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Portugal
Wicket plastic bags with perforated flap, perforated or extracted hollow handle and/or round bottom, are intended for the automatic packaging of, for example, fruit, bread, meat (chicken, turkey, duck). They can be manufactured in BIOPP, LDPE and HDPE.
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Intense ruy color with nice purple nuances; it taste like plum, raisin, honey and mint. Particularly recommended to drink with nuts; dried vegetable meals; fish in sauce meals; meat such as duck or rabbit; meat cuts; cheese and some desserts.
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Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).
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Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).
Request for a quoteSpain
Fatty duck liver deveined, seasoned and cooked in a terrine in a water bath (pasteurization).
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Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).
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Duck foie gras emulsion (crushed) with salt and pepper. Cooked in an autoclave at 104ºC (sterilized). Creamy texture ideal for spreading, preparing canapes and / or appetizers.
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Duck fatty liver paste, emulsified with lean duck and pork, poultry liver and milk. Very mild flavour.
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Olive Oil Speciality Foie Gras. Duck foie gras emulsion (crushed) with salt and pepper. Cooked in an autoclave at 104ºC (sterilized). Creamy texture ideal for spreading, preparing canapes and / or appetizers.
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Quince Speciality Foie Gras. Duck foie gras emulsion (crushed) with salt and pepper. Cooked in an autoclave at 104ºC (sterilized). Creamy texture ideal for spreading, preparing canapes and / or appetizers.
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Truffle Speciality Foie Gras. Duck foie gras emulsion (crushed) with salt and pepper. Cooked in an autoclave at 104ºC (sterilized). Creamy texture ideal for spreading, preparing canapes and / or appetizers.
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Duck foie gras emulsion (crushed) with salt and pepper. Cooked in an autoclave at 104ºC (sterilized). Creamy texture ideal for spreading, preparing canapes and / or appetizers.
Request for a quoteSpain
Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).
Request for a quoteSpain
Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).
Request for a quoteSpain
Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).
Request for a quoteSpain
Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).
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Duck meat - Import exportNumber of results
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