Today we are pleased to present you an article from the new issue of FEEL GOOD Magazine dealing with "Happy Foie", our alternative to conventional foie gras. In addition to the remarkable smoothness and flavor of Happy Foie, the article also discusses the manufacturing process and force-feeding of conventional foie gras.
“For gourmets, foie gras is considered a delicacy. However, the conventional manufacturing process involves agonizing force-feeding of ducks and geese to make their livers extra fat.”
But Happy Foie follows an ethically responsible path. Here the liver is only upgraded with high-quality organic fats after the animals have been slaughtered. This innovative process was developed by Tobias Sudhoff, the former head chef at the renowned Michelin star restaurant "Westfälische Stube".
"The result is a texture and a fine taste that even experienced chefs and gourmets cannot distinguish from conventional foie gras in double-blind tastings."
This shows that Happy Foie is such an alternative that meets both taste and ethical requirements.
An important part of Happy Foie is the organic duck liver, which is sourced from the Upper Austrian company Eiermacher. Eiermacher has been specializing in alternative forms of husbandry since 1980 and ensures that the entire production process complies with the prescribed organic guidelines.
"This guarantees the highest animal welfare standards and impeccable quality of the organic duck products."
The foie gras also comes from a small, family-run farm that produces strictly according to organic guidelines. The Fulda organic farmer guarantees species-appropriate husbandry, organic feed and enough fresh water for the geese to play with.
Read the full article here on page 82 in FEEL GOOD Magazine and be inspired by Happy Foie.
Find out more about Happy Foie and discover a new indulgence experience with a clear conscience. You can find our products here .
