"from about . The UK standard calls for an average weight of about 10 kg for geese, and nearly 13 kg for ganders. The production strain of the Toulouse goose was bred to be fast growing, gaining weight rapidly when there is an abundance of food and no room for exercise. It is thus an important meat producer and, with its oversized liver, a source of foie gras. Geese of the type without dewlaps lay 25–40 eggs extra-large white eggs per year, while geese of the dewlap type lay 20-35. Additionally, the goose's fluffy feathers are a good source of"
"Foie gras controversy The production of foie gras (the liver of a duck or a goose that has been specially fattened) involves the controversial force-feeding of birds with more food than they would eat in the wild, and more than they would voluntarily eat domestically. The feed, usually corn boiled with fat (to facilitate ingestion), deposits large amounts of fat in the liver, thereby producing the fatty consistency sought by some gastronomes. Animal rights and welfare activist groups such as the Humane Society of the United States and the Animal Legal Defense Fund contend that foie gras production methods, and"
"Liver (food) The liver of mammals, fowl, and fish is commonly eaten as food by humans. Domestic pig, ox, lamb, calf, chicken, goose, and cod livers are widely available from butchers and supermarkets. Animal livers are rich in iron, copper, the B vitamins and preformed vitamin A. 100 g cod liver contains 5 mg of vitamin A and 100 µg of vitamin D. Liver can be baked, boiled, broiled, fried, stir-fried, or eaten raw (""asbeh nayeh"" or ""sawda naye"" in Lebanese cuisine, liver sashimi). In many preparations, pieces of liver are combined with pieces of meat or kidneys, like in"
"mortality rates can be significantly elevated during the gavage period. The feed, usually corn boiled with fat (to facilitate ingestion), deposits large amounts of fat in the liver, thereby producing the buttery consistency sought by some gastronomes. Ducks reared for foie gras are typically slaughtered at 100 days of age and geese at 112 days. At this time, the bird's liver is 6 to 10 times its ordinary size. Storage of fat in the liver produces steatosis of the liver cells. Fattened liver can be produced by alternative methods without gavage, and this is often referred to either as ""fatty"
"Hawaii. It used to be eaten on New Year's Eve. Liver (food) The liver of mammals, fowl, and fish is commonly eaten as food by humans. Domestic pig, ox, lamb, calf, chicken, goose, and cod livers are widely available from butchers and supermarkets. Animal livers are rich in iron, copper, the B vitamins and preformed vitamin A. 100 g cod liver contains 5 mg of vitamin A and 100 µg of vitamin D. Liver can be baked, boiled, broiled, fried, stir-fried, or eaten raw (""asbeh nayeh"" or ""sawda naye"" in Lebanese cuisine, liver sashimi). In many preparations, pieces of liver"
"calf's liver in caul fat appears in the book ""Das Buoch von guoter Spise"". The names (little tortoise), (mice), (bats) and (puff adder) reflect its appearance. is the largest version, the size of a man's forearm. It is made from minced lamb's liver wrapped in a large piece of , and is usually served at parties where about 8 to 10 servings can be sliced from one when grilled. It is a very rich, high cholesterol and fatty food; the consumers normally eat some starchy food in the form of mealie pap or toasted bread with the skilpadjies, so as"
"liver or spleen. In a few teleost species, the endocrine tissue has fused to form a distinct gland within the abdominal cavity, but otherwise it is distributed among the exocrine components. The most primitive arrangement, however, appears to be that of lampreys and lungfish, in which pancreatic tissue is found as a number of discrete nodules within the wall of the gut itself, with the exocrine portions being little different from other glandular structures of the intestine. The pancreas of calf (""ris de veau"") and lamb (""ris d'agneau""), and, less commonly, of beef and pork, are used as food under"
"goat's brain (""gidi""), feet (""khutta""), head (""tauko""), bone marrow (""masi""), stomach skin (""bhudi""), tongue (""jibro""), liver (""kalejo""), kidney, lungs (""fokso""), fried intestines (""aandra, vuton(means Fried.Vuton is Fried stomach and intestine of animal)""), fried solidified blood (""rakti""), ear and tail (charcoal-cooked), and, to a lesser extent, testicles are considered delicacies and are in very high demand in Dashain when families congregate and enjoy them with whiskey and beer. Chickens' heart and liver are also enjoyed but it is chickens' gizzards that are truly prized. Buffalo leaf tripe stuffed with bone marrow (""sapu mhichā""), stuffed goat lung (""swan pukā"") and fried variety"
"14, 2008. A number of retailers have ceased the sale of foie gras produce following campaigns and protests over production methods. These include Amazon.co.uk, Waitrose, Sainsbury's, Lidl, House of Fraser and Harvey Nichols. Foie gras controversy The production of foie gras (the liver of a duck or a goose that has been specially fattened) involves the controversial force-feeding of birds with more food than they would eat in the wild, and more than they would voluntarily eat domestically. The feed, usually corn boiled with fat (to facilitate ingestion), deposits large amounts of fat in the liver, thereby producing the fatty"
