In order to make the goose's liver bigger, the breeder inserts a 20-30 cm long tube into the goose's stomach, forcibly feeds a large amount of food, and then feeds it directly with a machine, so that a large amount of food can be poured into the goose's liver in a few seconds. This way of feeding is very expensive, so foie gras is more expensive. In addition, this method is extremely cruel to animals, and most countries are not allowed to produce foie gras in this way.
In addition, this method is extremely cruel to animals, and most countries are not allowed to produce foie gras in this way. Goose fatty liver produced in Hungary is one of the most traditional agricultural products in the country, which enjoys a good reputation in the European market and is very popular. In this way, the average weight of "fat goose" can reach 600 ~ 900g, and the fattest foie gras can reach 2kg.
Eating foie gras can be traced back to the Romans more than 2000 years ago. At first, they presented figs with foie gras to Caesar, who regarded it as a delicacy. Later, it spread to France, especially after Governor Alsace presented the foie gras to Louis XVI for tasting, it was deeply loved by the king and became famous from then on, thus establishing its extraordinary position as a noble and delicious food. Goose fatty liver produced in Hungary is one of the most traditional agricultural products in the country, which enjoys a good reputation in the European market and is very popular. In this way, the average weight of "fat goose" can reach 600 ~ 900g, and the fattest foie gras can reach 2kg.