Ingredient: Foie gras (France)
Category: Poultry
Season: All
Traditionally, “foie gras” involves force-feeding birds to fatten up their livers, a process that has made it one of the world's greatest gourmet delicacies but also one of its most controversial.
Most foie gras still comes from France.
Although the production of foie gras is banned in the UK, the British remain among the world's largest consumers, with 4,270 tons sold here every year.
Like veal production and battery hens, it is the process behind the product that raises culinary and moral hackles and puts many people off.
There is an alternative to foie gras called “Ganso Iberico”, from Spain :
The Spanish are marketing this as “ethical foie gras”
They avoid "the process known as la gavage” (force-feeding birds with grain by using a metal tube)
Instead they take advantage of the birds’ natural tendency to eat them selves silly in preparation for their seasonal migration, to Africa.
The geese are slaughtered once they have fattened themselves for their expected long flight south."
Ganso Iberico is only produced once a year because of migration, this makes it even more expensive than traditional foie gras, which costs £10 to its £16 for just 2½oz (70g).
To the annoyance of many French producers, the "minimum-cruelty" “Ganso Iberico”, has already won the Coup de Coeur, a prestigious award from the Paris International Food Salon and has attracted the attention of British stores.
British gourmands are now to be offered this "ethical" version of foie gras, allowing them to savour the famed taste with a clear conscience.
If you want to read articles for and against “foie grass”, and make your own decisions on which to choose“Foie gras” or “Ganso Iberico ”, here are a few of links to check it out:
'Ethical' foie gras from naturally greedy geese
Foie gras versus the Animal Liberation Front
The Holy Grail, of foie gras?
This site exists to raise awareness of the cruel methods used to produce foie gras
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