"credits his contemporary, Roman gastronome Marcus Gavius Apicius, with feeding dried figs to geese in order to enlarge their livers: Hence, the term ""iecur ficatum"", fig-stuffed liver; feeding figs to enlarge a goose's liver may derive from Hellenistic Alexandria, since much of Roman luxury cuisine was of Greek inspiration. ""Ficatum"" was closely associated with animal liver and it became the root word for ""liver"" in each of these languages: ""foie"" in French, ""hígado"" in Spanish, ""fígado"" in Portuguese, ""fegato"" in Italian, ""fetge"" in Catalan and Occitan and ""ficat"" in Romanian, all meaning ""liver""; this etymology has been explained in different"
"goose liver"" or as foie gras (outside France), though it does not conform to the French legal definition. This method involves timing the slaughter to coincide with the winter migration, when livers are naturally fattened. The winner of the Coup de Coeur award at the Salon International d'Alimentation, SIAL 2006, Patería de Sousa produces fattened livers without force-feeding. This has only recently been produced commercially, and is a very small fraction of the market. Producers outside France do not always force-feed birds to produce fattened livers considered to be foie gras, instead allowing them to eat freely, termed ""ad libitum""."
"Sweetbread Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread). This is especially of calf (""ris de veau"") and lamb (""ris d'agneau""), and, less commonly, of beef and pork. The ""heart"" sweetbreads are more spherical in shape, while the ""throat"" sweetbreads are more cylindrical in shape. Various other glands used as food may also sometimes be called ""sweetbreads,"" including the parotid gland (""cheek"" or ""ear"" sweetbread), the sublingual glands (""tongue"" sweetbreads or ""throat bread"") as well as ovary and testicles. One common preparation of sweetbreads involves soaking in salt water, then poaching in milk,"
"Giblets Giblets is a culinary term for the edible offal of a fowl, typically including the heart, gizzard, liver, and other visceral organs. A whole bird from a butcher is often packaged with the giblets, sometimes sealed in a bag in the body cavity. The neck is often included with the giblets, as in the West it is usually separated from the body during butchering. There are a number of recipes that use giblets. If a bird is to be stuffed, the giblets are traditionally chopped and added to the stuffing; however the USDA recommends cooking giblets separate from the"
"fed and says this is important because ""a stressed or hurt bird won't eat and digest well or produce a foie gras."" Mirepoix USA, a top provider of goose and duck foie gras, alleges that the animal rights activists attack is a form of prohibition against a cuisine item. Mirepoix claims that the use of the term ""diseased"" to refer to fatted liver is inaccurate and that geese and ducks naturally store dead fish in their esophagi for long periods. The ducks used in foie gras production, however, are a hybrid of Pekin (a type of Mallard) and Muscovy ducks,"
"be a doctor, and thought it appropriate to promote the monument. At an approximate cost of $3.200, the monument stands in the village of Balón. A plaque reads (in Galician, free translation): ""The Liver [is the] basis of Life"", and below ""Through History, Mankind tried to cure all illness. By helping it on this duty, you are doing a great job. We are grateful for it"". Humans commonly eat the livers of mammals, fowl, and fish as food. Domestic pig, ox, lamb, calf, chicken, and goose livers are widely available from butchers and supermarkets. Liver can be baked, boiled, broiled,"
"Gizzard The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ found in the digestive tract of some animals, including archosaurs (pterosaurs, crocodiles, alligators, and dinosaurs, including birds), earthworms, some gastropods, some fish, and some crustaceans. This specialized stomach constructed of thick muscular walls is used for grinding up food, often aided by particles of stone or grit. In certain insects and molluscs, the gizzard features chitinous plates or teeth. The word ""gizzard"" comes from the Middle English ""giser"", which derives from a similar word in Old French ""gésier"", which itself evolved from the Latin"
"fried, stir-fried, or eaten raw (""asbeh nayeh"" or ""sawda naye"" in Lebanese cuisine, or liver sashimi in Japanese cuisine. In many preparations, pieces of liver are combined with pieces of meat or kidneys, as in the various forms of Middle Eastern mixed grill (e.g. ""meurav Yerushalmi""). Well-known examples include liver pâté, foie gras, chopped liver, and leverpastej. Liver sausages such as Braunschweiger and liverwurst are also a valued meal. Liver sausages may also be used as spreads. A traditional South African delicacy, skilpadjies, is made of minced lamb's liver wrapped in ""netvet"" (caul fat), and grilled over an open fire."
