Eduardo Sousa has been operating his family farm and adjunct restaurant, La Pateria de Sousa, which claims to have been in continual production since 1812. La Pateria de Sousa was awarded the Coup de Coeur award at the Salon International d'Alimentation, SIAL 2006, in Paris.[6][7]
Sousa's farm affords the geese an abundance of foods that grow on the property, from figstoacorns, and various naturally occurring herbs such as the seeds from the yellow bush lupine which gives his foie gras the characteristically yellow color of foie gras that is usually produced through the force-feeding process using corn.[8]
^Heald, Claire; Mitchell, Diarmuid (2007-01-26). "The Holy Grail of foie gras?". BBC News Magazine. BBC News. Retrieved 2014-01-14. Culinary purists however say that without the force feeding, it is not foie gras.
^Frayer, Lauren (2016-08-01). "This Spanish Farm Makes Foie Gras Without Force-Feeding". NPR. All Things Considered. Retrieved 2016-08-02. Most foie gras is the result of gavage, or force-feeding. Producers force tubes down geese's throats and pump the birds' stomachs with more grain over the course of a couple weeks than they would normally eat in a lifetime.
^"El Salón Internacional de la Alimentación de París, SIAL 2006, reconoce a la empresa extremeña 'La Patería de Sousa'" [The International Food Exposition in Paris, SIAL 2006, recognizes the Extremadura company "La Patería de Sousa"]. Economia. Extremadura Press (in Spanish). Badajoz, Spain. 2006-10-16. Archived from the original on 2007-11-28. Retrieved 2014-01-16. La entidad ha recibido el Premio "Coups de Coeur", en la categoría de Foie Gras, tras presentar a concurso su especialidad, única en el mundo, Foie Gras de Ganso Ibérico de alimentación ecológica y no forzada. [The company has been awarded the "Coups de Coeur" award in the Foie Gras category, after entering into the competition its specialty, unique in the world, of Foie Gras from Iberian geese that eat organic food and are not force-fed.]
