FAMILY CODE WEIGHT BATCH DESCRIPTION IDEAL EXPIRY CONSERVATION PRESENTATION SEGMENTS

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3 DUCK FOIE GRAS FRESH PRODUCTS FAF0121 extra FAF0122 first FAF0103 second g g g DUCK MAGRET FAC g The most highly appreciated product from this bird and the origin of our activity. Classified in various categories. All livers produced by Collverd are removed warm and cooled instantly. One of the best and perhaps healthiest red meats because the animals are fed 100% grains and are free range. For pan searing, foie gras terrines or whole mi-cuit, stuffings or sauces, etc. For flame-grilling, roasting, etc. DUCK THIGHS FAC g Duck thighs expertly removed from the bird. For flame-grilling, confîts, spitroasting, etc. 1 kg vacuum-packed in a plastic bag (6 Two pieces vacuum-packed in a plastic bag. 1 u. 0 to 4 C DUCK WINGS FAC g The first part of the wing (wingettes). u./bag). 14 days Individually vacuum-packed in plastic bags. DUCK SIRLOIN FAC g Delicious sirloin extracted from the magret. For flame-grilling, carpaccios, etc. DUCK GIZZARDS FAC g The animal s second stomach where it crushes its 1 kg vacuum-packed in a plastic bag. For kebabs, confits, etc. food. DUCK WITHOUT FOIE GRAS FAC0203 Approx. 4.5 kg Whole duck without the liver or innards. For chopping up and making poultry stock with the carcass. 5 days Wrapped in plastic. DUCK CARCASS FAC0402 1,2 kg Butchered duck carcass. For making poultry stock.

4 SEMI-PRESERVED PRODUCTS 500 g With terrine, vacuum-packed in plastic bag. EAF1101 Bar 1 u. 3 months 1 kg EAF1102 Portion 60 g Ideal for eating with toast 20 days 100% duck foie gras, deveined, seasoned and cooked in a accompanied with a good EAF1117 With truffle caviar 120 g 6 u. 2 months Vacuum-packed with presentation case. terrine in a bain marie (pasteurisation). preserve (bitter orange, figs, WHOLE DUCK FOIE GRAS EAF1121 Portion 60 g etc.); season to taste (with 1 month Vacuum-packed with presentation label. (MI-CUIT) EAF1124 Entier tarrina 1 kg 2 u. Halen Môn salt and whole Heat-sealed plastic terrine. Szechuan/Paramonthwaran s 6 months EAF1103 Entier cristal 200 g 4 u. pepper, etc.). Glass jar. EAF1105 Entier A lobe of duck foie gras (100% duck foie gras), deveined, 400 g 2 u. seasoned and cooked at low temperature in order to respect 3 months 0 to 4 C EAF1110 Salt and pepper all the subtlety of its flavours. EAF1201 Bar Approx. 450 g 1 u. 45 days Vacuum-packed, with aluminium protection in 100% deveined foie gras, marinated and cured with salt. Carpaccios and/or shavings. A EAF1202 Portion a plastic bag. CELLER The best way foie gras has ever been prepared. A return to perfect substitute for a whole 60 g 6 u. the natural, homemade tradition of our ancestors. mi-cuit. 30 days EAF1203 Portion Vacuum-packed with presentation label. BLOCK OF PLAIN FOIE GRAS EAF1309 Terrine 30% pieces 1 kg 2 u. EAF1310 Dúo bloc 2x40 g 6 u. 98% emulsion paste of duck foie gras (chopped), mixed with 30% pieces of whole foie gras. 98% emulsion paste of duck foie gras (chopped) cooked at low temperature to alter its texture and flavour as little as possible. For canapés and toast with preserves (fruit flavours). 6 months Heat-sealed plastic terrine. Vacuum-packed with presentation case.

5 BLOCK OF FOIE GRAS PRESERVED PRODUCTS EAF1409 Block of foie gras EAF1416 Block stuffed EAF1420 Block with quince EAF1419 Block in virgin oil EAF1413 Block of foie gras EAF1415 Block of foie gras pieces 130 g 9 u. 1 kg 1 u. 98% emulsion paste of duck foie gras (chopped) cooked at low temperature to alter its texture and flavour as little as possible. 98% emulsion paste of duck foie gras (chopped), mixed with 30% pieces of whole foie gras. Ideal for canapés, appetisers, etc. To spread on toast. 3 years Round tin with double easy-opening tin/display box. In a cool, dry 8 months place. Round tin. MOUSSE OF FOIE GRAS DUCK MOUSSE DUCK PATE WITH FOIE GRAS EAF g 4 u. 50% duck foie gras past in emulsion with duck fat, milk and EAF g 9 u. poultry liver. 3 years Round tin with double easy-opening tin/display box. EAF g 1 u. Duck foie gras paste in emulsion with lean duck and pork meat, 8 months Round tin. EAF g 9 u. poultry liver and milk. 3 years Round tin with double easy-opening tin/display box. EAF g 1 u. Paste made with lean duck and port meat and fat, with a core 8 months Round tin. of foie gras emulsion (block of foie gras). Perfect combination Ideal for appetisers. EAF g 9 u. of two textures. 3 years Round tin with double easy-opening tin/display box.

