Thanks to all who replied. The foie gras made it through as a check in rather than carry on. I semi-froze it in the freezer for 3 hours prior to the flight to keep it really cold, then wrapped it in plastic and aluminum foil, placed it in a ziplock bag along with an ice pack, and included a friendly note to TSA in case they wondered what it was. It didn't even appear that my suitcase was opened at all.

Does anyone know if it's possible to carry on foie gras (fresh, not canned)? I want to bring some back on a flight from Chicago.

Does anyone know if it's possible to carry on foie gras (fresh, not canned)? Specifically, would this be possible if flying to California where foie gras is banned?

Celstrial, thank you for suggesting Nhu Lan! I've been going at least once a week since you first recommended it. The head cheese still isn't quite like what I remember them being back home, but delicious nonetheless. I also found a supermarket up in Lincoln Square that sells great head cheese, so yay. Thanks again!

There's one right by me in Lakeview. Will try and report back. Thanks!

Just moved to Chicago from SF and have found the head cheese in bahn mi to be significantly different from what I'm used to back home. Less cartilage, more ham-like. Tried a couple bahn mi places and bought some from the Vietnamese market and it seems like they all use the same purveyor. Disappointing.

Anyone know where I can get some Vietnamese head cheese that is more like real head cheese?