Foie Gras

Livers are meticulously separated into grades of A, B, and C, depending on size, texture, and color. Moulard foie gras provides a significantly better yield than differently bred foie gras and works well for both sautéing and pate production. Produced in upstate New York, exoticmeatsales.com American foie gras is recognized by its oval shape and outstanding quality.