6 CURED MEATS DUCK HAM SOLGRET FOIGRET DUCK FUET SAUSAGE EAE3111 Whole EAE3106 Pack EAE3110 Whole, Cut EAE3211 Smoked EAE4111 Cooked magret EAE4110 Cooked magret no exudation EAE4112 Cooked magret stuffed with foie gras EA4113 Cooked magret stuffed with foie gras no exudation Approx. 250 g 4 u. 50 g 10 u. Approx. 250 g 4 u. Approx. 800 g Approx. 700 g Approx. 400 g Approx. 300 g 2 u. EAE5011 Approx. 180 g 3 u. The ham obtained from duck magret, cured and dried naturally and traditionally. It is also available smoked. Two duck magrets joined by the lean part and tied like a round piece of beef, vacuum-packed and steamed. Delicious, healthy meat, low in cholesterol. A duck magret stuffed with a block of foie gras, vacuum-packed and steamed. Seasoned, cured duck meat in natural sausage casings. The typical fuet, but made with duck meat. Very low fat content. A perfect combination for salads, bread with tomato, etc. Cold and cut very thin, it is a delicious aperitif; hot and cut thicker (1cm), cooked on both sides in a frying pan or on a griddle (dry, without oil or fat) or baked whole. Cut thin, it is a fantastic carpaccio of magret and foie gras. (We recommend a few minutes in the freezer first, so it can be cut without the foie gras disintegrating). Ideal as an appetiser, on bread with tomato, etc. 6 months 5 months 6 months 2 months 1 month 0 to 4 C Vacuum-packed in plastic bag and presentation label. 2 months 1 month Vacuum-packed in plastic bag and presentation label. 6 months

7 CONFITS AND GOURMET PRODUCTS DUCK LEG CONFIT FAMILY CODE UNIDADES BATCH DESCRIPTION IDEAL EXPIRY CONSERVATION PRESENTATION SEGMENTS EAC2212 Ind. 1 u. 6 u. EAC u. 4 u. EAC u. 4 u. DUCK WINGS EAC u. 4 u. DUCK GIZZARDS QUAIL Individual duck leg confit (cooked for 3 hours with duck fat, salt, pepper and spices). Duck wings also cooked for 3 hours with duck fat, salt, pepper and spices. Delicious precooked dish, simple and easy to prepare. EAC u. 4 u. bag Cooked for 3 hours with duck fat, salt, pepper and spices. EAC u. 8 u. EGC2520 stuffed with foie gras EGC2522 leg confit EGC2523 leg confit 1 u. 1 u. Boned quail, stuffed with foie gras and smoked. Delicious precooked dish preserving all the virtues of traditional products. Grilled, it can be accompanied by apple or chestnut compote, vegetables, potatoes, etc. An ideal accompaniment to a salad, diced and served with slices of duck ham or simply sautéed on a griddle. 2 months 18 months Round tin. In a cool, dry place. 2 months 18 months Round tin. Slice thinly on salad. 2 months 0 to 4 C In a cool, dry 50 u. 8 u. 18 months Round tin. We can present it as a starter, sautéed with garlic place. Quail leg confit with duck fat. Precooked dish. and parsley or as an accompaniment to a risotto. 6 u. 6 u. 3 months 0 to 4 C

8 DUCK CARPACCIO FROZEN PRODUCTS CANNELLONI RAVIOLI FAC0207 Bar PAC0001 Duck confit cannelloni with caramelised apple PAC0002 Duck confit, wild mushroom and foie gras PAC0003 Foie gras ravioli PAC0004 Duck confit, wild mushroom and foie gras ravioli approx. 800 g 50 g 13 g 1 u. 2 bags 60 u. (120 u.) 2 x 1.5kg bags (3kg) Duck meat in the form of a bar and covered in an edible plastic casing to be cut with a meat slicer. Fresh pasta with duck meat confit and caramelised apple or pieces of wild mushroom and foie gras. Fresh pasta filled with foie gras or duck meat with pieces of wild mushroom and foie gras. Delicious meat to be served simply with good virgin olive oil, aromatic herbs and parmesan cheese. Warm up in the oven and give it a pinch of salt (to taste). 2 minutes in boiling water and served in a very mild sauce (as desired to taste). 6 months 12 months -18 C Plastic bag inside a box. Vacuum-packed in expanded polystyrene tray inside a box. DEEP FROZEN FOIE GRAS FAF0126 FAF g 20 g 1 x 1kg bag (20 x 50g portions) 1 x 1kg bag (50 x 20g portions) Deep frozen foie gras. Ideal for pan searing and serving alone or on top of a sirloin. 18 months Vacuum-packed in heat-sealed plastic bag.

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