"liver. It is often served on rye bread with horseradish-style mustard. ""Pasztetowa"" is popular throughout the year, but is most frequently served at Christmas and Easter. Liverwurst Liverwurst, leberwurst, or liver sausage is a kind of sausage made from liver. It is eaten in many parts of Europe, including Austria, Bulgaria, Croatia, the Czech Republic, Denmark, Finland, Germany, Hungary, the Netherlands, Norway, Poland, Romania (especially in Transylvania), Russia, Serbia, Slovakia, Slovenia, Sweden, Ukraine, United Kingdom; it is also found in North and South America, notably in Argentina and Chile. Some liverwurst varieties are spreadable. Liverwurst usually contains pigs' or calves'"
"Liverwurst Liverwurst, leberwurst, or liver sausage is a kind of sausage made from liver. It is eaten in many parts of Europe, including Austria, Bulgaria, Croatia, the Czech Republic, Denmark, Finland, Germany, Hungary, the Netherlands, Norway, Poland, Romania (especially in Transylvania), Russia, Serbia, Slovakia, Slovenia, Sweden, Ukraine, United Kingdom; it is also found in North and South America, notably in Argentina and Chile. Some liverwurst varieties are spreadable. Liverwurst usually contains pigs' or calves' livers. Other ingredients are meat (notably veal), fat, and spices including ground black pepper, marjoram, allspice, thyme, ground mustard seed, or nutmeg. Many regions in Germany"
"Liver and onions Liver and onions is a dish consisting of slices of liver (usually pork, beef or, in the United Kingdom, lamb) and onions; onion is favoured as an accompaniment to liver as the flavour of onion ""cuts"" the somewhat metallic flavour of liver, which can be off-putting to some eaters. The liver and the onions are usually fried or cooked together, but sometimes they may be fried separately and mixed together afterwards. The liver is often cut in fine slices, but it also may be diced. Liver and onions is widely eaten in the UK and in Germany,"
"Chitterlings Chitterlings ( or ; sometimes spelled/pronounced chitlins or chittlins) are a prepared food usually made from the small intestines of a pig, although the intestines of cattle and other animals are sometimes used. ""Chitterling"" is first documented in Middle English by the Oxford English Dictionary, in the form ""cheterling"", c1400. Various other spellings and dialect forms were used. The primary form and derivation are uncertain. A 1743 English cookery book ""The Lady's Companion: or, An Infallible Guide to the Fair Sex"" contained a recipe for ""Calf's Chitterlings"" which was essentially a bacon and offal sausage in a calf's intestine"
"Goat meat Goat meat or goat's meat is the meat of the domestic goat ""(Capra aegagrus hircus)"". Goat meat from adults is often called chevon and ""cabrito"", ""capretto"", or ""kid"" when it is from young animals. While ""goat"" is usually the name for the meat found in common parlance, producers and marketers may prefer to use the French-derived word chevon (from ""chèvre""), since market research in the United States suggests that ""chevon"" is more palatable to consumers than ""goat meat"". Cabrito, a word of Spanish and Portuguese origin, refers specifically to young, milk-fed goat. In some parts of Asia, particularly"
"bird. If not, they can be used for other purposes, such as ""giblet pie"" or, a Southern U.S. favorite, giblet gravy. With the exception of giblet gravy, the liver is not usually included in these recipes, as its strong flavor tends to overpower other ingredients. It may be used in liver-specific recipes, such as pâté or yakitori. Giblets can also be used to make alicot, a French stew. In the Turkish cuisine, iç pilav, a traditional pilaf dish, is made with rice, chicken liver, nuts, and spices. Jerusalem mixed grill is an Israeli delicacy made with giblets, usually eaten with"
"England and eastern Canada"". Tomalley Tomalley (from the Carib word ', meaning a sauce of lobster liver), crab fat, or lobster paste is the soft, green substance found in the body cavity of lobsters, that fulfills the functions of both the liver and the pancreas. Tomalley corresponds to the hepatopancreas in other arthropods. It is considered a delicacy, and may be eaten alone but is often added to sauces for flavour and as a thickening agent. The term lobster paste or lobster pâté can also be used to indicate a mixture of tomalley and lobster roe. Lobster bisque, lobster stock,"
"were delisted for trading on July 18, 2011. Pork belly Pork belly is a boneless cut of fatty meat from the belly of a pig. This dish is considered a delicacy in many parts of the world. Pork belly is immensely popular in Chinese, Korean and Philippine cuisine. In Chinese cuisine, pork belly () is most often prepared by dicing and slowly braising with skin on, marination, or being cooked in its entirety. Pork belly is used to make red braised pork belly (红烧肉) and ""Dongpo pork"" (东坡肉) in China (sweet and sour pork is made with pork fillet). In"
