Boneless turkey stuffed with mushrooms and foie gras medallion.
Appropiate for a large table, next to cured cheeses and the best wines. It feels comfortable at dinners, weddings and other great occasions.
The soft and light meat of the turkey, the wild touch of the mushrooms and the magical texture of the best foie gras, simply sublime.
Sale to cut in specialized delicatessen.
6 slices of Cuit’s duck foie gras medallion
6 slices toasted bread loaf (round shape)
6 slices of quince
1 Arrange the toasted bread slices in a pan
2 Place a slice of quince
3 Place a slice of Foie Cuit’s Medallion
4 Decorate with salt curse
CHARCUTERÍA Y COCINADOS, S.A.
Pol. Ind. – Ctra. Riudellots, 13
17244 Cassà de la Selva (Girona) SPAIN
Tel. (34) 972 46 15 84