Goose Foie Gras is one of the most sought-after and prized ingredients in French gastronomy, traditionally enjoyed during Christmas and New Year's celebrations, but perfect for any special occasion where you want to impress your guests. This luxury product, packaged in the historic metal can to best preserve its flavor and texture, stands out for its superior quality. Obtained from the liver of geese specially raised and fed using a traditional technique called "gavage" (fattening). The term "foie gras" literally means "fat liver" in French, and refers to the process by which the goose is intensively fed to obtain a liver of larger size and with a creamier and richer consistency compared to a normal liver. The geese destined for foie gras production are raised outdoors, free to move until a final stage of their life cycle, during which feeding begins through the above-described gavage method. This traditional technique involves introducing a diet rich in grains, often corn-based, administered in carefully controlled quantities. This type of feeding stimulates the accumulation of fat in the goose's liver, which thus becomes larger and softer, developing a creamy consistency. Once the fattening phase is completed, the livers are harvested and subjected to careful selection. From here, they can be transformed into different types of foie gras. The most prized is the foie gras entier, which consists of a whole liver processed with minimal manipulation, but there are also variants such as mousse, pâté, or blocks. Goose foie gras is distinguished by its particularly delicate and sweet flavor, very different from the more intense duck foie gras, thus offering a softer and more refined gastronomic experience. Pairings: Easy to serve: just place the can in the fridge the day before, then take it out about 15 minutes before consumption to enhance its flavor. For an impeccable presentation, open both ends with a can opener and slide the foie gras onto a plate. Remember to slice it gently and not spread it, as it is not a pâté, but a product to be savored for its unique and silky texture. Compared to duck liver, goose liver has a sweeter, more delicate, and rare flavor, a true gastronomic excellence. Try pairing it with slices of toasted bread or brioche, and experiment with refined accompaniments like Cognac, Port, or balsamic vinegar, for an unforgettable gourmet experience. Storage: keep refrigerated Other: Values per 100 g Calories (KCAL) 478 Calories (KJ) 1972 Total fat 49.3 Total carbohydrates 1.7 Saturated fat 22.5 Sugars 0.1 Sodium 2.3 Proteins 6.8
