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Marky’s gets kosher foie gras
By
Lisa Wolff
MIAMI
- The U.S. Department of Agriculture has approved the first and
only kosher foie gras for import by Marky’s
Caviar here.
French Delice exports kosher foie gras.
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Marky’s
Caviar is the exclusive importer in the United States of kosher
foie gras by French Delice, Stras-borg, France. The kosher foie
gras is manufactured according to traditional southwest French
recipes under the supervision of the Kashruth Division of the
Orthodox Union. It has a Glatt Kosher label.
“They (the rabbis) observe the bird (goose) from the egg to
the slaughter,” said Mark Zaslavsky, president of Marky’s Caviar.
The difference between kosher and conventional foie gras lies
not only in the Rabbinical supervision of the goose liver’s
production, but also in the removal of the liver’s blood and
veins, said Armand Saraga, president of French Delice. Blood
and veins are left intact in conventional foie gras, he said.
The Rabbi slaughters the goose and verifies the absence of disease
or undue stress during the force-feeding stage of foie gras
production. “To give you an idea, the Rabbi selects only 30
percent of the geese he certifies,” said Saraga.
The ready-to-serve foie gras is packaged in 5-ounce, 7-ounce
and 14.1-ounce blocks and requires refrigeration. It is mailed
overnight directly to retailers via FedEx.
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