| „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.