Mehadrin Foie Gras Making a Comeback!

Over the past couple of decades the world has turned on Foie gras, as has the world of kashrut, considering the process to be cruel, along with prone to being treif.
Israel banned growing it locally, and the Chief Rabbinate stopped allowing it to be imported with kosher certification..
After a team developed a new program for raising the geese to produce foie gras to the satisfaction of the Chief Rabbinate, they decided to approve the arrangement with certification.
A slaughterhouse based in Hungary is going to be doing the production with rabbinic supervision over the process of fattening up the birds. The breeding and the fattening will have to be done on the same site - no transporting these birds. Additionally the method of stuffing the birds will have to be one that will not cause damage to the esophagus - grains being fed to the birds will not have sharp edges and the feeding will use a silicon tube instead of a metal one.
Assuming the process is monitored well and passes inspection, the foie gras will be certified as glatt kosher - mehadrin, chalak, glatt, whatever you want to call it.source: Jewish Press
I cant wait to try it. I think I have only had it once in my life, at least that I can remember...
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