Foie gras has to be made from the healthy liver of a strong, healthy adult duck or goose, reared according to traditional practices, but also and above all in accordance with the regulations in force.
The foie gras must come from geese or ducks specially fattened by “gavage”. They must weigh at least 400 g in the case of goose foie gras and 300 g in the case of duck foie gras.
In France, foie gras is recognised as being part of the “Protected Cultural and Gastronomic Heritage”. In Hungary, goose foie gras is recognised as “Hungarika”.
Foie gras-based specialities
Raw Foie Gras
The foie gras that is cooked by processors and restaurants
Whole Foie Gras
This is a preparation composed of a whole foie gras or one or more whole lobes of foie gras and seasoning.
This is a preparation composed of pieces of lobes of foie gras combined and seasoning.
Block of Foie Gras
This is a preparation composed of reconstituted foie gras and seasoning.
When pieces of lobes of foie gras are included, it becomes a “Block of Foie Gras with pieces” in the form of a slice where the pieces are clearly visible.