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Whole foie gras of iberian goose
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Not available |
Packaging & shipping
Packaging
The jar ships in a cardboard carton with protective packing.
Packaging & shipping
- We ship to all countries in the European Union, plus Monaco.
- FREE Standard shipping for orders starting at £207.83 - bound for England.
- Shipping speeds for England [choose a different country]
£3.27 Standard Shipping To be delivered between Thursday, September 09 and Tuesday, September 14. £15.20 Express shipping To be delivered between Tuesday, September 07 and Wednesday, September 08. £40.67 Super Express shipping It will be delivered Monday, September 06 before 6pm. You will choose your shipping speed later at checkout, after you fill in your delivery address.
Money back guarantee
Products ordered may be returned in the following cases:
- If the ham is not in good condition,
- or in any way fails to meet your expectations
The product must be returned in its original packaging no more than 15 days after the delivery date.
We cannot accept returns if the weight of the piece returned (including the weight of the waste) is less than 75% of the weight of the original piece. In other words, if a shoulder weighed 4 kg and you return less than 3 kg, we cannot accept the return.
Description of Whole foie gras of iberian goose
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Our customers' reviews
| Average rating:  (see how the average rating is calculated) |
Smooth, buttery and delicious, May 26, 2009the 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.
Is 5 the highest? If so, then I give it a 10!, May 15, 2009I 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.
Customer reviews in other languages (automatically translated by Google)
Rubbish and surprised comments, May 10, 2010I 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.
I was so fat he could hardly take, November 23, 2009The 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.
Cher and really really disgusting, September 19, 2009I'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!
Supra divine, September 3, 2009I 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 ....
La Patería de Sousa
La Patería de Sousa is located in the town of Fuente de Cantos in Extremadura province. They became internationally known after receiving the Coup de Coeur award for innovation at the 2006 Paris International Food Show (SIAL) in France with their liver pâté from Iberian geese raised on the open range in animal-friendly conditions.
Since then, Sousa's "ethical" liver pâté has found a place on the international gourmet scene. Today it is a delicacy hard to find because it is made in small amounts.
The geese and pigs used are raised according to European legislation on animal well-being, living on the open range eating acorns, figs, wild plants and flowers, where they breed and the goslings and suckling pigs are raised.
The traditional method, popularised by the French, is based on force feeding the animals for 18 to 20 days before slaughter to make the liver as big and fatty as possible. Several scientific committees consider this a practice harmful for animal well-being and it has been banned in some countries. Marketing of liver pâté has even been banned in some places.
The Sousa family, of Danish origin, has made their pork- and goose-liver pâtés using artisanal methods since 1812. Pork-liver pâtés are made with the livers of Iberian pigs with the Extremadura Designation of Origin, and goose-liver pâtés come from native Iberian geese.
