Whole Foie Gras entier :

Whole Foie Gras describes preparations containing a whole Foie Gras or pieces of the lobes. For connoisseurs, it is the most sought after because it is the most creamy and most tasty of all the Foie Gras.

- Cloth wrapped Foie Gras :
This Foie Gras is deveined, rolled and then poached in a prepared sauce. It is this exchange that gives it a unique flavour and incomparable smoothness.
Presentation : in a towel
Preservation : 4 to 5 days between 3 and 5°C
or
Presentation : vacuum packed
Preservation : 10 days between 3 and 5°C

- Half-cooked Foie Gras :
A whole half-cooked or semi-preserved Foie Gras is a Foie Gras, which is cooked at a lower temperature and for less time than preserved Foie Gras, which increases its pinkish colour. Packaged in a small glass bottle or vacuum packed, it is ready for consumption. It is much appreciated for its colour and moistness.
Presentation : in glass bottle or vacuum packed
Preservation : from 6 to 10 months depending on the packaging at between 3 and 5°C

- Preserved Foie Gras :
Preserved whole Foie Gras, like wine, improves with age. It is generally presented in a bottle. It is sealed and may be kept for several years at room temperature.
Presentation : in glass bottle
Preservation : 4 years

Foie Gras block :

The Foie Gras block is composed of reconstituted Foie Gras, in other words pieces of Foie Gras that are worked together then emulsified to produce a Foie Gras that is of a smooth and regular consistency. The Foie Gras block may contain small pieces.
In this case, the label will indicate “with small pieces”. The Foie Gras block is ideally served on toast.
Presentation: small bottle or tin
Preservation: 4 years

Raw Foie Gras :

Raw Foie Gras is the most “noble” of all Foie Gras. It is the ingredient for many recipes. It must have a good colour, ranging from ivory beige to ochre yellow depending on the palmipeds’ feed. It must not be too big and must be both firm and soft to touch and absolutely fresh. This prevents melting during cooking.
Presentation: vacuum packed
Preservation: 10 days between 3 and 5°C