Another dimension to Foie 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 Gras surprises with its taste profile, it has a unique flavor that remind us of its natural origins.

Our geese meat reminds us in flavor and taste to the harmonious link with the Earth. When you taste it you can appreciate field nuances and a profile less buttery than other types. Main difference from the “gavage” Foir Gras is the higher protein contents and lower fat. Because the geese are taken care of in a sustainable and natural way.

In Labourdette we respect the seasonal cycle of natural fattening of the goose. And we have adapted to it so the product is obtained under ethical behaviors and going back to the origins and authenticity.

Fat accumulation in the liver cells happens naturally, slow and progressively, in multiple small granules (steatosis micro-vesicular), which adds quality to our Foie Gras. On the other hand the “gavage” Foie Gras (forced fed), all the fat is accumulated in bigger granules (steatosis macro-vesicular) weakening and even breaking the celular wall.

Thanks to a more natural spread of fat in the “gavage free” liver, it is reduced the “fond” or melting process of the fat when cooking, and the liver keeps its flavor and texture

Our project bets on a Foie Gras elaborated in an authentic way, without altering the food cycles of our geese. In our fight for the ethical production, we allow the geese to roam in total freedom in our meadows and feed on acorn (bellota) falling from the trees

That acorn is key to facilitate the natural fat infiltration in the animal meat as well as its liver.