Meat Monday: Liver

May 10th, 2010 | by afiler OK, OK, OK, so this first one isn’t actually meat. Yeah, it’s not like Bacon Salt, not liver-flavored bacon — it’s salt for the liver, whatever that is.

I’m not sure if this is actually what you’d call “foie gras” in English, or if that’s just the usual French translation of “liver sausage”. “Foie gras” sounds much fancier, though it’s not something I’d expect to find in frozen in tube form.

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