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Free-range foie gras

foie gras

A SPANISH producer is touting an ethical goose foie gras, which involves seasonal feasting instead of force-feeding.

Sousa and Labourdette said geese by nature have the capacity to create and store fat in their livers, but this natural connection has been broken over the years after Greeks and Romans began to force feed geese with figs to fatten them up.

Instead of force-feeding their geese, Sousa and Labourdette allow them to feast on the wild foods they find around them in nature.

Sousa said: “Windfall fruit, wild seeds and grasses and, most importantly, acorns – the same acorns, rich in cholesterol-reducing oleic acid, that form the diet of Extremadura’s famous Ibérico pig,

“Our product Its superbly delicate flavour and characteristic golden colour, which derives mainly from wild yellow lupin seeds, is a direct consequence of the birds’ varied natural diet and their high quality of life, allowing them to fly and graze at will.”

The 200-year-old farm, based in Extremadura in Spain, now produces around 2,000 jars of foie gras from 1,000 geese annually.

“A whole year is required to produce a small, uniformly coloured, regular and fine-textured foie gras,” said Sousa.

He explained that wild geese still fly over the family farm, which is situated beneath the birds’ migration path.

“Our free-range geese are partly domesticated, but are visited annually by their wild cousins, thus renewing the gene pool and maintaining the feeding instincts of the established flock.”

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