Nicky USA, purveyors of fine Pig’s Heads and the like, is now selling genuine goose foie gras, according to the Food Dude.

Until now, the only stuff you’ve been able to get in this country has been duck foie gras—by all accounts, a veinier cousin to the goosey kind. Goose foie, unlike duck, is also “extracted” from the bird the morning after slaughter, which apparently makes it less likely to disintegrate in the pan, so less is lost in cooking. At a mere, trifling $90 a pound, and with each liver coming in at around 1.5lbs, I’m seriously thinking about getting one for thanksgiving.

Superchef Thomas Keller of California-based French Laundry has already ordered a hundred, apparently.