Available in loaf form, in a jar or wrapped in a cloth, Fresh Foie Gras is characterised by its smooth, melting texture. It is cooked through at 60°C and can be kept for 21 to 30 days at a temperature of 0°C to 4°C.
Available in jars and metal tins, semi-cooked Foie Gras has a smooth texture slightly firmer than that of fresh foie. It is cooked through at 80°C and can be kept for 6 months at a temperature of 0°C to 4°C.
Available in jars, tins or tray packs, Preserved Foie Gras improves with time. The aromas are released after a few months and the Foie Gras gains in flavour and smoothness. Can be kept for 12 to 48 months.
"Extra" or "First Choice" quality, every Raw Foie Gras is subject to a strict selection process by Feyel's Chefs. Selected for the Maison Feyel's own recipes, the livers selected are firm to reduce melting and ensure they keep their texture when cooked in the terrine.