{"id":19549,"date":"2018-11-12T08:22:20","date_gmt":"2018-11-12T08:22:20","guid":{"rendered":"http:\/\/www.gironaexcellent.cat\/?post_type=portfolio_page&p=19549"},"modified":"2019-01-23T09:09:39","modified_gmt":"2019-01-23T09:09:39","slug":"foie-gras-1819","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/es\/item\/foie-gras-1819\/","title":{"rendered":"Foie gras"},"content":{"rendered":"

[vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_empty_space height=\u00bb110″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column width=\u00bb1\/4″][\/vc_column][vc_column width=\u00bb1\/2″][vc_column_text]<\/p>\n

El foie gras.<\/h2>\n

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El ramo del foie gras va m\u00e1s all\u00e1 de la crianza de patos de la raza Mulard para la obtenci\u00f3n de h\u00edgado crudo. Es inevitable la comparaci\u00f3n con el cerdo: se aprovecha todo. Cada parte del pato se transforma en delicadezas gastron\u00f3micas muy apreciadas: muslos confitados, pecho adobado, conservas de mollejas, cuellos rellenos, mousses<\/em>, pat\u00e9s con varios maridajes, cl\u00e1sicos, innovadores o muy imaginativos. La producci\u00f3n se concentra en el Empord\u00e0, la Selva y el Giron\u00e8s.<\/h6>\n

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El primer intento de crear granjas de patos para obtener foie gras en las comarcas gerundenses fue en 1976, pero hasta 1982 este sector no se acab\u00f3 consolidando. Entonces, un grupo de j\u00f3venes emprendedores inici\u00f3 la industria actual, entrando de contrabando polluelos de pato Mulard adquiridos al otro lado de la frontera francesa. Fue f\u00e1cil la adaptaci\u00f3n de esta raza h\u00edbrida, fruto del cruce de una hembra pequinesa con un macho de pato mudo, almizclado o de Berberia, originario de los Andes. De hecho, el pato y los gansos forman parte de la tradici\u00f3n ancestral av\u00edcola gerundense: las casas sol\u00edan engordarlos para la fiesta mayor y para las largas fiestas de Navidad.<\/p>\n

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El foie gras con sello Girona Excel\u00b7lent 2018 – 2019<\/span><\/h2>\n

[\/vc_column_text][vc_empty_space height=\u00bb35px\u00bb][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_empty_space height=\u00bb50px\u00bb][vc_empty_space height=\u00bb50px\u00bb][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_empty_space height=\u00bb120″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb1\/2″][vc_single_image image=\u00bb19555″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb qode_css_animation=\u00bb\u00bb qode_hover_animation=\u00bbzoom_in\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/2″][vc_empty_space height=\u00bb25px\u00bb][vc_column_text]<\/p>\n

Fuagr\u00e1s extra<\/h3>\n

[\/vc_column_text][vc_separator type=\u00bbsmall\u00bb position=\u00bbleft\u00bb color=\u00bb#000000″ thickness=\u00bb1″ up=\u00bb10″ down=\u00bb10″][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Collverd, empresa nacida en 1980 en el Empord\u00e0, muy cerca del Parque Nacional dels Aiguamolls, cr\u00eda sus patos durante catorce semanas al aire libre. Con un microclima especial, una alimentaci\u00f3n a base de cereales y una manipulaci\u00f3n quir\u00fargica, obtienen un fuagr\u00e1s natural, fresco y entero, de color y peso ideales, que se presenta compacto, con una textura sedosa y un sabor dulce, tostado y salino.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Categor\u00eda:\u00a0Fuagr\u00e1s crudo<\/p>\n

Sociedad: Collverd Productes de l\u2019\u00c0nec, S.A.<\/p>\n

www.collverd.com<\/strong><\/a><\/p>\n

[\/vc_column_text][vc_empty_space height=\u00bb25px\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00bb100″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb1\/2″][vc_single_image image=\u00bb19563″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb qode_css_animation=\u00bb\u00bb qode_hover_animation=\u00bbzoom_in\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/2″][vc_empty_space height=\u00bb25px\u00bb][vc_column_text]<\/p>\n

Fuagr\u00e1s micuit<\/em><\/h3>\n

[\/vc_column_text][vc_separator type=\u00bbsmall\u00bb position=\u00bbleft\u00bb color=\u00bb#000000″ thickness=\u00bb1″ up=\u00bb10″ down=\u00bb10″][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Para la preparaci\u00f3n del fuagr\u00e1s semicocido (micuit<\/em>), la forma b\u00e1sica de preparar el fuagr\u00e1s, hace falta un h\u00edgado de la m\u00e1s alta calidad. Collverd ha conseguido afinar al m\u00e1ximo en la elaboraci\u00f3n de esta joya de la cocina cl\u00e1sica: la cocci\u00f3n justa en una tarrina al ba\u00f1o de Mar\u00eda, con solo sal y pimienta, da como resultado esta semiconserva dulce, melosa, amorosa y arom\u00e1tica.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Categor\u00eda:\u00a0Fuagr\u00e1s semicocido<\/p>\n

Sociedad: Collverd Productes de l\u2019\u00c0nec, S.A.<\/p>\n

www.collverd.com<\/a><\/strong><\/p>\n

[\/vc_column_text][vc_empty_space height=\u00bb25px\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00bb100″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb1\/2″][vc_single_image image=\u00bb19551″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb qode_css_animation=\u00bb\u00bb qode_hover_animation=\u00bbzoom_in\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/2″][vc_empty_space height=\u00bb25px\u00bb][vc_column_text]<\/p>\n

