Foie Gras Mousse Royale Ibericos and here it is

and here it is

black and blue lush fruit with plenty of heft

Caviaroli Drops by Albert Adrià are an example of the culinary cutting edge that is arriving in the home and are made through a process called reverse spherificatoin

Serving suggestions: Reserva Familiar Arbequina extra virgin olive oil is excellent for cooking fish

Cured for around 18-20 months

Foie Gras Mousse Royale Ibericos and here it isWhat a wonderful product! With 80% pure foie and all the texture of the mousse. At La Jamoteca we pair it with thin slices of Iberico ham for a cut above experience. **PRODUCT WITH SPECIAL SHIPPING REQUIREMENTS: overnight shipping recommended.