The Beef Liver by Polmard.
NO ADDITIONAL DISCOUNT WILL APPLY ON CLEARANCE ITEMS.
French Cut : foie de boeuf
Cooking Tips : after thawing, cut the liver in thick slices of about 200g each. Add some fat in a hot pan and cook each side for about 1:30 minute. Deglaze with our Pedro Ximenez Gran Reserva Vinegar, season with salt and pepper. Et voilà!
Our recommendation :
- For your side : roasted potatoes, creamy mushrooms or some white rice with mustard sauce.
- Once sliced, soak the liver in some milk to enhance the liver taste and tenderness.
Serving : 200g per person
Thawing Method : defrost in the fridge overnight to preserve the flesh quality
Blonde d'Aquitaine breed, raised in Lorraine, North-East of France
Best before : October 2021
IN STOCK : ORDER FROM MONDAY TO FRIDAY
Warning: Last items in stock!