{"id":773,"date":"2018-04-19T03:01:56","date_gmt":"2018-04-19T01:01:56","guid":{"rendered":"http:\/\/foie-gras-partners.com\/?page_id=773"},"modified":"2021-02-23T17:07:52","modified_gmt":"2021-02-23T16:07:52","slug":"the-company","status":"publish","type":"page","link":"https:\/\/foie-gras-partners.com\/en\/","title":{"rendered":"THE COMPANY"},"content":{"rendered":"

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\nQuality, respect and tradition :
the heart of your values
the foundation of our commitment<\/span><\/p>\n

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Foie Gras Partners\u00a0: The specialist of Foie Gras \u2013 Goose and Duck<\/h1>\n

Foie Gras Partners is specialized in the production of fat geese and ducks in Hungary and fat ducks in Bulgaria.<\/p>\n

We sell a complete range of fresh and frozen cuts\u00a0: foie gras<\/a> (fabrication, extra restauration, 1er choix\u2026), deveined fat liver, escalopes, cubes, breasts<\/a>, inner fillets, legs, wings, meat, gizzards, fat.<\/p>\n

We are settled next to the production sites and next to our customers. Our office in Budapest is in charge of logistics and administrative affairs of our activities and ensures the quality control to the farmers and slaughtering houses.<\/p>\n

Our settlement in the heart of RUNGIS market<\/a> brings us a great reactivity. We enjoy many infrastructures (hauliers, veterinary services, storage facilities, forwarding agents, customs) which make us possible to ensuring daily a quality customer service.<\/p>\n

The slaughtering houses are certified FSSC 22000, IFS and BRC. We put our own quality scheme at your disposal. We respect the specifications of our customers.<\/p>\n

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Le foie gras\u00a0: historical reminder<\/h2>\n

Our distant ancestors noticed that geese had a natural tendency to eat in order to stand the winter and perform long migratory distances\u00a0*. They understand that geese \u00abcreate\u00bb the foie gras. This is a real reserve for their long travel.<\/p>\n

Since the dawn of time, palmipeds are bred in all latitudes. After Egyptians, Greeks and Romans force-fed geese. Later, Hebrew, who dispersed through Europe and particularly in Hungary perpetuated the tradition of breeding and force-feeding.<\/p>\n

*\u00a0The greylag geese are those who make the longest migrations\u00a0: some of them who leave from Northern Europe to Africa can cover up to 10\u2019000\u00a0km. The record altitude of 9\u2019000m has been registered. With good meteorological conditions, geese can reach 150\u00a0km\/\u2009h.<\/em><\/p>\n

Hungary\u00a0: between tradition and modernity<\/h2>\n

A tradition which endures<\/h3>\n

In Hungary, geese and ducks force-feeding is a tradition that dates back 15th<\/sup> century. The industry of fat palmipeds expanded in 19th<\/sup> century to supply Russia and Western Europe with foie gras.<\/p>\n

It enjoyed a new boom in the 60\u2019s to supply the French market. It strengthened in the 80\u2019s facing the increasing request and the strong interest of French and Japanese consumers for goose foie gras.<\/p>\n

Animal welfare<\/h3>\n

The animals are traditionally placed in collective park. Hungary is among the pioneers of this method. This major advantage for animal welfare responds to the recent recommendations advocated by the European Council. Directive 98\/58\/CE of European Council, July 20th 1998, regarding animal protection in breeding.<\/p>\n

The live-stock buildings have very thick walls which make possible a natural cooling during the summer period. These practices come within the scope of sustainable development processes.<\/p>\n

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Hungary\u00a0: first producer of goose foie gras in the world<\/h5>\n

Hungary is the first producer of goose foie gras in the world, the most noble of foies gras. Goose is present in the best restaurants of Europe and Asia. The great star chefs in the world choose goose foie gras and make of it an exceptional dish. In order to meet the increasing requirements of our customers: restaurants, distributors, manufacturers (time-saving, practical aspect, cost-saving, reduction in wastes, health safety, quality charter\u2026), the slaughtering houses offer some products ready for use: oven-ready deveined foie gras, sliced and graded escalopes, boned meat, cubed and graded meat, \u2026<\/p>\n

