How is foie gras made

Liver pâté with bread — Photo courtesy of iStock / SMarina

Foie gras en croute? Pig liver? To non-French eaters curious about pâte, the options can sound overwhelming, and frankly, unappealing.

Americans aren't necessarily used to eating offal – the organs and typically unused parts of pigs and poultry – a staple of French cuisine.

If you needed a reason, eating animals tail to tongue is yet another way to be more sustainable and conscientious about our meat consumption, so get ready to dig into pâté.

To start, what is that brown mush exactly?

"Pâté is a fancy meatloaf served cold," explains Ariane Daguin, CEO, Owner & Co-Founder of D’Artagnan, which purveys gourmet and organic meats.

It's an umbrella term

Traditionally made with liver, and mixed with wine and spices until it’s cooked down into a spreadable texture, pâté can also be created with liver or other parts of pork, venison, chicken, fish, duck and other game, and even created with veggies on occasion.

pate de fois gras originated in paris

how pate de foie gras is produced