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Foie Gras farms | An Animal Equality investigation

Animal Equality exposes cruelty at foie gras farms in Spain Catalonian foie gras farms. Animal Equality has documented the entire process of production of foie gras farms in Catalonia, from when the ducklings arrive from French hatcheries only a few hours old, to where they are subjected to the force-feeding process and finally killed.

Foie Gras: Cruelty to Ducks and Geese | PETA

To produce “foie gras” (the French term means “fatty liver”), workers ram pipes down the throats of male ducks twice each day, pumping up to 2.2 pounds of grain and fat into their stomachs, or geese three times a day, up to 4 pounds daily, in a process known as “gavage.”

Foie gras - Wikipedia

Foie gras (English: / ˌ f w ɑː ˈ ɡ r ɑː / (), French: ; French for "fat liver") is considered a luxury food product made of the liver of a duck or goose that has been especially fattened. By French law, foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a feeding tube, a process also known as gavage.In Spain and other countries, it is occasionally

French Foie Gras Cruelty - Animal Equality Undercover Investigation

WARNING: The video you're about to see contains graphic footage. Viewer discretion is advised. Support our investigators by supporting Animal Equality TODAY!

About Hudson Valley Foie Gras

Foie gras (fwä-grä) is the fattened liver of a waterfowl. To produce foie gras, we . replicate the natural gorging process of migratory waterfowl. By utilizing a special hand-feeding process to optimize what nature gives us, we are able to produce high quality . ducks. The result: a luxurious foie gras that is at once velvety and umami, and

This Spanish Farm Makes Foie Gras Without Force-Feeding

This Spanish Farm Makes Foie Gras Without Force-Feeding : The Salt A farmer in Spain makes foie gras from wild geese who gorge themselves naturally on acorns and olives. New York chef Dan Barber

The Pain Behind Foie Gras | PETA

Although foie gras has historically come from force-fed geese, most foie gras farms now raise ducks—mule, Muscovy, and genetically manipulated, sterile birds called “moulards.” 2,3 Farmers have found that they can sell more than just the ducks’ fattened livers: Ducks’ legs, breasts, fat, and skin are all marketed for (mostly French

Debunking Foie Gras, America's Most Controversial Luxury

Foie gras, or fattened liver of ducks and geese, is an ingredient synonymous with luxury. It’s a staple of the French cooking that still defines the upper echelons of fine dining, but it has also found wider appeal in the hands of today’s creative chefs, who deploy it in everything from macarons to Vietnamese-inspired pho (Wylie Dufresne’s cheekily named “Pho Gras”).

Welcome to Hudson Valley Foie Gras

Hudson Valley Foie Gras is the premier source to purchase foie gras and duck products online in the United States.

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