Lomellina (Pavia) Lombardy
Goose foie gras is made from 6-month old adult free-range geese, or more often with battery-raised geese, fed on forage and maize and ready in just 2 months.
During the last 21 days of their lives, the geese are force fed with dried fruit, figs and maize.
Due to this excessive feeding, the weight of the goose’s liver increases in weight from the usual 80 grams to 500 grams or even a kilo due to a phenomenon called hepatic steatosis.
Goose foie gras looks like a real and proper liver if packed in a terrine, while it looks like a sausage if twisted. With a soft and compact consistency, it has an ivory, slightly pinkish colour. Its weight oscillates between 500 grams and a kilo.
Goose foie gras is produced in Lomellina, province of Pavia. This area, lying between the rivers Po, Ticino and Sesia is the main goose production district of the region.
Products made from goose meat received their first official recognition at the International Exhibition of Paris in 1913.
To produce Goose pate foie, the geese are slaughtered, the liver is opened and its veins and gall bladder are removed. It is left to marinate in wine and aromatic herbs, then in a terrine lined with lard and sliced pork; lastly it is placed in a medium oven in a bain-marie for about 15 minutes. After cooling, it is covered with goose or pork fat and sealed in the terrine.
The Toulouse goose, which can reach a total weight of 15 kilos and produce a liver weighing a kilo, is highly appreciated for the production of Goose foie gras.
Piacenza geese, instead, usually reach a weight of just 4 kilos and produce a liver weighing between 500 grams and one kilo.
They are almost exclusively reared for the production of meat, eggs, cured meat and hams in Lomellina in the province of Pavia. Goose meat, however, has about three times more calories than lean beef or chicken.
Goose foie gras has a fragrant, sweet and very delicate taste and an ivory straw colour.
How to consume it
Goose foie gras can be cut into thin slices and eaten with toast or on a bed of mixed salad with balsamic vinegar and acacia honey.
It must be consumed within one month from cooking and kept in a fresh place.