The history of “Foie gras” goes back to the Egyptians
[2500 BC]. The Egyptians found out that the migrators
from the North were stocking fat in their liver by overeating
and stopped only for drinking before arriving in Egypt,
with an enormous liver, which was delicious to eat. They
imitated the overeating by the forced feeding with figs
improving also the taste of the liver
Around 100 BC the technique was also spread out through
the Ancient Greece world and the Roman Empire. The Jewish
communities diffused and strengthened this tradition
via the Diaspora. Via the Danube river: Bulgaria, Hungary,
up to Strasbourg [Ashkenazi]. Via Spain to the South
West of France [Sephardic]
Today the three main countries of production are France,
Bulgaria and Hungary.
“Foie gras” is one of the oldest European cultural products.
Bulgaria has almost 2000 years tradition in this production.