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Red Wine Blueberry Goose Fat Liver
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Foie gras originated in ancient Egypt and was later introduced to France via Rome, where it became a hallmark of French culinary culture. With its creamy, velvety texture, rich and luscious flavor, and intense aroma, foie gras is highly prized in the international market. It contains 40–60% fat, of which 65–68% are unsaturated fatty acids. Per 100 grams, foie gras provides 4.5–7 grams of lecithin and 9–13.5 grams of deoxyribonucleic acid, and it also supplies linoleic acid, an essential fatty acid that the human body cannot synthesize on its own.
Foie gras, prized for its exceptional nutritional value, is hailed by Westerners as the “king of the world’s three great delicacies” and is internationally recognized as a culinary masterpiece.
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Panoramic Real Chain
A comprehensive private enterprise integrating the entire industry chain, from French Landes goose breeding and breeder‑goose management to hatching, rearing, force‑feeding, processing, R&D, advanced value‑added processing, and sales.
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