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Foie gras” − literally means „fat liver” − is the healthy liver of a healthy adult goose (or duck), reared using traditional methods: one-day old birds are kept in brooder houses until they are 4 to 5 weeks old. As soon as they have grown a protective layer of plumage, they can circulate outside where they spend about two and a half months in a free-range environment. At the end of the rearing period, at about 12 weeks of age, the adult birds embark on a controlled phase-feeding programme. This lasts no more than 2 weeks. This allows the liver to create the fats which make it into foie gras.
The colour must be uniform and unmarked, the texture is consistent and smooth and the foie gras is firm to the touch without being hard. Goose foie gras tends to be slightly pinker. The fresh and healthy Hungarian goose liver has a natural gold color. That is the reason why the first Hungarian goose liver is called Golden Goose Liver

Goose or duck foie gras? Ready-to-eat, raw or cooked? Fresh, partially cooked or preserved? Whole foie gras or in a block? If you have all these questions our short introduction next page will help you to find anwers.

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