Foie gras
The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding. Today, France is by far the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and China.
Eduardo Sousa
In 2013, Sousa teamed up with the Spaniard of French origin Diego Labourdette to distribute his naturally-obtained goose foie gras under the brand "Sousa & Labourdette".