Our history

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 2010, Diego Labourdette, Doctor in Ecology and expert in European wild birds migration, studies the factors that trigger that migration instinct in the European wild goose, developing natural and sustainable production methods for Foie Gras without force feeding (no “gavage”).

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

An exceptional gastronomic jewel with surprising flavours, countryside traces and more protein / less fat than a standard (gavage) Foie Gras. Back to the origins of foie gras.