n our last article, we showed you how our breeding philosophy sets us apart from the competition, with our emphasis on compassion and respect for the animal – as well as respect for our partners and suppliers. But what exactly makes the difference when it comes to quality?
NIVO-Finess’ goose foie gras products are widely acclaimed by critics, foodies and consumers alike. We have earned that recognition through the high standards we maintain in the production, selection and presentation of our products. We are attentive to the slightest detail, to ensure the superior quality of our goose foie gras.
Six surprising ways NIVO-Finess’ achieves high-end quality
1. Cross-breeding the right goose varieties
Did you know that the quality of goose foie gras is largely determined by the goose varieties selected? To create a top product, one single variety simply cannot do. The right cross-breed is key to reaching excellence.
Through artificial insemination, we make the best selection based on the characteristics of the male and female. When the young ones hatch, those fit for goose foie gras production are selected and brought into the production process.
2. The first months are decisive
After birth, the geese are kept in large, airy stables where they live on straw under strict temperature, lighting and humidity conditions.
They are put on a premium diet of fresh grass, crushed grain and Luzern. Closely monitoring health and wellbeing is essential to breeding happy, quality animals.
3. Free-range is vital
As soon as the geese have grown enough, they are kept in a free-range environment, in meadows that provide shade from the sun in summer and shelter from the cold in winter.
They spend their days in lush greenery, and receive additional feeding with premium corn.
4. The human touch
Throughout the production process, the human touch is key to achieving and maintaining superior quality – whether it’s the gentle feeding process, the personal care by small-scale farmers, the monitoring of the livers, or the manual checks after the mechanical plucking procedure. It’s the artisan’s touch that ensures outstanding quality and leaves no room for error.
Equally important is the check-up by an official vet after each carcass has been cut. The liver is washed and cleaned extremely thoroughly by experienced hands. The selection of livers is another task for seasoned craftsmen– non-conforming or sub-quality livers are never accepted.
5. An airtight cold chain
After the animals are slaughtered and plucked, they are immediately rushed to a blast chiller to prevent the spread of bacteria in the carcasses. This takes an entire night, after which the carcasses are cut. Once the livers have been cleaned and selected, they are immediately cooled in preparation for transport and carefully ice-stored – without any contact with the ice, to prevent water absorption by the liver.
The livers are then packed for air transport – on ice, once again. Time is of the essence here: the sooner the product reaches the end user, the better. Upon arrival, we ensure that the cold chain is never interrupted. The goose foie gras is processed in our state-of-the-art facility following all HACCP regulations.
6. The NIVO-Finess’ final touch
Ultimately, craftsmanship and experience are what ensures the highest quality standards. Our expertise in the industry guarantees our clients top-quality goose foie gras, processed in keeping with the tradition of the artisan methods – with the most modern tools to ensure strict compliance with the highest hygiene standards.