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 lot of food, and then feeds it directly by machine, so that a large amount of food can be poured into the goose's liver in a few seconds. The cost of feeding in this way is very high, so foie gras is relatively 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 is well-known and popular in European markets. In this way, the average weight of the "fatty goose" can reach 600~900 grams, and the fattest goose liver can reach 2 kilograms.
Eating foie gras can be traced back to the Romans more than 2000 years ago. At first, they used figs with foie gras and presented it to Caesar, who regarded it as a delicacy. Later, it spread to France, especially after the governor of 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 delicacy. Goose fatty liver produced in Hungary is one of the most traditional agricultural products in the country, which is well-known and popular in European markets. In this way, the average weight of the "fatty goose" can reach 600~900 grams, and the fattest goose liver can reach 2 kilograms.