Fattening: the English translation of Gavage, which comes from the French word ‘gave’, originating in the ancient region of Picardie. Its meaning is crop, or gullet (‘jabot’, ‘gosier’ in French - XII century) and is based on the pre-Roman words (‘gaba’, ‘gava’, ‘gorge’, ‘gosier’ –throat and gullet in English) which may be of Gallic origins. (Littré)

Foie gras designates an animal liver that has followed a fattening feeding process for a specific period of time.

EU level

According to the European Commission’s EEC regulation 1538/91 dated June 5th 1991; a duck foie gras must weight a minimum of 300g and a goose foie gras 400g. 

This official quality label precisely specifies the conditions for raising livestock and the fattening processes for ducks raised within a production area where geographical contours are in line with historical and shared practices.

All foie gras distributed under this quality label must comply with established technical specifications.

In France

The definition and production method of foie gras are now also recognised by French rural code (article L 654- 271-1; art. 74 which refers to the agricultural orientation law dated January 5th 2006):

 « By Foie Gras one means a fattened duck or goose liver via specific fattening processes. »

Furthermore, this article acknowledges fattening processes as a genuine art and considers foie gras as “a cultural and culinary product” of France.

According to uses and consumption (fresh or processed) the ideal weight of a duck foie gras ranges between 450 and 600g and that of a goose foie gras 650 to 800g.