Within a single appellation, foie gras can be separated into two main categories, depending on the cooking method, which determines both their texture and shelf-life.

• 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, 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 presentations, 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).

NB: The shelf-life is indicated by the producer. For instance, 6 months is a standard period but this may be longer or shorter depending on the type of heat processing. The producer's indications should therefore be taken fully into account.