Eduardo Sousa cannot cope with the worldwide demand this Christmas for his ‘ethically’ produced foie gras, made without force-feeding the geese.
He puts the success down to the publicity his foie gras received when it won a prize at a Paris food Fayre last year.
His win caused uproar among French traditionalists who say foie gras can only be produced using the force feeding method.
Talking from his farm north of Seville, Eduardo said the demand from England, where eating foie gras has become non-PC, has been astonishing.
He said the family farm, which has been producing foie gras naturally since 1812, also has orders from the United States and Japan, and has even had interest from France.
In France, which produces around three-quarters of the world’s foie gras, ducks and geese are fed grain through a pipe forced down their throats, until their livers swell to several times their normal size.
Animal rights groups have condemned the practice as cruel and it is banned by law in several European countries.
But Eduardo’s geese roam freely around his 54-acre farm, feeding mostly on acorns and grass, and their livers swell naturally in preparation for what would normally be the migratory flight south to Africa.
But whether force-fed or not, when their bellies begin scraping the ground, it’s time for the slaughter and the demand is such that even London’s famous Harrod’s is left with orders unfilled.
In a good year Eduardo can produce 1,500kg of foie gras from 2,000 geese but the publicity from the French protest boosted his sales.
Now he and his 14 employees cannot handle all the orders that are pouring in..