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Ready-to-eat foie gras: Comes in three regulated appellations: Whole foie gras, foie gras,
block of foie gras:
Whole foie gras:
This is a preparation comprising whole foie gras or one or more whole lobes of foie gras and seasoning. The colouring is uniform when sliced. The only authorised seasonings are salt, sugar, spices and aromatic plants, eaux de vie, and wine, including liqueur wine.
This is a preparation comprising pieces of foie gras lobes lumped together, possibly from different birds, together with seasoning. It has an attractive mottled appearance when sliced.
Block of foie gras:
This is a preparation comprising reconstituted foie gras and seasoning. When pieces of foie gras lobes are included, it then becomes "Block of foie gras with pieces" and is copious with clearly visible chunks upon cutting.
In addition to these 3 appellations, there are preparations based on goose or duck foie gras:
Parfait of foie gras: has a minimum foie gras content of 75%.
Pâtés, mousses, purées have a foie gras content of at least 50%.