Product Description

This Duck Liver Pate combined with Black Truffle from Périgord producer, J. Grolière is made with 50% duck Foie Gras as well as pork, cognac and black truffle. This really gives it that added smooth texture. There is a generous amount of Truffle which pairs perfectly with the Cognac which is also used in this regional recipe. Delicious!

about the producer

In 1960, Jeanne Grolière decided to dedicate herself to making conserves according to Périgord and family traditions. Using recipes, passed down from her parents and grandparents, she made her products in her own kitchen and sold them herself at the market each week. She developed a devoted group of regular customers and as her sales increased, she and her husband invested in a small workshop for making her conserves in their own home. As word of mouth increased the demand for her superb products she decided to create a new, bigger, more modern production facility in 1980 to manage the increasing sales. Today the Company is run by Jeanne’s two sons, Jean-Marc and Jacques who carry on the fine traditions of excellence instilled in them by their mother.

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