Foie gras
In the 21st century, France is by far the largest producer and consumer of foie gras, though it is produced and consumed in several other countries worldwide, particularly in some other European nations, the United States, and China. Approximately 30,000 people are members of the French foie gras industry, with 90% of them residing in the Périgord (Dordogne), the Aquitaine régions in the southwest, and Alsace région in the east. The European Union recognizes the foie gras produced according to traditional farming methods ("label rouge") in southwestern France with a geographical indication of provenance.
Foie gras
Whole foie gras is readily available from gourmet retailers in Canada, the United States, Hungary, Argentina and regions with a sizeable market for the product. In US, raw foie gras is classified as Grade A, B or C. Grade A is typically the highest in fat and especially suited for low-temperature preparation, because the veins are relatively few and the resulting terrine will be more aesthetically appealing because it displays little blood. Grade B is accepted for higher temperature preparation, because the higher proportion of protein gives the liver more structure after being seared. Grade C livers are generally reserved for making sauces as well as other preparations where a higher proportion of blood-filled veins will not impair the appearance of the dish.