FOIE NATURELLEMENT GRAS

Without force feeding

Animal welfare

ORGANIC

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FOIE NATURELLEMENT GRAS
without force feeding
Animal welfare

ORGANIC

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Instead of fighting against nature and trying to force it, we become its ally. Instead of imposing our rules to the animals, we follow mother nature to obtain our products in a more harmonious way.

Gourmet Products

A seasonal organic naturally fatty liver of small size and obtained in a slow manner through procedures that respect the environment and the animal welfare, with a natural, ethical and outdoor breeding. Raised without no added hormones, antibiotics,  synthetic fertilizers, chemical pesticides or GMO.

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ORGANIC – NATURAL –SUSTAINABILE FARMING

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A Unique foie naturellement gras

GAVAGE FREE

Our product demonstrates that it is possible to make naturally fatty liver without crossing any ethical limits

"LA DEHESA"

The objective of our company is to produce healthy quality food, through processes that are respectful of the environment and that guarantee animal welfare through natural, ethical and ecological outdoor breeding.
Our management system, based on slow growth cycles and pasture rotation, ensures a healthy livestock and at the same time protects the soil and water, promotes local biodiversity and does not pollute the environment with agrochemicals or genetic engineering.

SUSTAINIBILITY

A well maintained ecosystem helps us to obtain an excellent Foie in its right quantity

GAVAGE FREE

Our product demonstrates that it is possible to make Foie without crossing any ethical limits

"LA DEHESA"

The objective of our company is to produce healthy quality food, through processes that are respectful of the environment and that guarantee animal welfare through natural, ethical and ecological outdoor breeding.
Our management system, based on slow growth cycles and pasture rotation, ensures a healthy livestock and at the same time protects the soil and water, promotes local biodiversity and does not pollute the environment with agrochemicals or genetic engineering.

SUSTAINIBILITY

A well maintained ecosystem helps us to obtain an excellent Foie in its right quantity

Our History

HOW TO LEARN FROM NATURE TO OBTAIN FOIE IN A NATURAL WAY

Diego Labourdette, Doctor in Ecology and expert in European wild birds migration.

Some migration birds have the ability to naturally generate and store fat spontaneously in their liver, as a reserve of energy during winter time.

Since 2013, Labourdette studies the factors that trigger that migration instinct in the European wild goose, developing natural and sustainable production methods for Foie without any forced feeding (no “gavage”).

This is how our Naturally Fat Liver is born. A seasonal, small and delicious Foie, 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.

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Our Team

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Our company’s objective is to produce healthy, high-quality food by means of processes that respect the environment and guarantee animal welfare through natural, ethical and ecological outdoor breeding.


Diego Labourdette

Technical Management

Arturo Grinda

General Management

Gustavo Gómez

Agricultural Engineer and Production Management

Club Labourdette

The acorn, food source of our geese

Our geese are raised freely in Andalusia, southern Spain, in the Dehesa de Fuente Obejuna (Córdoba) in the heart of the Sierra de Hornachuelos. Thanks to our ecological breeding system,

Another dimension to foie naturellement gras

The Labourdette Foie Naturellement Gras is a seasonal product, that we can only obtain during winter time. This product is smaller than the one obtained with gavage (forced feeding). Our foie naturellement

Types of Foie Gras

The french word Foie Gras means a fatty liver, and it is normally used to name different products elaborated with this special ingredient. With the objective to eliminate confusions, we

Goose, the origins of foie gras

The bas-reliefs at Saqqara, near Memphis in Egypt, show workers forcibly feeding wild geese and cranes in the 6th dynasty (2300 BC, Mereruka mastaba). Apicius’ (De Re Coquinaria) first century

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