Fuagr\u00e1s a la sal<\/h3>\n

[\/vc_column_text][vc_separator type=\u00bbsmall\u00bb position=\u00bbleft\u00bb color=\u00bb#000000″ thickness=\u00bb1″ up=\u00bb10″ down=\u00bb10″][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]El fuagr\u00e1s a la sal, una elaboraci\u00f3n antigua y delicada, es uno de los productos estrella de Collverd. La empresa m\u00e1s antigua en Catalu\u00f1a y una de las pioneras de Espa\u00f1a dedicada a criar patos para obtener su h\u00edgado, quiso dar a esta preparaci\u00f3n un nombre evocador: Celler<\/em>. Y, actualmente, fuagr\u00e1s Celler es la denominaci\u00f3n m\u00e1s conocida por esta preparaci\u00f3n ancestral y sin cocci\u00f3n.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Categor\u00eda:\u00a0Fuagr\u00e1s a la sal o\u00a0Celler<\/em><\/p>\n

Sociedad: Collverd Productes de l\u2019\u00c0nec, S.A.<\/p>\n

www.collverd.com<\/a><\/strong><\/p>\n

[\/vc_column_text][vc_empty_space height=\u00bb25px\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00bb100″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb1\/2″][vc_single_image image=\u00bb19559″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb qode_css_animation=\u00bb\u00bb qode_hover_animation=\u00bbzoom_in\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/2″][vc_empty_space height=\u00bb25px\u00bb][vc_column_text]<\/p>\n

Foie-gret <\/em><\/h3>\n

[\/vc_column_text][vc_separator type=\u00bbsmall\u00bb position=\u00bbleft\u00bb color=\u00bb#000000″ thickness=\u00bb1″ up=\u00bb10″ down=\u00bb10″][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]La denominaci\u00f3n magret<\/em> se refiere exclusivamente a las pechugas de los patos criados para la obtenci\u00f3n de fuagr\u00e1s. El llamado jam\u00f3n<\/em> de pato<\/em> es una de las transformaciones del magret, probablemente la m\u00e1s extendida. El foie-gret<\/em> va m\u00e1s all\u00e1 de la ternura del jam\u00f3n cocido, ya que incorpora el fuagr\u00e1s, y el resultado es un producto que aporta una sensaci\u00f3n agradable y amorosa, con una grasa que se funde en la boca.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Categor\u00eda: Fuagr\u00e1s, especialidades singulares<\/p>\n

Sociedad: Collverd Productes de l\u2019\u00c0nec, S.A.<\/p>\n

www.collverd.com<\/strong><\/a><\/p>\n

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El jurado\u00a0de<\/h4>\n

la cata de foie gras.<\/strong><\/h4>\n

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Andr\u00e9 Bonnaure
\n<\/strong><\/h6>\n

Cocinero experto en foie-gras y pato[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb19580″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Pere Arpa
\n<\/strong><\/h6>\n

Cocinero del restaurante Ca l’Arpa, de Banyoles[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb19584″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

S\u00edlvia Soto
\n<\/strong><\/h6>\n

Divulgadora gastron\u00f3mica en el blog cuinetes.cat<\/em><\/a>[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb19572″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Isaac Gelabert
\n<\/strong><\/h6>\n

Promotor gastron\u00f3mico y director de la feria Lactium[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb19576″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Isabel Junc\u00e0
\n<\/strong><\/h6>\n

Cocinera del restaurante de Ca l’Enric, de la Vall de Bianya[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_separator type=\u00bbnormal\u00bb color=\u00bb#000000″ thickness=\u00bb1″][vc_empty_space height=\u00bb75″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column width=\u00bb1\/6″][vc_column_text]<\/p>\n

Recetas <\/strong>relacionadas.<\/h4>\n

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Foie-gras amb poma, pera i garnatxa<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Coca de figues amb foie-gras amb pl\u00e0ncton mar\u00ed i anxoves<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Carpaccio de botifarra de bolets amb foie-gras a la sal, micromesclum i pinyons<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Fetge d’\u00e0nec a la sal amb reducci\u00f3 de ratafia i ametllats<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Crem\u00f3s de moniatos amb fetge d’\u00e0nec, poma i reducci\u00f3 de ratafia<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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<\/div>\n <\/div>\n\n \n <\/div>[\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_empty_space height=\u00bb45px\u00bb][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_empty_space height=\u00bb110″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column width=\u00bb1\/4″][\/vc_column][vc_column width=\u00bb1\/2″][vc_column_text] El foie gras. [\/vc_column_text][vc_empty_space height=\u00bb60″][\/vc_column][vc_column width=\u00bb1\/4″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column width=\u00bb1\/6″][\/vc_column][vc_column width=\u00bb4\/6″][vc_column_text] El ramo del foie gras va m\u00e1s all\u00e1 de la crianza de…<\/p>\n","protected":false},"author":1,"featured_media":17906,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[316],"portfolio_tag":[],"class_list":["post-19549","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector1819-es"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/portfolio_page\/19549","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/portfolio_page"}],"about":[{"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/types\/portfolio_page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/comments?post=19549"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/media\/17906"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/media?parent=19549"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/portfolio_category?post=19549"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/portfolio_tag?post=19549"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}