Let me grab the opportunity of the “Carbonara Day” to give you some extraordinary informations.
You know the legendary pasta with egg, pepper, pecorino cheese and bacon famous all over the world and an undisputed Roman recipe? We celebrate the recipe right around this time of year.
We know that lots of people do not eat pork for different reasons and they seek other options, so we cannot offer them the original version.
But it would be a real shame not to offer them a more elegant and more exclusive version while respecting the essential characteristics of the recipe.
Of course, like bacon, its gourmet alternative should be:
- very tasty because of dry seasoning with a salt and pepper;
- cured for a long time, to give it greater intensity;
- and with the characteristic external drier layer that makes it slightly crunchy.
So what is the valid alternative if you want to prepare a unique carbonara and differentiate it for elegance and lightness?
Our cured goose breast GALATEA, cured at least 45 days, is the valid alternative to prepare an exclusive dish.
It is intended for all those who want to rediscover the tasty of Carbonara with the roundness and delicacy of the goose.
by Gianluca Bellazzi
Let me take the opportunity of Gianfranco di Cento’s (FE) good review, since he’s owner of an artisan laboratory, on the advantages of using our goose fat in the preparation of the Sfogliata or Jewish cake.
The original recipe understandably involves the use of goose fat instead of pork fat and Gianfranco has re-proposed the original recipe with great success.
His thoughts express all his enthusiasm about the processing of the dough and in the final result.
Here are the highlights of Gianfranco’s review.
• "I was amazed by the excellent quality of this product". This is because only the white intestinal fat of lean geese that are not force fed is used. That fresh fat is hand-picked and cooked at low temperature for a short time.
• "It has much more yield in processing (compared to pork fat)". Because of its richness in oleic acid it is very spreadable even in uniform and very thin layers.
• "It has a delicate perfume and taste". Ever since ancient Egyptian times, it has been used thanks to these unique qualities.
• "It makes the dough much more digestible without giving up the flavour of animal fat". Because goose fat is rich in oleic acid, a characteristic fat of an EVO, and it has all the sweetness of an animal fat.
• "The product is smooth". It has a soft consistency and is very suitable for spreading easily and without inconveniences.
One of the most important characteristic of chicken meat is its lightness. And the consumers know it very well.
Maybe they don't know that lightness is due to the richness, typical of poultry, of unsaturated fats (the good ones) and low content in saturated fats (the bad ones). But that doesn't matter to your clients.
Surely if you have high quality poultry you will want to enhance its flavour because you have selected it so carefully.
So, you usually add pork salami to poultry meat to improve the taste of the preparation. But at the same time you are adding those saturated fats that poultry doesn’t contain, which is the reason why you’re having it in the first place.
So is it possible to combine flavour and lightness to obtain an even more exclusive poultry? A premium poultry combination for your most demanding clientele?
Our CASTELLANO, cooked goose ham, and GALATEA 45 days cured goose breast can help you achieve gourmet results you have never tasted before.
The lightness of the chicken meat together with the taste of our Made in Italy goose products could be your new winning gastronomic proposal.
A unique and exclusive proposal for your gourmet clientele, keeping all the lightness of poultry.
I would like to make your work easier, unique and rewarding.
So allow me to tell you in only 6 points the main characteristics of our goose products compared to the competition.
1. Aimed at a gourmet audience, OCA SFORZESCA's goose salami are hand made according to a traditional recipes passed down from father to son for three generations.
2. Our goose salami is an ideal product for deli shops that serve a demanding and refined clientele, that want a good alternative to pork salami or that don’t eat pork meat, with a medium-high income and resident in cities.
3. We offer you the pure goose salami according to the tradition. It is the original recipe with only goose meat and without pork meat added. Geese are rigorously reared on the ground, without force-feeding. We only use the hand-sewn goose neck as the skin case.
4. Our original goose salami allows you a high quality product for your customers that ask for it.
- No more low quality expensive pork salami with a little goose meat.
- No more slow, late deliveries.
- No thinner slicing yield with a product that crumbles and dirties the machine.
5. With our modern quality system, we process your request within 72 hours and deliver within 72 hours from order confirmation.
6. Our products are guaranteed only goose meat without pork meat added.
Before shipping, the order is checked and the quality control seal is stamped. After that, the package is monitored until delivery. And if you are not satisfied with a product, we will replace it for free. It is enough you send it back to us.
If you don not get your hands on it, it is quite difficult to describe the unique characteristics of our melted goose fat.
So I take the opportunity of Salvatore's review, who is an expert in making and using goose fat, to share with you the exclusive characteristics of such local product.
First of all, it is a "Traditional product" of our area.
It is a sweet, fresh and light fat thanks to the richness of oleic acid.
It is made from the white intestinal goose fat melted at low temperature.
Here are some points from Salvatore's review about our melted goose fat:
- "It comes in very practical jar".
- "When I open the jar I smell the same fragrance of my goose fat that I have been using for years in all my dishes. "
- "Looking at the excellent colour we understand that it is produced with a good fat without damaging it."
- "I use it mainly in making bread and pizza dough and I guarantee you that it is excellent".
Because of its higher frying point, with this goose fat you can sautée potatoes or other vegetables, make bread, crackers and then offer to your customers an extraordinary experience.
You are able to get products that:
- taste full and round;
- are crisp and golden on the outside;-
- are soft inside;
- are light;
- have a fresh and delicate flavour.
This melted goose fat contains only 32% saturated fats and is rich, at least for 40%, of oleic acid (typical of extra virgin olive oil).
