Sydney-cultivated meat startup Vow, best known for its “woolly mammoth meatball“, has launched … a new product resembling the French delicacy foie gras.

The release of Forged Gras as a cell-based meat tackles one of the key ethical issues in foie gras production, gavage, the force-feeding of ducks and geese to create the fatty, swollen liver that is foie gras. Its production is banned in many countries, including Australia.

Aside from mimicking the qualities prized in the rich, buttery and extravagant gourmet treat, the other big difference with Forged Gras is that it’s made using Japanese quail cells, and involves no live animals.

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