Raw or frozen goose foie gras.
Through its history and presence in areas where the consumption of goose foie gras continues to be High (Germay, Alsace, Champagne), the Maison MASSE has always been a fervent defender of goose foie gras. Geese were the first animals to have been fed, since ancient Egyptian times.
Production is less common now in France, but the Maison MASSE has developped a network of breeders offering authentic French geese from the South-West of France, reared and fed whole grain corn in accordance with tradition.
Since volumes are low, the Maison MASSE has built strong partnerships with Hungary, where several farms have been selected to offer two types of goose foie gras, from two different strains of geese.
France or Hungary : the other Foie Gras country !
All reared geese are the result of the cross-breeding of two species : the wild Greylag Goose and the Swan Goose. They are biger than their wild ancestors. The main differences between Hungary and France come from the race of goose. This means that feeding times and rearing times are different, and are longer for the races found in France. In both Hungary and France, rearing still follows traditional methods : free-range, feeding with whole grain corn, importance of the rôle of the feeder.
NB : Hungary is the biggest Producer of goose foie gras. French foie gras production covers less than a third of the market needs.
Frozen and de-veined goose foie gras.
Case of 10 Kg.
Individual packaging for each liver.
Liver that keeps its shape.
Only originate from Hungary.