AN HOMAGE TO THE FRENCH DELICACY
From a bird so petite, this new rarity captures the essence of Japanese quail.
A foie gras made from cultured Japanese quail.
Its flavours subtle, clean, refined. Its texture richly satisfying, a decadent fatty liver tenderness, with a golden caramelised crust.
Cultured Japanese quail brings the melt-in-your mouth, luxurious texture of foie gras but surprises with the savoury, subtle gamey flavour of quail.
It's a new, decadent generation of food without any animal intervention — and now, you can bring foie back onto your menu.
THE INGREDIENTS AND NUTRITION
Of our second flavour, Forged Gras — the world’s first foie gras made from cultured Japanese quail.
Harvested sustainably in Sydney, Forged cultured Japanese quail is crafted with a precision inspired by master brewers and half a decade of tests, trials and proven results.
Forged Gras has allergens of Sulphites only.
Cultured Japanese quail (51%), vegetable and herb infused hydrogenated coconut oil, water, sunflower oil, fava bean protein, flavour, konjac (contains sulphites), carrageenan (contains sulphites), salt, vegetable and fruit concentrate (beetroot, carrot, radish, turmeric), yeast extract, potassium hydroxide, and ferric ammonium citrate.