Consumers generally do not know the difference between these products and do not know that there is a great #FoieGrasSpanish
There is some confusion among consumers in differentiating both products, since despite having common ingredients, their composition and processing process are different. Therefore, from Interpalm they have analyzed the characteristics of each one so that the consumer chooses the most suitable one according to what recipe he wants to cook.
Composition: The foie gras is a healthy, hypertrophyd liver of duck or oca that according to European legislation must have a minimum weight of 300g and 400g respectively. With 100% foie gras in its composition are classified the entire foie gras, the foie gras bloc and the foie gras to pieces. On the other hand with 75% foie in its composition is the foie gras parfait. And with a percentage equal to or greater than 20% in its composition is classified the mousse de foie, subjected to a pressure and color treatment that gives it its characteristic texture. On the other hand the pate can be of meat or liver. The pate made from chopped meat, which can be from duck or other animals, is mixed with other ingredients, condiments and additives. And chopped liver pate can also be mixed with duck or other meats.
Texture and consistency: The foie gras is more compact and its taste softer than the pate. On its side, the pate of meat has a more signature texture than that of the liver pate that is more untute and light. Estados para Whatsapp
Forms of consumption: The foie gras has multiple presentations between them in block to untar, cook on the plate or can be included in many recipes. The pate can be presented to untar or block.
Nutritional composition: Foie gras is rich in unsaturated fatty acids and in iron, highly recommended in feeding. On the other hand, the pate has less content in unsaturated fatty acids and iron, due to the low percentage of foie gras in its composition.
It is so important to know the raw material in Spain, as it is to consume it, cook it and taste it. That is why, from Interpalm, they continue to support the Spanish duck farmers to encourage consumption at home with the campaign #FoieGrasEspañol. Within the different initiatives that the interprofessional is developing, a recipe contest has been launched through its Instagram @tododelfoiegras. Until May 4 everyone who wants to participate has the opportunity to share their recipes made with foie gras or derived from the duck produced in Spain. The winner will take a prize valued at 250 euros in foie gras and derivatives of the duck.
For more information on the field of fat palms, access to www.elfoiegras.esa new website that has been launched to bring all the information from the sector to society at large.
Interpalm analyzes the difference between foie gras and the pate
Consumers generally do not know the difference between these products and do not know that there is a great #FoieGrasSpanish /COMUNICAE/ /COMUNICAE/
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