Foie gras is one of the most prized products in gastronomy, yet also one of the most misunderstood in the Spanish market. Historically in Spain, the term “foie gras” was applied to pork pâté — an inaccuracy that was corrected upon entry into the European Common Market, which established that this designation is reserved exclusively for duck or goose liver.
How to Identify Genuine Foie Gras
To avoid being misled (getting pork instead of duck), it is essential to read labels carefully and understand the legal categories:
- Whole Foie Gras (Foie Gras Entier): The highest quality. Consists of one or more whole lobes, seasoned. Sold raw, vacuum-packed or in glass jars.
- Foie Gras: Composed of agglomerated lobe pieces. The cut surface displays a marbled appearance.
- Bloc de Foie Gras: A uniform emulsion with a creamy texture, ideal for canapés. If it contains pieces, these must be visible when sliced.
- Mi-cuit: A pre-cooked (pasteurised) foie gras that keeps refrigerated for up to six months.
Products That Are NOT Foie Gras
There are preparations that contain fatty liver but which, by law, must use other commercial names owing to their lower percentage of this ingredient:
- Parfait: Minimum 75% foie gras.
- Medallions, Pâtés or Mousses: Minimum 50% foie gras.
- Galantines or similar preparations: Minimum 20% foie gras.
The Price and Origin Factor
Spain is currently the world’s second largest consumer and fourth largest producer. Experts note that the price differential is the best indicator of quality: while a common pâté may cost three euros, a genuine bloc de foie gras commands several times that value. In the kitchen, chefs such as Borja Sierra recommend not cutting corners on the base ingredient, as a quality liver (which can fetch around €60/kg) is fundamental to techniques such as salt-curing or homemade mi-cuit.
Sources:
-. GASTRO section of the newspaper EL PAÍS
-. What is foie gras? (INTERPALM)
To find out more:
-. Interprofessional Association of Fatty Waterfowl (Interpalm)
-. Alternative poultry production at NeXusAvicultura
-. European Federation of foie gras