{"id":25440,"date":"2024-05-17T06:41:27","date_gmt":"2024-05-17T06:41:27","guid":{"rendered":"https:\/\/www.gironaexcellent.cat\/?post_type=portfolio_page&p=25440"},"modified":"2024-06-10T12:02:20","modified_gmt":"2024-06-10T12:02:20","slug":"foie-gras-2324","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/es\/item\/foie-gras-2324\/","title":{"rendered":"El foie-gras"},"content":{"rendered":"

[vc_row css_animation=\u00bb\u00bb 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][vc_column][vc_empty_space height=\u00bb110″][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb 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][vc_column width=\u00bb1\/4″][\/vc_column][vc_column width=\u00bb1\/2″][vc_column_text]<\/p>\n

El foie-gras<\/h2>\n

[\/vc_column_text][vc_empty_space height=\u00bb60″][\/vc_column][vc_column width=\u00bb1\/4″][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb 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][vc_column width=\u00bb1\/6″][\/vc_column][vc_column width=\u00bb4\/6″][vc_column_text]<\/p>\n

La socializaci\u00f3n, mundializaci\u00f3n e internacionalizaci\u00f3n de la gastronom\u00eda en Europa comportaron una popularizaci\u00f3n del foie-gras, icono hist\u00f3rico de la cocina occitana. Fue f\u00e1cil, porque el pato ha sido un ave popular en las comarcas norte\u00f1as del pa\u00eds, a menudo como plato festivo, cocinado con peras, nabos o salsif\u00edes, asado o guisado.<\/h6>\n

[\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/6″][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb 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][vc_column][vc_empty_space height=\u00bb40″][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb 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 padding_top=\u00bb0″ padding_bottom=\u00bb15″ css=\u00bb.vc_custom_1501311203972{padding-top: 15px !important;padding-right: 15px !important;padding-bottom: 15px !important;padding-left: 15px !important;}\u00bb][vc_column width=\u00bb1\/6″][\/vc_column][vc_column width=\u00bb2\/3″][vc_column_text el_class=\u00bbtext_segell\u00bb]<\/p>\n

Si durante siglos la producci\u00f3n y el gran consumo de patos se limitaba a Francia, a partir de los a\u00f1os setenta y ochenta del siglo pasado, con la implantaci\u00f3n de la Gu\u00eda Michelin<\/em> en Espa\u00f1a y Portugal, la situaci\u00f3n cambi\u00f3. Precisamente, dos de los primeros restaurantes con estrella eran ampurdaneses, el Hotel Duran y el Motel Empord\u00e0, de Figueres, que obtuvieron la distinci\u00f3n en 1974, mientras que El Bulli, de Roses, la consigui\u00f3 en 1976. Justamente en 1976 hubo un intento de empezar a producir foie-gras de pato, pero no fue hasta 1983 cuando Coll Verd inici\u00f3 la producci\u00f3n de este producto con solo diecis\u00e9is patos comprados a otros pioneros que no tuvieron suficiente suerte.<\/p>\n

 <\/p>\n

Constituida como cooperativa, Coll Verd ha celebrado cuarenta a\u00f1os como empresa l\u00edder en Catalu\u00f1a, al controlar m\u00e1s de la mitad del mercado catal\u00e1n, y como segunda a escala estatal. La producci\u00f3n del sector no se limita a proveer al mercado de h\u00edgados grandes, grasos y lozanos, de cerca de medio kilo de peso, sino tambi\u00e9n a transformar el pato para aprovecharlo al cien por cien. Desde el producto fresco hasta la quinta gama, desde la cocina cl\u00e1sica hasta las recetas m\u00e1s modernas e innovadoras: muslos confitados, pechuga en adobo, conservas de mollejas, cuellos rellenos, mousses, <\/em>pat\u00e9s con varios maridajes, chicharrones, butifarras, embutidos, etc.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/6″][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb 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][vc_column][vc_empty_space height=\u00bb110″][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbcenter\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb background_color=\u00bb#000000″ padding_top=\u00bb50″ padding_bottom=\u00bb35″][vc_column][vc_column_text]<\/p>\n

Los foie-gras con sello Girona Excel\u00b7lent 2023 – 2024<\/span><\/h2>\n

[\/vc_column_text][vc_empty_space height=\u00bb35px\u00bb][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb 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][vc_column][vc_empty_space height=\u00bb110″][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=\u00bb25445″ img_size=\u00bbmedium\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-gras 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 es la empresa l\u00edder en Catalu\u00f1a del foie-gras y los derivados del pato, con m\u00e1s de la mitad del mercado, y la segunda en el Estado espa\u00f1ol. Su h\u00edgado graso natural, fresco y entero, de color uniforme, textura sedosa y compacta, es de patos criados con cereales. Collverd recomienda consumir su foie-gras extra acabado de pasar por la paella, todav\u00eda caliente, solo o acompa\u00f1ando una buena carne.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]<\/p>\n