Although the new agreement between UE and United Kingdom is very interesting for you because you can have the right opportunity to import without custom duties.
And now I tell you why you can import without both taxies and custom problems.
If we read the ORIGIN-2 annex of the agreement we can find out the preferential origin rules to cut down the customs duties.
All our goose products have EU preferential origin. Then you can import them without taxis.
We have only to write on the commercial invoice this text:
" The exporter of the products covered by this document declares that, except where otherwise clearly indicated, these products are of European Community preferential origin."
So with us you are in a very good hand.
You can import exclusive goose products without any problems for different reasons:
- I am EU certified responsible for custom matters;
- We have a good agreement between UE and United Kingdom;
- We know and we have got the preferential origin not to pay custom duties.
by Gianluca Bellazzi
After the Christmas break, we are getting back to you with something really important to us.
After reading the review by Claudio, owner of a deli shop in Albenga, I can much better appreciate the characteristics that are important for you and your customers. Who better than you, can describe the most interesting aspects of a product since you slice it every day?
I decided to share with you this wonderful "slicing feedback" on our cooked goose ham (CASTELLANO). This review will allow you to make the best of the exclusive top of the range product in order to surprise your customers once again.
First of all the slice: thin, very thin and without crumbs. Because your customers do not like them. In addition, crumbs get the slicer dirty and you have to constantly clean it. They are both time and money consuming.
Another important point of our goose ham is the palatability. A thin slice melts in your mouth leaving a sweet and very persistent flavour. It’s this taste that will bring your customers back. In fact, a thin slice enhances the best of the red savoury goose meat.
And finally, all our gastronomic support. We will give you lots of gastronomic tips to make a good impression in front of your customers. With us you will always be a goose expert!
by Gianluca Bellazzi
Reading the review by Rossella, a historic restaurateur, I move by the involvement that goes far beyond words.
Then after a second reading, I collect all the originality of the combinations of our pure goose products with fruits. These are modern and very elegant combinations that carry you throw the gourmet world.
So I decide to share it with you. Because you want to exploit all the exclusivity of a top of salami to surprise your customers once again.
The goose leg in confit is combined with an orange mustard. It makes you dream. The orange note enhances the flavours of the goose. While the presence of citric acid in the confit makes it even more delicate.
The 45-days cured sliced smoked goose breast is marvellous with a sweet grapes.
The goose liver paté is combines with a warm bread and with red currants.
The goose salami, on the other hand, are served with only hot bread. It helps to capture the flavours and all the delicatessen of pure goose products.
Would you like to grab your customers with top goose salami?
by Gianluca Bellazzi
We are in the beautiful city of Lodi near Milan. The city was founded in 1158 by Federico Barbarossa following the destruction of the ancient Roman village.
We are in the historic centre in the deli shop Latte&Caglio overlooking the main street Corso Umberto I. We are in the pleasant company of the owner Mauro and Daniele who is always ready to serve you and dedicate you all the time you need to discover their gastronomic products.
The goose products chosen by Mauro and Daniele are handmade in Vigevano by skilled artisans following ancient recipes handed down from father to son for several generations.
You can find both top-of-the-range products such as smoked goose breast and cooked goose ham for fresh dishes.
But also more tasting goose products for the fresh period such as cooked goose salami and cured goose salami. They are tastier exclusive products, with greater roundness to satisfy the desire of eating something more tasting.
The most interesting passages of our customer Mauro
"I had already had an unhappy experience with goose salami. Then, however, when I met Gianluca I found an expert of goose products ..."
"Today I can say that we are very satisfied on all goose range of products."
"There is a seasonality in goose products. There are some goose products that are more suitable in the cold period. While others are good for fresh dishes as cooked goose ham and cured goose breast."
"We are also happy with the pre-sliced product. The packaging is very nice. It is very well done. The amount is right even those alone or couples."
"The goose paté is a good discovery. It is a good news that will surely explode with the winter period. But already today we have a good response on this product ...."
"My customers tell me I've tasted it too, I eat goose salami. But they do not know that in fact it is not a pure goose salami, but it is a product where the goose is present at 20-30%."
"Oca Sforzesca's goose salami is a product that is not heavy to digest. It is pleasant and fragrant. It is not a mixed salami. Our customers find all the finesse of the goose."
"We are satisfied. We are a small shop and we talk directly to Gianluca. He is very fast and efficient."
"There has always been a great collaboration."
Listen to the video
We thank Mauro and Daniele for their feedbacks.
From the review by Mr. Giancarlo, whom I thank, I understand that many people do not know that the production of pure goose salami is an ancient tradition in northern Italy. A very old tradition that has its roots in the twelfth century.
Many people are convinced that France is the most important country for pure goose salami. When in reality it offers basically foie gras.
Giancarlo reminds us that "Goose charcuterie is a great Italian plate ... you do not need to go to France."
We do not have foie gras because our geese are not force feeding. But they are raised on the ground with a natural feed based on corn and soy.
And with this amazing red goose meat, which has no equal in the animal world, we produce an exclusive pure goose salami for gourmet customers.
And as Mr. Giancarlo reminds us, it is not necessary to go to France to discover the elegance of the goose charcuterie.
Our artisan goose salami are Made in Italy. They are stuffed into hand-sewn goose skin to offer to you a top goose products.
Charcuteries for those who want the best in palatability and delicacy without sacrificing the lightness of poultry meat.
Oca Sforzesca Gastronomist
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OCA SFORZESCA S.r.l.
Tel. +39 0381 1971518 - email@example.com
Strada Fogliano Sup. 104 - 27029 Vigevano PV (Italy)