Foie gras remains a staple despite criticism of force-feeding method
Food&BeverageNov 13, 2013
SARLAT, France ― It’s a Saturday morning in this medieval city in the heart of the Dordogne region ― market day ― and merchants have stacked tables in Sarlat’s cobblestoned square with pricey delicacies.Pungent dark truffles. Wicker baskets filled with freshly picked mushrooms. Black walnuts suspended in jars of honey like insects in amber. Wheels of aromatic cheeses as big and thick as automobile tires.But it’s the shiny cans arranged in pyramids that draw many of the grocery buyers and gastron