Since 2013, Labourdette studies the factors that trigger that migration instinct in the European wild goose, developing natural and sustainable production methods for FoieGras without any forced feeding (no “gavage”).
This is how our Naturally Fat Liver is born. A seasonal, small and delicious FoieGras, spontanuesoly generated in winter by the geese that are managed in total freedom in our Meadows of the Iberian Peninsula thanks to the acorn consumptions and a respectful management of the animals.