Our Company

Merian Foods Élelmiszeripari Kft. is one of the main producers of processed poultry products such as canned food especially „Foie gras goose” and „Foie gras duck” in Hungary. The Company has been presented in the Hungarian food industry for more than a hundred years. Chopped goods have been produced from the beginning of the 1960's, first among food producers. First halls of the tinned food factory were built in 1968. Our products can be found in more than 30 countries of the world.
The food of the kings, the king of foods

After thousand of years, the myth of goose and duck liver remains undiminished. Special delicacy, favourite of epicures, dish worthy of festive occasions. This is what the exclusively packaged REX CIBORUM has to offer.

REX CIBORUM "King of the Meals – Meal of the Kings" Latin phrase is the trade mark of our high quality goose liver products. Special, exclusive delicacies are offered to our buyers. Our goose liver products are produced with various flavouring, as tinned and semi-tinned food. The goose liver au naturel, goose liver block, parfait, pâté and purée, which are made mainly by hand, are packed with various weight and they are sold in pleasing boxes for the domestic and foreigner buyers. This well-known black-gold packaging won a prize of World Star Packaging in 1998.


Foie gras ("fat liver") is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved by overfeeding the animals (with corn).

As early as 2500 BC, the ancient Egyptians learned that many birds could be fattened through forced overfeeding and began this practice. Whether they particularly sought the fattened livers of migratory birds as a delicacy remains undetermined. The practice of goose fattening spread from Egypt to the Mediterranean. The earliest reference to fattened goose is from the 5th century BC Greek poet Cratinus, who wrote of goose-fatteners, yet Egypt maintained its reputation as the source for fattened goose.

In Hungary, foie gras exists in different, legally-defined presentations, from the expensive to the cheap:

- foie gras entier (whole foie gras), made of one or two whole liver lobes;

either cooked (cuit), semi-cooked (mi-cuit), or fresh (frais);

- foie gras, made of pieces of livers reassembled together;

- bloc de foie gras, and naturel de foie gras are fully-cooked, molded composed of 83-96,6% foie gras.

In Hungary, goose foie gras traditionally is fried in goose fat, which is then poured over the foie gras and left to cool; it also is eaten warm, after being fried or roasted, with some chefs smoking the foie gras over a cherry wood fire.

In other parts of the world foie gras is served in exotic dishes such as foie gras sushi rolls, in various forms of pasta or alongside steak tartare or atop a steak as a garnish.


Foie gras may be flavored with truffles, prunes, or liquors such as Armagnac and Cointreau among other things. Many presentations of foie gras match it to a sweet fruit, including quince, pears, apples, prunes, plums, cherries, raspberries, blackcurrants, huckleberries, figs or elderberries. These can be in the form of sauces, coulis, jam, stewed, caramelized or pureed.

Chefs have been experimenting with various other contrasting and strong, supporting savory flavors, ranging from red beets to onion chutneys to sweet corn and peas to various mushrooms including morels or cepes to bittersweet chocolate molés. Sauces include onion or leek-based sauces, red wine or fortified red wine reductions, truffle and mushroom sauces or wasabi drizzles.

It is commonly served accompanied with crusty or toasted bread such as a brioche, or, more rustically, toasted baguette ends.


Accompaniments may include caramelized onions, onion jam, cornichons and Sauternes jelly.

Foie gras is served with toasted bread and salad leaves, cranberry jelly or Oriental chutney, venison steaks, focaccia bread, parsnip chips and celeriac remoulade, maple syrup, jellied beef, root vegetables, horseradish cream, and with Paupiette of Squab, morels and crawfish.

Foie gras is also served with filet mignon, grilled duck, apricots, mashed potatoes, shrimp, spinach salad, raisins, and poached apples.

In Arlington, Virginia, USA, foie gras is even used as a hamburger topping. If wine is drunk with foie gras, it is generally white wine, often very sweet, such as Tokaji (famous and specially Hungarian wine).
REX CIBORUM Goose liver au Naturel
43.61 USD
436.10 USD per
incl. 7% tax excl. Shipping costs
47.61 USD
264.50 USD per
incl. 7% tax excl. Shipping costs
47.61 USD
264.50 USD per
incl. 7% tax excl. Shipping costs
40.49 USD
404.90 USD per
incl. 7% tax excl. Shipping costs
REX CIBORUM Goose liver parfait
49.84 USD
343.72 USD per
incl. 7% tax excl. Shipping costs
ORSI Goose fat 200g
7.00 USD
35.00 USD per
incl. 7% tax
REX CIBORUM | Goose liver mousse spicy | PIKÀNSAN CSIPÖS 50g
Price on request
Price on request
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// eingefügt 25.03.2021 i.A. Mack