Ethical Foie Gras - Whole Lobe
Labourdette - 100% Natural Goose Foie Gras
The only foie gras in the world obtained without gavage (forced feeding). A seasonal foie gras obtained in winter thanks to the migration instinct of wild geese, raised in total freedom that has a diet of seeds, natural grass and acorns.
The best way to enjoy this foie gras, once defrosted, is to cut 1.5cm thick slices and lightly pan-fry until golden brown. Because of the naturally fed nature of the geese, the foie gras will stay firm in the pan while frying and not melt, unlike the lesser quality force-fed versions. This is due to an all-round lower fat content.
Serve as a starter on top of crusty seeded bread with roasted figs or serve with a freshly cooked fillet steak for Tournedos Rossini. Avoid sweet loaves of bread like brioche and pain d'Epice as they tend to overpower the wonderful aftertaste. Accompaniments such as wine jellies and light fruit chutneys work well in moderation.
Ethical - Without force feeding (gavage), cruelty-free with a huge focus on animal welfare.
Organic - The Geese feed on acorns and grains that are free from pesticides, synthetic fertilisers and GMO’s
Sustainable - The farm estate where the geese are reared is sustainably managed, protecting the ecosystem and its biodiversity.
Natural - The animals natural seasonal cycle means it instinctively accumulates fat during the winter months in preparation for its migration period.
All the exquisiteness of foie gras without force-feeding!
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.
On Eduardo Sousa's farm in western Spain, his geese are raised free-range. To obtain a good foie gras the geese must enjoy the same quality of life as if they had complete freedom. Eduardo has to endeavour if the animals decide to stay at the farm as they are totally free and can leave whenever they want, the only way of achieving that is by ensuring their well-being. The geese are in command, not the farmer.
Ethical foie gras is a seasonal foie gras. It is only available at the 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.
Traditionally foie gras was only eaten during Christmas, whenever the weather and nature made it possible and it was like a prize, a gift for all the hard work of the year.
Most of the world's production of foie gras is obtained using the 'gavage' method. This means that the animals are force-fed during the last 2-3 weeks of the lives in confined cages on big industrial farms. Their food is a paste made of fat, corn and in most cases additives and they get a forced growth of their liver regardless of the season.
The unctuous character and the creaminess of the Foie Gras demands an excellent late harvest wine. Better to avoid young wines. Traditionally the wine that goes with Foie Gras is Sauternes or Jurançon. For a more modern combination, we suggest rosé Champagne, sweet white wines from Jerez (Pale Cream) or Porto wine. If you want to enjoy our foie with a bit of marmalade or chutney, we recommend to avoid citric fruits and try apple, figs or more exotic mango.
IQF Frozen Whole Lobe - Keep Frozen -18ºC.
Net Weight 550g +/-