Whole foie gras of iberian goose
Once I tasted this award winning fois gras I knew I would never buy any other. The care taken is evident in the subtle herb and pepper flavours, the velvet texture, the balance....perfection. The fact that the geese are treated ethically is the cherry on top. Why would anyone else raise geese for this delicacy any other way?
Those on here who say differently, I can only assume you must be the supposed competition, or someone with a grudge, because I cannot believe it possible that anyone trying this fois gras could not agree. It's simply that amazing.
Me ha sido difícil encontrarlo. Pero visité Cáceres y en una tienda céntrica Mostazo Especialidades pude comprarlo y espero disfrutarlo con mi familia y mi cuñado que es un experto en productos delicatessen que me lo recomendó.
I have been hard to find. But I visited Cáceres and centrally store specialty mustards could buy and I enjoy with my family and my brother who is an expert in delicatessen products that I recommended it.
Quite a divide in opinion. Could it be that this product disagrees with the Gallic palette, or perhaps with Gallic pride? My opinion is the product is one of the better tasting though not one of the better appearing foie gras products on the market. It is foie gras as nature intended, fattened livers from geese who naturally gorge prior autumnal migrations. I hope more producers emulate Sousa's techniques.
To begin with, someone here insisted that these geese live on acorns. He's obviously confusing these geese with Iberco pigs! These geese live on the seeds of wild plants (including lupin, which makes the livers yellow) on the 30-acre farm. I was dubious that natural fois gras could taste as good as "the real stuff" (er, unnatural) but I was floored when I tasted this in Seville. I was expecting it to be dense and rubbery but it was as light as air and melted in my mouth like... like fois gras! But what made it even better than foie gras was that I could actually taste the herbaciousness of the plants that must have been in the seeds. Everyone who was with me agreed; it was sort of an aftertaste; peppery and sweet. It brought foie gras to a whole new dimension. I just hope other farms will follow suit.
It's really so obvious... just as you can taste the difference in the flesh of poultry raised with foods that are natural to them in a free range fashion, you can taste the difference in the livers as well.
Hi,
This product is a fake one. It tastes horrible. The colour is rather dark and cannot be compared with a proper foie gras.
I investigate a bit after tasting it and i found that the owner says that he feeds the geese with acorns, that actually it is impossible because it would damage the geese digestive system.
A big lie, this guy should be in jail.
J'ai déjà donné mon avis sur ce fois gras incoryablement MAUVAIS mais lorsque je lis les autres critiques je me demande si on a gouté le même produit! etonnant tout de même ? Si j'avais su que l'on pouvait renvoyer le produit je l'aurait fait immédiatement, car dès la première bouchée, j'ai tout de suite eu le goût d'un foie totalement cru, humide, sans saveur ni texture. Un catastrophe aussi bien pour le prix que pour l'idée que je trouvais superbe, mais malheureusement les oies et les canards vont continuer à être gavés... Dommage.
I already gave my opinion on the foie gras incoryablement ill but when I read the other reviews I wonder if we have tasted the same product! surprising anyway? If I had known that we could return the product I would have done immediately because the first bite, I immediately felt like a totally raw liver, wet, flavorless or texture. A disaster for both the price as the idea that I found beautiful, but unfortunately the geese and ducks will continue to be stuffed ... Pity.
El recipiente era de cristal con el cierre de metal, parecido al de las antiguas caseras. El metal estaba todo oxidado provocando un aspecto de viejo y caduco. En el interior, el foie, que con los gramos que compré deberían haber sido suficientes para una receta que pensaba realizar, tenía tanta grasa que apenas se pudo aprovechar.
The container was made of glass with metal clasp, similar to the old home. The metal was all rusted causing an appearance of old and outdated. Inside, the foie, which I purchased grams should have been enough to make a recipe that I thought, was so fat that was barely tapped.
Je suis contente de pouvoir donner mon avis sur ce foie-gras naturel et qui ne fait pas souffrir, mais est très cher et vraiment vraiment infect. Je l'ai jeté c'était immangeable!
I'm happy to give my opinion on the foie gras natural and does not hurt, but is very expensive and really really disgusting. I threw it was inedible!
Je suis originaire du sud ouest de la France,pays du foie gras d'oie et de canard! J'ai encore en mémoire sur les papilles celui que ma mère faisait,il était DIVIN,mais .....je dois dire que le votre est SUPRA DIVIN.Nous l'avons dégusté avec notre fils ,et chaque fois que nous évoquons ce moment ,nous fondons à nouveau du plaisir qu'il avait suscité. Ma mère,ne vous en voudra pas de l'avoir détrônée....
I am from the south west of France, home of foie gras goose and duck! I still remember the taste that my mother did, it was DIVINE, but ..... I must say that yours is SUPRA DIVIN.Nous have enjoyed with our son, and whenever we talk Right now we are basing again the pleasure he had aroused. My mother does not want you to have dethroned ....
the iberian goose foie gras is smooth, buttery and delicious. it's natural as nature intended and we welcome the fact that it stores so well.
I am a big fan of foie gras - I have even attempted to de-vein a whole lobe and make my own terrine! I was extremely pleased with the Patería de Sousa foie gras. It had unbelievable purity in color, flavor and texture. The seasonings were perfect! It will be very hard to go back to other brands of foie - really a very special splurge.
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