The slaughtering houses are induced to strongly invest to reach an outstanding level of modernization (adapted room for deveining and escaloping, employees well-being, nitrogen fast-freezing, continuous flow,\u2026). The result is an optimal certification IFS, BRC, ISO 22000<\/p>\n

\u00ab\u2009O toi, foie d\u2019ange suave mets. Poids \u00e9perdu de nos d\u00e9lices. Splendeur sacr\u00e9e de nos repas, pr\u00e9sent compact. Richesse belle, intense aussi. Forme adorable\u2009! Ton doux parfum est une harpe sur nos palais. Ton harmonie joue des cymbales sur nos langues et nous traverse tout entier d\u2019un long frisson de volupt\u00e9.\u2009\u00bb<\/em><\/p>\n

Pablo Neruda \u00ab\u2009Saveurs de Hongrie\u2009\u00bb 1973.<\/p>\n

[\/gkelmt_built_text][\/gkelmt_built_column][\/gkelmt_built_row][\/gkelmt_built_section][gkelmt_built_section bb_built=\u00a0\u00bb1″ fullwidth=\u00a0\u00bbon\u00a0\u00bb _built_version=\u00a0\u00bb3.0.100″ prev_background_color=\u00a0\u00bb#f1efea\u00a0\u00bb next_background_color=\u00a0\u00bb#f1efea\u00a0\u00bb inner_width=\u00a0\u00bbauto\u00a0\u00bb inner_max_width=\u00a0\u00bb1080px\u00a0\u00bb][gkelmt_built_fullwidth_image admin_label=\u00a0\u00bbImage en pleine largeur – ferme_historique\u00a0\u00bb src=\u00a0\u00bbhttps:\/\/foie-gras-partners.com\/imagesgk\/2018\/02\/A_3_Home_ferme_historique_web.jpg\u00a0\u00bb _built_version=\u00a0\u00bb3.0.100″ locked=\u00a0\u00bbon\u00a0\u00bb \/][\/gkelmt_built_section][gkelmt_built_section bb_built=\u00a0\u00bb1″ background_color=\u00a0\u00bb#f1efea\u00a0\u00bb _built_version=\u00a0\u00bb3.0.100″ max_width_last_edited=\u00a0\u00bbon|desktop\u00a0\u00bb custom_margin=\u00a0\u00bb|||\u00a0\u00bb custom_padding=\u00a0\u00bb|||\u00a0\u00bb prev_background_color=\u00a0\u00bb#ffffff\u00a0\u00bb next_background_color=\u00a0\u00bb#ffffff\u00a0\u00bb inner_width=\u00a0\u00bbauto\u00a0\u00bb inner_max_width=\u00a0\u00bb1080px\u00a0\u00bb][gkelmt_built_row _built_version=\u00a0\u00bb3.0.100″ width=\u00a0\u00bb80%\u00a0\u00bb max_width=\u00a0\u00bb1080px\u00a0\u00bb][gkelmt_built_column type=\u00a0\u00bb2_3″ custom_padding__hover=\u00a0\u00bb|||\u00a0\u00bb custom_padding=\u00a0\u00bb|||\u00a0\u00bb][gkelmt_built_text admin_label=\u00a0\u00bbUn engagement vers l\u2019avenir \u2013 ENGLISH\u00a0\u00bb _built_version=\u00a0\u00bb3.0.106″ text_orientation=\u00a0\u00bbleft\u00a0\u00bb]<\/p>\n

A commitment towards future<\/h2>\n

The respect of a traditional know-how has to combine with modern methods to be in line with processes of sustainable development and performance. The different actors of fat palmipeds industry became aware of the inescapable nature of this engagement. The foie gras industry is supported in its quality procedures by a leading university research structure.<\/p>\n

A diagnosis of practices of foie gras industry allowed to bring to the fore the good practices and the opportunities of improvement.<\/p>\n

The animals are taken on in units certified ISO, BRC and IFS and working according to the principles of HACCP.<\/p>\n

The Hungarian poultry industry is working on the setting up of specifications.<\/p>\n

A plan of action is being worked out in order to define priorities.<\/p>\n

The work is divided up in the 3 following ways\u00a0:<\/p>\n