In rural Handzame, located in the Flemish Westhoek, close to where I grew up, you will find Handsaeme Foie Gras.

Geese, ducks and wild boars are bred, slaughtered, cut and processed in the company. the tastiest delicacies. At HAndsaeme they use the same traditional cultivation and production methods as in the Périgord. This French region is known for its traditional goose farming and foie gras production.

All animals are fed with grains from their own land. Gavage, or the forcible administration of food, is not used!! Animal welfare is therefore a top priority at Handsaeme. And you can taste that in the end result.

This duck pate is seasoned with Cognac, herbs and a pinch of salt and pepper. Delicious on toast and baguette, with an aperitif or in a salad.

Content: 200 g

Ingredients:

Duck meat 40 %, foie gras d'oie (goose liver) 10%, pork 40%, Cognac, herbs, pepper, salt.