The festive bite in our collection of foie gras and pâtés

Foie gras is the great classic of celebration tables, and pâté its everyday version. In this selection of foie gras and pâtés you will find duck and goose foie gras from Imperia and artisan pâtés from Etxenike, duck specialists.

Foie gras, bloc or pâté

They are not the same, and the label says so. Natural foie gras is the fattened liver of duck or goose cooked with salt and pepper, nothing more. Bloc is emulsified and moulded foie gras, more uniform in texture and easier to slice. Pâté mixes liver or meat with other ingredients, which makes it milder and more affordable.

Choose your tin

• Imperia foie gras: natural duck, a 130 gram bloc and truffled goose, the special-occasion one.
• Duck pâtés: Etxenike's Basque duck pâté, the Buen Camino foie pâté and Imperia's duck pâté with cranberries.
• Meat and game pâtés: txuletón beef, txuletón with foie gras, wild boar, rustic campagne and organic pork, all from Etxenike.
• As a gift: Etxenike's goose foie gras mille-feuille with Jijona turrón, designed for Christmas.

Before serving

Foie gras cold but not icy: take it out of the fridge ten minutes beforehand and slice it with a knife dipped in hot water. On toast or brioche, with flaky salt, fig jam or confit piquillo. With a sweet wine or a sparkling wine.

Add your favourite tins to the basket and receive them in 24-48 hours.