Maison Georges Bruck is the last and only family-owned foie gras company still in existence in Strasbourg, Alsace. The quality of Georges Bruck's production is the result of long experience combined with state-of-the-art technology.
Production techniques
Raw foie gras, after being devened, salted and spiced, is put to cook and becomes, through careful processing, the best goose foie gras in the world. The raw livers come from goose or duck from small farms, raised in the traditional way in the open air with 100% natural feed (corn, grain, water), guaranteed GMO-free. This choice of small farms guarantees an intensely flavored foie gras that respects animal welfare.
The foie gras
Goose foie gras compared to duck foie gras is larger and with a firmer texture, a beautiful pinkish color when raw but turning grayish when cooked. The flavor is mild and lingers in the mouth. On the other hand, duck foie gras is more tender, a magnificent beige-orange color, and a more rustic and pronounced flavor, which is immediately evident on tasting.
