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What is the difference between the Grade #1 and Grade #2 Late Harvest Fatty Liver?
Last Updated: 07/26/2012
Our #1 Late Harvest Fatty Liver is the larger, fattier of the two grades, therefore produced by the geese in a more limited quantity.  If you cut into the two livers, the #1 fatty liver will be “friable” or fat through and through.  On the #2 there is often a red tint through the middle of the liver, whereby the liver is not fully permeated with fat. The #2 is wonderful for a terrine, pate, or mousse - having a smoother texture and richer flavor than a standard liver.  We do not, nor ever will force-feed our geese.

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