. >> this region in southwestern france is known for a very special delicacy, foie gras. a family in the town has been producing it with geese for decades. they allow the geese out free range for three months, and the birds are penned and force fed corn for the last three weeks of their lives. >> the corn kernels are soaked in water and fat is added. that way, they slide down the throats better. >> these these are being prepared to meet demand for christmas. the corn is forced down their throats three times a day. >> you have to be careful so you don't injure the animals. if they do stances up, we massage its neck and then slip the pipe down its throat. our goal is for the birds to put on weight quickly. at the start of the fattening, they weigh around 3 kilos. three weeks later, they are 9 kilos. >> it is that liver, enlarged five times, that is the point. it is considered a highlight of french cuisine. the majority of foie gras comes from large agricultural businesses. animal welfare activists went undercover in the barns of the places. this woman pretended to be a whol