Edouard Artzner Smoked Goose Breast Terinne with Sarawak Pepper 100g

With the advent of Bonaparte, there were two businesses making foie gras in Strasbourg. In 1803, a newcomer, Philippe-Edouard Artzner, a confectioner and caterer by trade, opened a shop adjoined by a foie gras manufacturing facility in the city center. There, he created tasty recipes and became a veritable setter of gastronomic trends.

smoked goose breast 20% (goose breast, salt, spices, enzymes, preservative: sodium nitrite), duck meat, chicken liver, pork lard, water, whole egg, potato starch, gelatin, salt, Sarawak pepper 0.2%, black pepper, garlic powder, preservative: sodium nitrite.

egg, alcohol