Posted on 01/01/2007 8:56:03 PM PST by bruinbirdman
Feathers are flying in the foie gras industry after a Spanish company scooped the industry’s top award for the Gallic delicacy.
Patería de Sousa was awarded the Coup de Coeur by the Paris International Food Salon for innovation.
Yet it is precisely its innovative techniques that have set French foie gras makers in a flutter. They claim that the Spanish version of the goose liver extract is not foie gras at all and have demanded the prize is withdrawn.
Patería de Sousa prides itself on not fattening the bird’s liver by force-feeding, but instead the foie gras is made by “free-range” feeding of the birds.
Connoisseurs consider foie gras to be the epitome of culinary civilisation. Animal rights activists criticise the practice of force-feeding a duck or a goose for four weeks before they are slaughtered, claiming that it is cruel. Producers say that they fatten the birds’ livers to add flavour to the foie gras.
Marie-Pierre Pée, secretary-general of the French Professional Committee of Foie Gras Producers, condemned the Sousa version of the luxury paste: “This cannot be called foie gras because it is strictly defined as a product from an animal which has been fattened,” he said.
Eduardo Sousa, president of the Spanish company, which is based in Badajoz, was unabashed by the French criticism: “It’s normal that they have asked for their prize back because they are scared.
“We have won a prize in Paris where the jury has given (the French) a clip round the ears because we have shown that you can make a good foie gras without mistreating the animals.”
A 90g can of Patería de Sousa foie gras sells for €23 (£15.40) and is sold at the El Corte Inglés department store chain among other leading shops in Spain.
It is not exported to France.
Patería de Sousa produces its foie gras by slaughtering the birds just when they have eaten more in preparation for their normal migration to Africa in the winter. Mr Sousa believes that the French reaction to his company was due to a growing recognition that the Spanish method was gaining ground in the industry.
He said: “Foie gras is fattened liver and that’s what we sell. Many countries are going to ban the practice of artificially fattening these birds and the French are worried about this.”
The Egyptians invented the practice, subsequently adopted in France, of force-feeding ducks and geese to produce a better taste for the liver extract.
Foie gras companies force the birds to ingest grain at regular intervals each day through a metal tube that goes down the throat to the birds’ stomachs.
LIVER POOL
** France produces three quarters of the world’s foie gras
** French production this year was 18,500 tonnes, a rise of 3 per cent compared with 2005
** France exported 3,000 tonnes, 800 to Spain
** Other leading importers, in order of quantity of the product sold, are Switzerland, Japan, Belgium, Germany, Britain and the United States
** France imports 3,500 tonnes of foie gras, mainly from Hungary and Bulgaria
Upon reading this I couldn't help but reflect upon years ago when California wines took many awards in competition in France and the Hissy Fit the French through at that.
It's surprising they get so upset when they lose. One would expect them to be quite used to it by now.
There is no such thing. Liver taste like ...uh, liver.
Nope...this is like liver flavored silky butter. Have you tried it before?
I know, Its just just the liver thing.
yitbos
What, no comments from the PETA peanut gallery?
This is all about the growing EU codification and domination of Agriculture and food products. As the EU Nanny State grows in power, it seeks to conform industries like food and cosmetics to its "humanist" standard. By banning artificial additives to cosmetics imported into the EU, the greatest producer being the US, they have crippled that American industry.By seeking to ban the traditional methods of producing Foie Gras, the gavage, or force feeding of geese, the EU is trying to destroy the individual artisanal agricultural producers in France.
Foie Gras is a delicious invention of the French, and they have always produced the highest quality. Now there is excellent Foie Gras being produced in the Hudson Valley of NY and in California.
Free people should be allowed to eat whatever they choose. The government has no place in those choices. This skirmish is a small battle in the war on individual rights, and on American industry being waged by the EU.
Oh please, i'm supposed to listen to him/her/it as an expert on fooey grass?
Stealth tariffs (well, not so stealth).
Ban on genetically altered grains, same-o same-o.
I suppose they will ban cheese (already a junk food in UK) from artificially genetically altered cows. (I suppose they are OK with breeding to alter genes) (maybe not, they incourage inbreeding).
Bring on "Banana Wars Century 21".
yitbos
6-oz baked chicken livers
2-4 tbsp whipping cream
1-tbsp unsalted butter
Salt to taste (Kosher).
Blend well in food processor
Enjoy.
yitbos
Our favorite pate... 1 lb chicken livers sauted, 1/2 lb butter, fresh basil soaked in congnac, shallots. This has been a family favorite for 30 years. It is heaven.
What's next, German truffles?
That is rather pitiful, haven't they ever heard of medium-rare porterhouse steaks?
Leni
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