Sociedad: Collverd Productes de l\u2019\u00c0nec, SA<\/span><\/p>\n

www.collverd.com<\/span><\/span><\/a><\/span><\/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=\u00bb25449″ img_size=\u00bbmedium\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-gras semicocido<\/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 considera el foie-gras entero semicocido un cl\u00e1sico imprescindible de su cat\u00e1logo. Lo elaboran al ba\u00f1o mar\u00eda con sal, pimienta y alg\u00fan licor o destilado, generalmente arma\u00f1ac. La manera m\u00e1s habitual de consumir este foie-gras es con pan tostado, con patatas al rescoldo y con trufa o solo. Tambi\u00e9n se suele usar para acabar arroces y pastas, como relleno o para acompa\u00f1ar confituras, de higos o de c\u00edtricos.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]<\/p>\n

Sociedad: Collverd Productes de l\u2019\u00c0nec, SA<\/span><\/p>\n

www.collverd.com<\/span><\/span><\/a><\/span><\/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=\u00bb25453″ img_size=\u00bbmedium\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-gras Celler<\/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 foie-gras Celler, preparado sin la intervenci\u00f3n de ninguna fuente de calor, solo con sal, es la elaboraci\u00f3n estrella de la empresa de la familia Sol\u00e0. La singular manipulaci\u00f3n a que lo someten hace que se transmitan perfectamente las caracter\u00edsticas del producto originario, por lo que hay que escoger la mejor materia prima. Elaborar este foie-gras es un trabajo de orfebrer\u00eda: hay que quitarle todos los vasos sangu\u00edneos, limpiarlo, salpimentarlo, condimentarlo y cubrirlo de sal para conseguir una curaci\u00f3n ligera. Es la forma m\u00e1s pr\u00f3xima a comer h\u00edgado graso de ganso o de pato natural, ya sea directamente, en virutas o en carpaccio.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]<\/p>\n

Sociedad: Collverd Productes de l\u2019\u00c0nec, SA<\/span><\/p>\n

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

[\/vc_column_text][vc_empty_space height=\u00bb25px\u00bb][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb 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][vc_column][vc_empty_space height=\u00bb110″][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb 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][vc_column][vc_separator type=\u00bbnormal\u00bb color=\u00bb#000000″ thickness=\u00bb1″][vc_empty_space height=\u00bb75″][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb 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][vc_column width=\u00bb1\/6″][vc_column_text]<\/p>\n

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

[\/vc_column_text][vc_separator type=\u00bbsmall\u00bb position=\u00bbleft\u00bb color=\u00bb#000000″ thickness=\u00bb2″ up=\u00bb10″ down=\u00bb30″][vc_empty_space height=\u00bb50px\u00bb][\/vc_column][vc_column width=\u00bb5\/6″]

\n
\n \n
\n \n \n \n \n
\n\n
\n
\n
\n +<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n <\/a>\n \n
<\/div>\n
\n \n\"\"<\/span> <\/div>\n <\/div>\n\n
\n\n \n
Foie-gras amb poma, pera i garnatxa<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
\n \n \n \n \n
\n\n
\n
\n
\n +<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n <\/a>\n \n
<\/div>\n
\n \n\"\"<\/span> <\/div>\n <\/div>\n\n
\n\n \n
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
\n \n \n \n \n
\n\n
\n
\n
\n +<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n <\/a>\n \n
<\/div>\n
\n \n\"\"<\/span> <\/div>\n <\/div>\n\n
\n\n \n
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
\n \n \n \n \n
\n\n
\n
\n
\n +<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n <\/a>\n \n
<\/div>\n
\n \n\"\"<\/span> <\/div>\n <\/div>\n\n
\n\n \n
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
\n \n \n \n \n
\n\n
\n
\n
\n +<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n <\/a>\n \n
<\/div>\n
\n \n\"\"<\/span> <\/div>\n <\/div>\n\n
\n\n \n
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
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n <\/div>\n\n \n <\/div>[\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb 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][vc_column][vc_empty_space height=\u00bb55″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row css_animation=\u00bb\u00bb 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][vc_column][vc_empty_space height=\u00bb110″][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb 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][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 css_animation=\u00bb\u00bb 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][vc_column width=\u00bb1\/6″][\/vc_column][vc_column width=\u00bb4\/6″][vc_column_text] La socializaci\u00f3n, mundializaci\u00f3n e internacionalizaci\u00f3n de la gastronom\u00eda en Europa comportaron una popularizaci\u00f3n…<\/p>\n","protected":false},"author":1,"featured_media":17906,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[408],"portfolio_tag":[],"class_list":["post-25440","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector2324-es"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/portfolio_page\/25440","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=25440"}],"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=25440"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/portfolio_category?post=25440"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/portfolio_tag?post=25440"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}