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Foie gras de bellota fait en Extremadura

Eduardo Sousa lidera una revolución tranquila trabajando el hígado de ocas salvajes alimentadas en la dehesa y sin someterlas a prácticas forzadas ya prohibidas en muchos países

na pequeña aldea – que en esta historia está asediada por los galos en vez de por los romanos- de irreductibles extremeños resiste a la ocupación francesa del mercado del foie gras. En una finca de Pallares (Badajoz) junto a Monesterio y lindando con la Sierra Norte de Sevilla, Eduardo Sousa Holm, sin proponérselo, le ha tocado el hígado a los productores del país vecino. Sousa es el fabricante de referencia del “foie gras ético”, un producto natural proveniente de los gansos y ocas salvajes de su finca a los que no se somete a maltrato alguno. Casi 2.000 aves que viven en libertad, que aterrizan cuando llega la primavera, que despegan hacia el norte de África cuando llega el invierno y que amerizan en las islas fronterizas entre Finlandia y Rusia cuando aprieta la canícula en España. En aguas del Báltico han registrado gansos y ocas con el chip colocado en Pallares.

Las aves de Sousa no se someten al método gavage francés, el embuchado forzoso con grano al que se somete a las aves en Francia hasta hipertrofiarle el hígado, lo que los científicos llaman una lipidosis hepática. Una práctica denostada que se hace con las aves estabuladas y objeto de mil polémicas. Cuando más arreciaban las campañas contra esa forma de elaborar el foie gras, histórica, por otra parte, a este extremeño de 55 años se le ocurrió reintroducir un sistema antiguo y natural, desafiando a los productores franceses, no tanto por el volumen de sus ventas como por colocarlos frente a un espejo que les devolvía una imagen inconveniente. La venta de este producto procedentes de aves alimentadas forzadamente ya está prohibida en países como Gran Bretaña, Alemania o Italia y en estados como California o Nueva York.

En Casa Sousa las ocas y los gansos – que son la misma cosa, como el ansarón – se alimentan de bellotas. La finca está en pleno parque temático del cochino ibérico: foie gras de bellota. El patanegra de los foagrases. Pero también comen higos cuando es temporada, hierbas todo el año, y  maíz y los altramuces silvestres que le dan pigmentación amarilla natural al hígado. Lógicamente, las manadas vuelven una y otra vez. A dónde van a ir si no. La casa tiene una escudería de 70 gansos domésticos, que son fijos de plantilla, que sirven como reclamo para las manadas en tránsito. Además de nidos de cigüeñas estratégicamente colocados. Solo ofrece 2.000 plazas para gansos y ocas visitantes, el cupo máximo para que la finca provea del alimento necesario a las aves. Y hay algo más: le practican algo parecido a la hipnosis a los gansos para atraparlos y que sufran lo menos posible. De noche, armados con focos de luces led, los encandilan dejándolos paralizados. Antes se hacía con lámparas de hidrocarburos; y en la antigüedad, con antorchas. El ganso, paralizado, se traslada en jaulas al matadero, donde acaba el resto de sus días mientras se le canta el gorigori avícola.

Eduardo Sousa comprendió el valor de este procedimiento de cría y producción por su padre, Peter Holm, un danés casado con una extremeña, quien se dedicaba a la fabricación de paté de cerdo ibérico. Tiempo ha vio el hígado de una oca alimentada con bellotas en Calzadilla de los barros. Era de pequeño tamaño – unos 400 gramos frente a los dos kilos que pesa un hígado hipertrofiado-, con una coloración especial, menos grasa y más hierro. Pero los paisanos, entonces, se quedaban con la carne y despreciaban el hígado.

Años después, Eduardo comenzó a elaborar su primer foie gras de oca para consumo familiar. En 1990 envasa sus primeras partidas y las pone a la venta. “No se vendían, la gente no las querían. Solo querían el foie gras de pato cebado, esa era la cultura. Me aburrí”, explica. 24 años después acude al Salón Internacional de la Alimentación (SIAL) de París, una de las citas cumbre del sector, para presentar su paté de cerdo ibérico y comprobó como en la mayoría de stands se ofrecía foie gras elaborado por el método tradicional en Francia. Llevaba unos tápers del suyo para compartir con unos amigos y así lo hizo. “Aquello fue muy fuerte. Se quedaron alucinados de la calidad y corrió de boca en boca”. Dos años después lo llaman desde París para animarlo a concursar con su foie gras. Ganó el primer premio del salón. El Coup de coeur, o lo que es lo mismo el premio al mejor foie gras del mundo. “A partir de ahí todo fue un boom”, recuerda. La asociación de productores de foie gras de Francia envío a dos detectives a su finca disfrazados de ecologistas. Los recibió, les enseñó las instalaciones y les explicó el procedimiento. Días después, impugnaron su primer premio. El argumento era cierto: no alimentaba forzadamente a las aves, que comían libremente lo que daba la dehesa extremeña. Habían descubierto la verdad. Aquella polémica llegó a la primera página de Le monde. La protesta fue rechazada y nadie le quitó el galardón, que escoció mucho entre los productores habituales de Francia. Aún le quedaba otra batalla. Impugnaron administrativamente el uso de la denominación de foie gras para los productos de Sousa atendiendo a las especificaciones de la legislación francesa. El productor extremeño lo ha resuelto registrando en tres idiomas su propia denominación: foie natural gras. Y hasta ahí llegó la llantina gala. “Ahora están más relajados”, se ríe, “reconocen que lo nuestro es una especie de revolución gastrológica”. La televisión pública francesa emitió en la nochebuena de 2013 un reportaje elogioso sobre el foie gras de Sousa justo antes de comenzar las cenas familiares. De los 1.000 kilos de producto que fabrica cada año, el 20% se queda en España. El resto lo exporta. Francia es el primer comprador, seguido de EE.UU y Alemania. Lo vende todo. “No quiero hacer más, se trata de respetar lo que da la finca” que tiene 400 hectáreas en plena zona de paso de aves migratorias, “en todo caso le subo el precio”. Ha rechazado ofertas para vender la empresa. Le gusta lo que hace. Una terrina de 180 gramos del foie gras natural de Sousa cuesta 190 euros en su web.

