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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.
This liver pâté (foie gras) is the result of an innovative process. The nearly extinct Iberian geese are fattened without resorting to force feeding and raised according to European legislation on animal well-being.
The animals live outdoors in autumn and winter, which is their natural time to build up fat reserves for migration. When they are slaughtered their livers are much larger and contain more fat, making them more flavourful and less bitter.
The woodlands in Extremadura where the geese are raised are a source of high-quality food: mainly figs, legumes, acorns and olives. Their diet is further enriched with natural cereals planted on Sousa's land.
The liver is removed and seasoned with salt and pepper, cooked in a double boiler, cut into two or three pieces (a liver weighs about 600 grams) and bottled without pressing.
This product was awarded the 2006 Coup de Coeur award for innovation by the prestigious Paris International Food Show (SIAL) in France.
“I've tasted the best liver pâté of my life. My best culinary experience.” Dan Barber, Best Chef of New York in 2006
Ingredients: Iberian goose liver, sweet wine, salt and pepper. No additives.
Production
Iberian geese raised on the open range without force feeding.
The production is very limited (around 2000 geese per year) because 50,000 m2 of pastureland are needed for every 100 geese.
Taste note
Flavourful, rich, delicately creamy.
Enjoying your foie gras
Serve at room temperature or slightly cooler (15-16 ºC)
Keep in the refrigerator after opening, never more than three days.
Marck C. (Amsterdam, The Netherlands) Has purchased this product
the 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, 2009
Cindy W. (Castellina in Chianti, Italia) Has purchased this product
I 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)
I 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.
Très mauvais et étonnée des commentaires, May 10, 2010
Isabel (Asnières) Has purchased this product
J'ai déjà donné mon avis sur ce fois gras incoryablement MAUVAIS mais lorsque je lis les autres critiques je me demande si on a gouté le même produit! etonnant tout de même ? Si j'avais su que l'on pouvait renvoyer le produit je l'aurait fait immédiatement, car dès la première bouchée, j'ai tout de suite eu le goût d'un foie totalement cru, humide, sans saveur ni texture. Un catastrophe aussi bien pour le prix que pour l'idée que je trouvais superbe, mais malheureusement les oies et les canards vont continuer à être gavés... Dommage.
I was so fat he could hardly take, November 23, 2009
Pilar Z. (Madrid, España) Has purchased this product
The 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.
Tenía tanta grasa que apenas se pudo aprovechar, November 23, 2009
Pilar Z. (Madrid, España) Has purchased this product
El recipiente era de cristal con el cierre de metal, parecido al de las antiguas caseras. El metal estaba todo oxidado provocando un aspecto de viejo y caduco. En el interior, el foie, que con los gramos que compré deberían haber sido suficientes para una receta que pensaba realizar, tenía tanta grasa que apenas se pudo aprovechar.
Cher et vraiment vraiment infect, September 19, 2009
Isabel B. (Asnieres, France) Has purchased this product
Je suis contente de pouvoir donner mon avis sur ce foie-gras naturel et qui ne fait pas souffrir, mais est très cher et vraiment vraiment infect. Je l'ai jeté c'était immangeable!
Roseline G. (Chambourcy, France) Has purchased this product
I 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 ....
Roseline G. (Chambourcy, France) Has purchased this product
Je suis originaire du sud ouest de la France,pays du foie gras d'oie et de canard! J'ai encore en mémoire sur les papilles celui que ma mère faisait,il était DIVIN,mais .....je dois dire que le votre est SUPRA DIVIN.Nous l'avons dégusté avec notre fils ,et chaque fois que nous évoquons ce moment ,nous fondons à nouveau du plaisir qu'il avait suscité. Ma mère,ne vous en voudra pas de l'avoir détrônée....
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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.
Eduardo Sousa and his ecologically raised Iberian geese
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.