250 years ago ...
In 1769, on August 15. born in Ajaccio, Corsica, an emblematic figure in the history of France.
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1 fig jam and 1 clementine jam 230g
Figatellu terrine or Corse calf terrine 130 g (depending on box composition)
Charles ANTONA, specialist in Corsican gastronomy, celebrates the anniversary of the emperor's birth by offering you a range of specialties in honor of Napoleon's history
Ingredients: pork fat, figatellu 20% (pork throat, pork liver, pork meat, salt, pepper, sugar, dextrose, antioxygen: E316, garlic, white wine), mullet, pork meat, onions, wine brandy, potato starch, salt, pepper, spices and aromatic plants; no dye. serve fresh.
Nutritional declaration per 100 g: Energy 1439 kJ/348 Kcal; fat 32g (including saturated fatty acids 15g); carbohydrates 2.2g (including sugars 0.8g); protein 13g; 1.8g salt.
Ingredients: pork fat, chicken liver, veal Corsica 20%, pork, mushrooms in varying proportion (yellow bolets, oyster mushrooms, black mushrooms, ceps), onions, carrots, white wine, green olives (water, salt, acidifiers: E270 and E330), salt, starch potato, pepper, spices and aromatic plants. no dye. serve fresh.
Nutritional declaration per 100 g: Energy 1112 kJ/269 Kcal; fat 24g (including saturated fatty acids 7.9g); carbohydrates 1.8g (including sugars 0.5g); protein 11g; 1.5g salt.
prepared with 58 grams of fruit per 100 g total sugar content: 62 g per 100 g.
Ingredients: figs, cane sugar, lemon juice, gelling agent: fruit pectin.
Can be enjoyed with goat cheese.
Nutritional declaration per 100 g: Energy 1083 kJ/255 Kcal; fats 0g (including saturated fatty acids 0g); carbohydrates 62g (of which sugars 59g); 0.8g protein; salt 0.02g.
prepared with 60grams of fruit per 100g total sugar content: 62g per 100g.
Ingredients: clementines, cane sugar, gelling: fruit pectin.
Despite all our care, this jam may contain glitches
Nutritional declaration per 100 g: Energy 1080 kJ/254 Kcal; fats 0g (including saturated fatty acids 0g); carbohydrates 62g (including sugars 60g); protein 0g; salt 0.02g.
Made in a workshop using nuts and milk. Jams to keep cool after opening. Terrine to store in the refrigerator after opening and to consume quickly.