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The popularity of gourmet food in the United States has skyrocketed since the early 1990's. Foie gras is available at gourmet restaurants throughout the country, thanks to producers like New York’s Hudson Valley Foie Gras, and California’s Sonoma Foie Gras. Hudson Valley is by far the largest American producer, producing and selling over 7000 livers a week. In the US, almost all foie gras comes from Moullard ducks, which is a hybrid of a male Muscovy and a female Pekin. Foie gras sold in the US as “North American” comes from Canada.