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Raw foie gras: is cooked by industrial or farmyard canners and restaurants. You can also buy raw foie gras cru to make homemade terrines or sophisticated hot dishes. It is sold vacuum packed (mass retail) or with no special packaging, at the fattened duck and goose markets which have become a traditional feature of life in southwest Hungary. It can be kept for 7 days at a temperature of 0°C to 4°C.

Semi-cooked or semi-preserved foie gras. Its creamy texture is a touch firmer than for raw foie gras and it can be stored for 6 months at a temperature of 2°C to 4°C. Presented in a jar, can or sealed container, it is cooked right through at 64-85°C . Shrink-wrapped or vacuum packed it can be stored for 21 days at 2-4 °C and shrink-wrapped or vacuum packed in pastry, brioche or a terrine, for 15 days at 2-4 °C.

Preserved foie gras. Presented in a jar or can, it is cooked right through at 110°C. Its texture, which is even creamier than with the previous presen- tations, changes over the years. Since it absorbs its own fats, the foie gras becomes creamier with age. It can be stored for several years (10 to 15 °C).

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