaul, including the Southwest. Many populations of the Roman Empire, and of course our Gallo-Roman ancestors, then became specialists in this preparation. From the 15th century, corn, a particularly suitable food for geese and ducks, was brought from the New World by Christopher Columbus and its cultivation developed in this region. In the 17th and 18th centuries, the production of fattened poultry was one of the bases of peasants' food. Indeed, cooking and preserving livers and meats in fat allowed for reserves, as freezers had not yet been invented. Paradoxically, Foie Gras was also served at the tables of kings and nobles under the Ancien Régime. Ingredients: Duck Foie Gras (Origin Gers - France), Salt, Pepper. Average nutritional values per 100g: Energy 2170kJ/526Kcal; Fat 54.6g including saturated fatty acids 23g; Carbohydrates 0.026g including sugars 0.026g; Proteins 8.41g; Salt 1.11g. Suggestions: The whole duck foie gras from Gers is a choice starter for a festive meal, birthday, event, or personal pleasure throughout the year. Plan for portions of 50 grams per person. Place the jar in the refrigerator 12 hours before the meal. Unmold, gently remove the fat with the tip of a knife. Cut into thin slices with a warm blade. Place the foie gras elegantly on a plate and leave it on the table for fifteen minutes before serving, it will then be at the right temperature to reveal all its delicate flavor, aromas, and smoothness. Our whole duck foie gras from Gers is to be enjoyed with Pacherenc, Tariquet, or Uby.