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The worlds number one fattened goose liver from Hungary is a true national treasure and has enjoyed great success for the past 150 years. It is our mission to protect an raise the Hungarian goose liver standard and reputation to their rightful place.

In 1870 the so called First Austrian-Hungarian Goose Liver Export Firm was already considered as the pioneer of the Hungarian goose liver foreign trade as the official supplier of the imperial court.

But the real milestone was 1896, when an Italian poultry wholesaler, Bartolo M. Bernardinelli arrived to the békési region on purpose; he wanted to export the goose liver, which was famous for its excellent quality, to Italy. In spite of the fact, that from the 1880’s in Hungary the poultry processing took place in manufactories, still the big breach and development is attributed to the Bernardinelli family; they had determining role in this sector till the second world war. Firstly, it’s due to them, that Orosháza became the centre of the Hungarian poultry farming, - processing and – sale about 120 years ago, and the Hungarian fattened goose liver gained recognition, not only in Hungary, but in other countries.

Everything was given to the perfect quality and success: favourable climate, raising of new feed crops (corn and barley), advantage given by extant trading routes, and last but not least the outstanding knowledge of those few people in every generation who knew and know the secret of the exquisite goose liver.

The success of the Hungarian fattened goose liver was suspended temporary because of the nationalization and the clustering into collective farms. From 1960’s a recognition came; if we want to take back the market leading role we need serious developments and improvements in this sector.

The Rex Ciborum brand is the fulfilment of this historical heritage.

In 1966 with the leading of Jenő Piroska, who was the shop-foreman of the cannery in Orosháza, the pilot process started, thanks to that the idea and the relish of fattened goose liver canned products was born. Then they made 14 kinds of goose liver can recipe. From there the first ones to be made were the goose live au naturel (70g and 410g size) and the so called goose liver roulade.

In 1982 under the lead of József Papp, who was the Company director, the factory in Orosháza applied to one of the National Technological Developmental Committee’s appeal. The amount they won on the application was invested, between 1983 and ‘85, in goose liver can products expansion and developing new recipes based on the French market’s consumption habit, like the goose liver parfait or block.

In 1984 giving a new label and wrapping to the fattened goose liver product-family was an important part of the development. First it was named Rex Hungariae, then in 1987 the Rex Ciborum name became acknowledged.

The graphic arts were made by Zahorán Mária, graphic artist, for why she won the special award of the Chamber of Commerce. As the graphic artist says: „ I got a free hand with the design, the shape and the measures of the metal boxes were given; I had to dress them up.” (Mrs.Gyarmatiné Zahorán Mária) In 1990, the Poultry Processing Firm of Orosháza with the Rex Ciborum products won another award, on the National Agriculture and Food Exhibition they took the CARNIVAL AWARD alongside the Hungaropack ’90 PACKAGING AWARD and the National Technical Development Committee Industrial Design Council’s special award.

The gold and black packaging, which became the trademark of the products, won a new award after some changing, it gained first place in 1998, on the WorldStar packaging competition.

The Poultry Processing Firm of Orosháza was handed over several times. The currently fully Hungarian-owned firm’s leadership engaged to the Rex Ciborum brand, and takes as its task to ensure continuous resupply both in the case of raw materials and professionals.

  • 1968


    The very first time that the National Poultry Industrial Firm in Orosháza produced natural Goose liver in cans.

  • 1974


    The goose liver was produced under the name of HUNGAVIS Poultry Industrial Firm.

  • 1981

  • 1983

    Products made for the foreign market

  • 1984

    Black-Gold color combination

    New packaging with the award winning black-gold color combination, known as Rex Hungariae.

  • 1985

    New recipes – new products

  • 1987

    New name: Rex Ciborum

  • 1992

    They also produce semi-canned products

  • 2000

    New design

    The Rex Ciborum logo gets a new design. The inscription on the packaging is in German and Hungarian.

  • 2008

    The inscription on the packaging is in English and Hungarian


Petrovszki Éva

Guardian of the “goose liver secret”

After finishing her Food Science Studies in 1977, Éva Petrovszki continued on to the Poultry Processing Firm of Orosháza where she completed her education by obtaining a food operations engineering degree in 1980. The name of the company has changed over time and is now operating as Merian Foods Ltd. She is just one of a few technicians who truly knows the secret of fattened goose liver. She is the heart and soul of the Rex Ciborum brand and for her nothing is impossible when it comes to working on a new flavor or expanding product variety.

„I started to work at the company at time when the leadership had committed itself to a path of development and innovation. Under Ibolya Patócs the cannery-leader's mentorship, I started off as a technician and soon worked my way up to the level of head technician and am now officiating as the technology leader. I was and am a part of the birth of Rex Ciborum. I have always stirved to meet our customers needs by bringing the highest quality product, all the while, providing continued product development and expansion.

The process that led to todays fattened goose liver product-family and its taste was more than just just a challenge, it is my passion.

Our process of liver selection and product development have risen to such an art form that only those with serious professional knowledge and exactitude can succeed. It is because of our many years of experience that we can rely on our sensibilities to properly determine whether a liver is appropriate for selection. From stat to finish we walk through a long process where everyone involved has an important duty to fulfill.

Creating a new relish is magic itself... The imagination is boundless... And the success in locked in cans...”

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