To be qualified as "Whole Foie Gras", a foie gras must result from the preparation of a foie gras in its entirety. Additionally, no other ingredient, apart from its seasoning, can enter into its composition. This is the case here for this whole foie gras from Maison Lembert, regularly awarded at the Paris General Agricultural Competition. Find it here in its Monbazillac wine version 1.5%. To be accompanied by grilled or untoasted country bread. Serve with a Bergerac moelleux (Rosette, Côtes de Montravel), a sweet wine (Monbazillac) or a lightly tannic Bergerac red. It can be stored for 4 years after production in a dry place and away from light. Foie gras improves with age and becomes softer and less brittle. Refrigerate it the day before serving. About 30 minutes before serving, remove it from the mold and let it oxygenate at room temperature. Ingredients: duck foie gras, salt, black pepper, Monbazillac wine. Maison Lembert: for 4 generations since the 1940s, "quality," "tradition," and "terroir" are the keywords of this artisanal cannery in the Black Périgord. Multi-awarded, notably at the Paris General Agricultural Competition, Maison Lembert adheres to the Foie Gras du Périgord association, which guarantees the origin, quality, and control of the products.