"Chopped liver Chopped liver is a liver pâté popular in Ashkenazi Jewish cuisine. It is a common menu item in kosher delicatessens in Britain, Canada, the U.S., and South Africa. It is often made by sautéing or broiling liver and onions, adding hard-boiled eggs, salt and pepper, and grinding that mixture. The liver used is generally calf, beef, or chicken. The quintessential fat used is schmaltz, but different methods and materials exist, and the exact process and ingredients may vary from chef to chef. Shortening or oil is often substituted for the schmaltz. Chopped liver is often served on mazza,"
"not be called venison. Rather, they are called ""umbles"" (originally ""noumbles""). This is supposedly the origins of the phrase ""humble pie"", literally a pie made from the organs of the deer. Venison is higher in moisture, similar in protein and lower in calories, cholesterol and fat than most cuts of grain-fed beef, pork, or lamb. Since it is unknown whether chronic wasting disease (CWD), a transmissible spongiform encephalopathy among deer (similar to mad cow disease), can pass from deer to humans through the consumption of venison, there have been some fears of contamination of the food supply. Farmers have had"
"are known for their fondness of offal, mostly are made into ""gulai"" (a type of curry) such as ""gulai otak"" (brain), ""gulai babat"" (tripes), ""gulai usus"" (intestine), ""gulai sumsum"" (bone marrow), also fried ""hati"" (liver) and ""limpa"" (spleen). The cartilage, skin and tendon parts of cow legs is also uses as dishes called ""tunjang"", ""kaki sapi"" or ""kikil"" also can be made as gulai or soto. Cow's stomach (""babat"") and intestine (""iso"") are popular, fried or in soup, in Javanese cuisine. Cow's lung, called ""paru"", coated with spices (turmeric and coriander) and fried is often eaten as a snack or"
"such as feet, neck, heart, tongue, or head. Areas famous for their gizzard are Sichuan and Hubei provinces. Wuhan city in Hubei is famous for its brand of spicy gizzard, called ""Jiujiuya"" (Simplified Chinese:久久鸭). In Northern China, one can find barbecued duck gizzard. The term ""gizzard"" can also, by extension, refer to the general guts, innards or entrails of animals. Gizzard The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ found in the digestive tract of some animals, including archosaurs (pterosaurs, crocodiles, alligators, and dinosaurs, including birds), earthworms, some gastropods, some fish, and some"
"(Spanish for ""tongue""). Beef liver, as well as pig liver, are also main ingredients in meat stews such as ""menudo"", and the ""Ilocano"" ""igado"" (from ""hígado"" or Spanish for ""liver""). In Thai cuisine, offal is used in many dishes. The well-known ""lap"" made with minced pork, which often features on menus in the West, will in Thailand often also contain some liver and/or intestines. Deep-fried intestines, known as ""sai mu thot"", are eaten with a spicy dipping sauce. Other dishes containing offal are the Thai-Chinese soup called ""kuaichap"" (intestines, liver) and the northern Thai ""aep ong-o"" (pig brains). ""Tai pla"""
"made from the liver of ducks or geese that have been force fed corn to fatten the organ; veal is criticised because the veal calves may be highly restricted in movement, have unsuitable flooring, spend their entire lives indoors, experience prolonged deprivation (sensory, social, and exploratory), and be more susceptible to high amounts of stress and disease. The religion of Jainism has always opposed eating meat, and there are also schools of Buddhism and Hinduism that condemn the eating of meat. Jewish dietary rules (""Kashrut"") allow certain (""kosher"") meat and forbid other (""treif""). The rules include prohibitions on the consumption"
"and mines of that area. Faggots are also known as ""ducks"" in Yorkshire, Lincolnshire, and Lancashire, often as ""savoury ducks"". The first use of the term in print was in the ""Manchester Courier and Lancashire General Advertiser"" of Saturday 3 June 1843, a news report of a gluttonous man who ate twenty of them. The first use of the term in print, as cited in the ""Oxford English Dictionary"", dates from 1851, in a piece by Henry Mayhew in which he describes a dish identical to the modern product with chopped liver and lights in an outer wrapper of caul."
"Tomalley Tomalley (from the Carib word ', meaning a sauce of lobster liver), crab fat, or lobster paste is the soft, green substance found in the body cavity of lobsters, that fulfills the functions of both the liver and the pancreas. Tomalley corresponds to the hepatopancreas in other arthropods. It is considered a delicacy, and may be eaten alone but is often added to sauces for flavour and as a thickening agent. The term lobster paste or lobster pâté can also be used to indicate a mixture of tomalley and lobster roe. Lobster bisque, lobster stock, and lobster consommé are"