Foie gras is a popular yet controversial delicacy in French cuisine. Literally meaning “fatty liver,” this dish is produced through an unrelenting force-feeding procedure that is started when a duck or goose is only three months old. This process involves having a long metal rod violently shoved down their throats while being made to ingest one tenth of their healthy body weight in corn mash.
This happens up to three times a day for the month leading up to slaughter.
These birds live out their short, miserable lives in abhorrent conditions, without proper water or veterinary care, while being regularly and heartlessly neglected and violated.
Due to their harsh treatment, many of these animals suffer neurological and psychological problems, infections and blindness. They go off to a gruesome slaughter at four months old, only to have their enlarged, diseased livers put on the menu at high-end restaurants.
Photo credit: Florida Voices for Animals