Madrid
Spanish farmers have come up with a way to make foie gras without force-feeding geese. The delicacy, popular in France, is usually made from the livers of geese that have been overfed through tubes down their throats, a process that swells their livers to many times the normal size. But a Spanish company has begun making foie gras from geese slaughtered just before migrating season, when the birds have been stuffing themselves on their own to prepare for long flights. “They feed and live freely on our land,” said Eduardo Sousa, who runs Pateria de Sousa. “We know when the geese are ready because their bellies drag on the ground.” Sousa’s foie gras passed muster even with the French, winning an award at last year’s Paris International Food Salon. The drawback: It’s available only a few weeks each year.
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
-
‘The worry is far from fanciful’Instant Opinion Opinion, comment and editorials of the day
-
How are Americans bracing for the end of SNAP?TODAY'S BIG QUESTION Millions depend on supplemental federal food funds that are set to expire this month, as the government shutdown begins to be acutely felt
-
Book review: ‘Joyride: A Memoir’Feature A journalist’s story of how she chased and accomplished her dreams
