Guest guest Posted November 5, 2007 Report Share Posted November 5, 2007 Gourmet food lovers will be able to indulge in guilt-free foie gras when a new " ethically-produced " version hits the shops this winter. Instead of force-feeding geese huge amounts of grain to swell their livers – a practice which has prompted calls to boycott the delicacy – one Spanish farmer has perfected a method of fattening his flock naturally. Birds raised on the Pateria de Sousa estate, in Badajoz province, are slaughtered at a time when they have instinctively eaten more to create reserves for what would have been migration. advertisement They feast on figs, acorns, lupins, grain and olives left in piles around the 30-acre farm until, after 14 days of gorging, their bellies touch the ground and their livers are deemed big enough. The geese are then gassed to sleep and killed " respectfully " . Eduardo Sousa, the farm's owner, said: " We don't force-feed the animals, they feed and live freely on our land. The animals eat and eat and eat, so that they'll be fat for winter. " The " minimum-cruelty " goose liver product has won the Coup de Coeur, a prestigious award from the Paris International Food Salon, although some gourmands – including Gordon Ramsay – don't believe the taste is as good as the force-fed variety. The accolade has led to interest from Harrods, Selfridges and Fortnum and Mason, who are considering stocking the product in time for Christmas. But the ethical alternative doesn't come cheap, selling at £15 for 70g when the same amount of traditional foie gras costs just £10. Another snag is that this process can only take place during autumn as the birds gear up for migration, putting a limit on the quantity of foie gras the Sousas can produce. The production of foie gras is banned in the UK, but the British are among the world's largest consumers, with 4,270 tons sold every year. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2007 Report Share Posted November 5, 2007 Um.....I guess thats better than force feeding. I liked the " respectfully killing " line.....I didn't know that was possible. All I know is that I would be horribly upset if somebody gassed me after my belly got nice and big with figs and olives. What jerks. -Cort , " heartwerk " <jo.heartwork wrote: > > Gourmet food lovers will be able to indulge in guilt-free foie gras > when a new " ethically-produced " version hits the shops this winter. > > Instead of force-feeding geese huge amounts of grain to swell their > livers – a practice which has prompted calls to boycott the delicacy – > one Spanish farmer has perfected a method of fattening his flock > naturally. > > Birds raised on the Pateria de Sousa estate, in Badajoz province, are > slaughtered at a time when they have instinctively eaten more to > create reserves for what would have been migration. > > advertisement > They feast on figs, acorns, lupins, grain and olives left in piles > around the 30-acre farm until, after 14 days of gorging, their > bellies touch the ground and their livers are deemed big enough. > > The geese are then gassed to sleep and killed " respectfully " . > > Eduardo Sousa, the farm's owner, said: " We don't force-feed the > animals, they feed and live freely on our land. The animals eat and > eat and eat, so that they'll be fat for winter. " > > The " minimum-cruelty " goose liver product has won the Coup de Coeur, > a prestigious award from the Paris International Food Salon, although > some gourmands – including Gordon Ramsay – don't believe the taste is > as good as the force-fed variety. > > The accolade has led to interest from Harrods, Selfridges and Fortnum > and Mason, who are considering stocking the product in time for > Christmas. > > But the ethical alternative doesn't come cheap, selling at £15 for > 70g when the same amount of traditional foie gras costs just £10. > > Another snag is that this process can only take place during autumn > as the birds gear up for migration, putting a limit on the quantity > of foie gras the Sousas can produce. > > The production of foie gras is banned in the UK, but the British are > among the world's largest consumers, with 4,270 tons sold every year. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2007 Report Share Posted November 5, 2007 Gassed? Like CO2ed or poisonous gas? Ok.. probably co2, and I suppose this method is much better than force feeding, but then again. An animal only eats so much, I somehow dont see how a bird in 15 days, will become so fat its belly touches the ground. Can someone spell, hormones and steriods? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2007 Report Share Posted November 5, 2007 I agree. I cannot imagine why people would want to eat it, whether it is 'guilt-free' or not. Jo - " massagesister " <massagesister Monday, November 05, 2007 1:43 PM Re: Foie Gras Um.....I guess thats better than force feeding. I liked the " respectfully killing " line.....I didn't know that was possible. All I know is that I would be horribly upset if somebody gassed me after my belly got nice and big with figs and olives. What jerks. -Cort , " heartwerk " <jo.heartwork wrote: > > Gourmet food lovers will be able to indulge in guilt-free foie gras > when a new " ethically-produced " version hits the shops this winter. > > Instead of force-feeding geese huge amounts of grain to swell their > livers - a practice which has prompted calls to boycott the delicacy - > one Spanish farmer has perfected a method of fattening his flock > naturally. > > Birds raised on the Pateria de Sousa estate, in Badajoz province, are > slaughtered at a time when they have instinctively eaten more to > create reserves for what would have been migration. > > advertisement > They feast on figs, acorns, lupins, grain and olives left in piles > around the 30-acre farm until, after 14 days of gorging, their > bellies touch the ground and their livers are deemed big enough. > > The geese are then gassed to sleep and killed " respectfully " . > > Eduardo Sousa, the farm's owner, said: " We don't force-feed the > animals, they feed and live freely on our land. The animals eat and > eat and eat, so that they'll be fat for winter. " > > The " minimum-cruelty " goose liver product has won the Coup de Coeur, > a prestigious award from the Paris International Food Salon, although > some gourmands - including Gordon Ramsay - don't believe the taste is > as good as the force-fed variety. > > The accolade has led to interest from Harrods, Selfridges and Fortnum > and Mason, who are considering stocking the product in time for > Christmas. > > But the ethical alternative doesn't come cheap, selling at £15 for > 70g when the same amount of traditional foie gras costs just £10. > > Another snag is that this process can only take place during autumn > as the birds gear up for migration, putting a limit on the quantity > of foie gras the Sousas can produce. > > The production of foie gras is banned in the UK, but the British are > among the world's largest consumers, with 4,270 tons sold every year. > To send an email to - Quote Link to comment Share on other sites More sharing options...
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