The tradition of making foie gras has been in the Sousa family since 1812 when they the learnt how to rear free-range geese to obtain foie gras thanks to their migratory cycle.
Ethical foie gras is a seasonal foie gras. It is only availableatthe time of year that geese need to reinforce their metabolism and get enough energy to migrate back to the north. The farm is located in a unique biographical enclave in Europe, in the middle of the European Atlantic migration corridor, it's like a bird's migration highway that comes from the north of Europe; Denmark, Finland and Sweden. The metabolic basis that the geese archive for migration mainly comes from acorns, the rest of the year they eat grass, yellow lupins that give the liver a similar pigmentation as corn.