Foie Sin Alimentación ForzadaFoie gras: there is another way
Foie gras is one of the jewels of Western cuisine. However, its method of production is increasingly putting both producer and consumer in a position which is rather embarrassing. And causing murmurs. Overstepping boundaries in a way that is less and less justified.
Gradually, a new way of producing foie without forced feeding is emerging. It takes advantage of the natural instinct of free web-footed birds to increase food consumption in winter following their annual physiological cycle.
This is NATURAL FOIE GRAS, obtained without forced feeding. A nugget of gold in the foie gras market. With flavours of the countryside and less fat than forced foie gras. A return to the origins of foie gras.
Una ventana de producción en inviernoA seasonal product
During winter, some migratory birds have the natural ability to spontaneously generate and store fat in their meat and liver as an energy reserve.
Unlike conventional foie gras, which can be produced by forced feeding throughout the year, foie without forced feeding can only be produced in winter, when the liver of web-footed birds spontaneously and naturally stores fat. No shortcuts. No cages. No forced feeding.
A seasonal, slow-reared foie gras, obtained using environmentally friendly processes that guarantee animal welfare through natural, ethical, free-range farming. A culinary gem that we want to make more widely known.
No shortcuts. No cages. No force-feeding.
A bit of physiology...
Natural foie gras, produced without force-feeding, results from a slow and respectful process aligned with the natural cycle of waterfowl. During winter, these animals gradually accumulate energy as fat, starting with subcutaneous fat, followed by intramuscular fat, and finally small amounts within their liver cells in a phenomenon called microvesicular steatosis. This traditional method produces smaller livers (less than 400 g) with less fat than conventional foie gras but with unique aromas and flavors.
Unlike intensive methods, where animals are force-fed in cages using feeding tubes to rapidly produce large, fatty livers, natural foie gras respects animal welfare. Ducks and geese live in complete freedom, accumulating fat slowly and without harming their cells. This traditional approach not only results in a product that melts less during cooking but also restores the original values of authentic foie gras.
Diego LabourdetteWho we are
Diego Labourdette holds a doctorate in Ecology. Since 2010, he has been studying the factors that trigger the ability of certain waterfowl to spontaneously develop NATURALLY FATTY LIVERS without the need to resort to forced feeding.
At first these were experimental farms, very experimental… a case of continuous trial and error. Thanks to the work of a few courageous people, today foie farms without forced feeding are a commercial reality.
naturalfoie.com is a platform for the dissemination of foie gras without force-feeding. Join us.
Obtaining foie gras without force-feeding is a slow process. Unhurried
Un foie estacional y de crianza lenta, obtenido mediante procesos respetuosos con el medio ambiente que garantizan el bienestar animal a través de una cría natural, ética y al aire libre.During winter, some migratory birds have the natural ability to spontaneously generate and store fat in their meat and liver as an energy reserve.