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The family of geese - anser - has different species that are bred for their meat or liver. For example, those specifically bred for meat are: the typical white goose, the Alsace goose, the Normandy, Poitou and Padua goose. For liver: the Toulouse, Touraine and grey country goose. However the crossbreeds are especially important. As the result and quality of the end product are key, it is best not to be restricted to one breed; particularly not where a top product is concerned.
In the following section, we are only able to present you with our situation and methods of working and not with the market and methods in general.
The origin of our quality products goes back to ideal crossbreeding.
Males and females are separated once they are sexually mature.
Artificial insemination is used to ensure the best selection and therefore excellent results. The females are kept in large halls - with perfect light, temperature and humidity - in order to lay eggs. After fertilisation has taken place, the eggs are placed in ultra modern incubators that work under ideal circomstances with regard to hygiene, humidity level and temperature.
After the eggs have hatched, the young animals are selected according to sex and condition before being separated to become the end product: the males are usually used for their meat - roasting geese - and the females for their liver.
During their first few months, they are kept - in large, airy and spacious halls - on straw and under regulated temperature, lights and humidity level.
They are continuously fed fresh grass, alfalfa and cracked grain..
As soon as they have grown sufficiently, they are allowed into the open air, i.e. still protected and shaded by trees from bright sunlight in summer and harsh cold weather in winter.
As well as the greens, they are also given supplementary feeding of corn.
Depending on the season, this cycle lasts 7 to 8 months. Therefore, the organisation for the end of year period has to be planned during the summer.
During the last month before slaughtering, the animals go back inside for an inspection and are passed on to several 'gaveurs' who fatten the liver.
This is when 'steatosis' takes place, i.e. an entirely natural enlargement of the liver due to intense feeding of rich corn. Geese are the only animals, together with ducks, that have the ability to store their reserves in the liver: an ability that is used in winter time when they migrate south.
We try to approach this natural condition as closely as possible.
Feeding happens - in small groups - in small portions but very frequently - approximately every four hours - to ensure a gradual fatty increase. This is done without causing any discomfort to the animal and reduces the risk of an excessively fat end product.
The animals are fed corn that is cooked on the cob in large cauldrons.
For hygiene reasons, the corn is only ground during the feeding process when a rubber tube - and not a hard inox pipe - is inserted into the crop and not the stomach.
As geese naturally eat all day and they are able to 'swallow' entire fish - which in fact digests in the oesophagus, as the corn mash does - feeding causes no problems.
On the contrary: they are waiting to be fed. As the animals are extremely sensitive to stress, they have to be treated with respect and should definitely not be frightened. The latter could cause a negative effect on the animal, not to mention a sensitive liver, which is definitely not the intention of the breeder.
Only contented animals are able to produce a qualitative and reliable end product.
During this period, the animals are kept in well ventilated halls - on grids - for hygiene reasons. The open inox trays on legs provide sufficient room for the animals and can be easily cleaned.
In the past - and sadly this still occurs - they were placed on straw. However, as the overly confined areas quickly become contaminated from their own excrement, diseases may easily spread.
After this period, that lasts between 19 and 21 days, they are individually and manually checked to see how the liver has evolved. This is performed by an expert.
In the next phase, the animals are taken to an ECC approved abattoir. After electronically controlled anaesthesia - in order to avoid suffering - the animals are manually cut open to bleed. Then follows mechanical plucking - including a manual post-check - washing and removing the animals that do not meet the standards. They are then immediately transported to a fast coolling refrigerator to prevent bacteria from spreading.
For hygiene reasons, the meat is not immediately cut: if the wrong incision is made, gut and stomach residue, containing bacteria, may spread across the entrails. (warm escrivation)
The animals are stored in a refrigerator overnight and are cut the next day.
As the entire animal is stiffened by the cold, the cutting is easier and imposes less risk to our end product: the liver.
After the liver has been taken out, the goose is cut into pieces.
The feathers are immediately washed after mechanically plucking them and are then dried and stored in bags for goose quills and down.
The heads and tongues of the geese - an expensive delicacy - are shipped to Japan and China. The necks of geese are used in the production of goose sausages and stuffed goose necks for local industry and to export to France.
Magrets and fillets are cut according to the foreign customer's wishes.
The legs are for local or French industries.
And finally, the webbed feet are shipped to China or Japan where they are glazed.
What is left now is our pièce de résistance: the liver. Every one of them is checked by an official veterinary surgeon, is washed and cleaned. We also ask for the gall to be cut out deeply, which is extra work at an additional cost. This usually only happens superficially, with a possible result that the gall flavour mixes with the liver.
The selection follows next. During this process, the breeder is present to evaluate the result of his work since, depending on this result - i.e. our wishes - he or she will be paid.
Poor livers or those that do not meet the standards are immediately removed.
In order to fully cool the liver before transportation, it is stored in ice - however not in immediate contact - to avoid contamination with water or even worse, for the liver to absorb water (alltough this gives the liver a beautiful white look, it also increases the weight and results in more loss when processing).
The livers are now packed up as soon as possible and transported by plane using specially designed packaging - again in ice.
Time is a crucial aspect of the freshness of the product. The sooner it reaches the consumer, the better.
When the products arrive, we ensure that they are kept cool and immediately store them in specially adapted and controlled refrigerators.
Now we start working with the product: the livers are selected and further processed in accordance with HACCP standards - in air conditioned clinical rooms of approximately 6°c - still preserving the tradition of and respect for the conventional methods (more than 35 years of experience and hard work in the foie gras and truffle sector offers you all guarantees).
This process takes place in a permanently closed cold circuit that has been maintained since slaughtering and will be preserved until the product reaches the client.
Since the foundation of our compacy at the end of 1994, we have continuously strived to reach perfection. Our initial equipment has been improved three times. The last adjustments provided us with the EEC approval numbers.
In December 1999 we moved to our new location, a building especially designed for our type of business.
It complies with the strictest standards and was designed by a specialised architectural firm, in cooperation with IVK (Institute of Veterinary Control).
The realisation of the building was left to specialists in the field who focussed on creating the perfect conditions, both for the product and the employees.
The entire building has been ergonomically designed to facilitate the work process and deliver top-quality products.
We are able to offer this guarantee troughout the whole process thanks to logically and continuously monitoring the predetermined product circuit.
Furthermore, the washing-up, maintenance and stock rooms, technical areas, bathroom facilities and staff rooms are grouped together and fully separated from the white areas (clean rooms).
Internal hygiene is our top-priority.
During the preselection, we immediately remove all packaging and start three individual circuits:
- selecting and creating a vacuum of the raw product in accordance with the client's preferences and its specific use, after which it is moved to the packaging area.
- delicately cleaning the liver for further processing or sales - in a separate white area - after which it is moved to the packaging area.
- Preparing the end product for the cold or hot kitchen and applying the finishings.
Subsequently, all packed products are stored in the
buffer-refrigerator from where the orders are put together.
After transportation in ice, these fine top-products reach the chef, who will then serve them to his demanding customers in an original and professional manner. .
Gastronomy in all its glory - with a capital G!