La fórmula es muy sencilla: la pieza de hígado entera, desvenada, con sal y pimienta, y cocida dos horas después del sacrificio. Si es para micuit, menos cocción. Su mujer, Jacinta Mayoral, y sus dos hijos, Fernando y María Elena, le ayudan cuando vuelven a casa en periodo de vacaciones de sus estudios.

Otro de los productos estrella es el jamón de ganso. Se meten las dos pechugas (125 gramos cada una aproximadamente) en sal durante 24 horas para eliminar la sangre y se curan en el secadero, al viento del norte, durante tres meses. Lo lonchean como si fueran anchoas, como se hacía antiguamente. “Es impresionante la infiltración de grasa que tiene, algo inusual en las aves, y los ácidos oléicos que suelta”. Dice que se lo quitan de las manos en los países árabes. También hace paté de rilletes, con la carne desmigada y la grasa del animal.

Podría ser que los egipcios, 3.000 años A.C. ya alimentaran a las ocas con higos secos. Los romanos heredarían la tradición. La palabra higo procede del latín (fig) y es la raíz de hígado, foie o fegato para los italianos. Pero fueron los hebreos emigrados de Egipto quienes trabajaron más el hígado de estas aves. Hasta que los Reyes Católicos, que eran muy suyos, expulsaron a los judíos de España y todo lo relacionado con los gansos y las ocas – por manifiesto judaísmo, hemos de suponer- cayó en desgracia. Sus majestades impusieron como sustitutivo el consumo de pavo, con su carúncula o moco colgante incluido, un ave que llegó desde América. Y así hasta hoy, con el bicho gastronómicamente – y físicamente, también- menos atractivo que se conoce coronando las cenas de nochebuena. Por decreto de sus muy católicas majestades. En muchos países del norte de Europa, donde la Iglesia católica no mandoneó, cada día de San Martín se celebra asando un ganso. En España el 11 de noviembre es día de matanza de cochinos ibéricos. En eso sí hemos salido ganando.

Volviendo a Sousa y sus gansos, hay que decir que entre sus clientes se cuentan muchos de los mejores cocineros del mundo. No elabora confit porque vende la producción anual de muslos de ganso al Hotel Serbelloni, localizado en la ribera del lago Como, en Bellagio, en la Lombardía. Casi toda la producción la tiene comprometida por encargo. El Gran casino de Macao o el Celebrity cruise de Royal Caribbean están entre sus incondicionales. El cocinero norteamericano Dan Barber, uno de los precursores del ecologismo culinario, dijo que era el mejor foie gras que había probado nunca. O el Rey de Marruecos, quien la pasada navidad compró 200 terrinas para tener un detalle con sus allegados.

Sousa lidera hoy, sin proponérselo y sin imposturas, una revolución. Foie gras ético, le llaman. Fait en Extremadura. Santé.

Instagram: @anthdezrodicio / Twitter: @AHRodicio

188 Comentarios

  1. La capacidad de investigación de mi admirado antonio no tiene límites.

  2. Querido Antonio. Una nueva y maravillosa lección de gastronomía. Desconocía la existencia de este foie extremeño. Espero poder encontrarlo pronto y probarlo. Muchas gracias por acercarnos tus conocimientos y experiencias culinarias.

  3. Querido Antonio. Nos sorprendes semanalmente con temas desconocidos para muchos e interesantísimos. Enhorabuena .

  4. Había oído campanas. ¿Dónde puedo conseguir los productos Antonio? Abrazos.

  5. Muchas Gracias Mikel. De eso se trata: de
    Compartir historias interesantes con los amigos . Muchos abrazos

  6. Gracias Manolo. Tú, que me miras con buenos ojos .

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