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.

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.

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.

by Gianluca Bellazzi

We are in Lodi in the deli shop Latte&Caglio. A small and truly welcoming shop located in the historic center overlooking Corso Umberto I. Daniele's passion immediately makes you feel good. He also dedicates you all the time you need to make your gastronomic choices. So you are able to discover new and interesting products.

While I was in the shop I met by pure chance one of his customer, Mr. Domenico. He immediately struck me for his experience with our Goose Liver paté "Guilty free".

Our goose liver paté is handmade product, not homogenised. It is made with only goose meat without pork meat added. Despite the type of fatty products it is very delicate both to the perfume and to the taste.

It is "guilty free" because we only use the lean goose liver coming from geese raised naturally and without force feeding.

Here you find the most interesting passages from Mr. Domenico's experience. Who is a customer of the deli shop Latte&Caglio in Lodi.

"I am very lucky because I was the first to buy this goose liver paté" from Daniele."

"It is so delicious that I have bought it different times."

"It is so delicate that you can also taste it without bread."

"It is absolutely delicious."
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"It is not so fatty differently from the others." 

by Gianluca Bellazzi

We are in Cannobio on Maggiore Lake right on the border with Switzerland. There is no reliable information on the origin of Cannobio village. Which in any case can be considered very ancient: this is demonstrated by some pre-Roman burials.

From the portico of the lakefront, a staircase leads to the small and original Grottino Scurone wine bar. The location is unique, with a warm and welcoming environment. The inner courtyard is breathtaking. Opening silently and slowly to the amazed gaze of tourists.

All the passion of the young Luca and his family is shown in every detail and in the choice of rare products of excellent quality.

Oca Sforzesca provides its pure goose salami make as in the oldest days. These are exclusive products for a reserved "Grottino" immersed in the historic center of Cannobio.

The pure goose salami chosen by Mario and his son Luca are handmade near Milan. They follow ancient recipes handed from father to son for generations.

In the round dish above we discover a circular tasting of different pure goose products.
Starting from the top, we have thin sliced ​​cooked goose ham (CASTELLANO) that literally melts in your mouth. It is obtained from the muscles of the chest and thigh wrapped in a thin goose skin. Turning left, we find the round slices of goose cooked salami (GOLIARDO) rigorously wrapped in goose skin and with a basically mineral taste. Then we have the goose galantine with the pistachio of Bronte DOP. A particularly summery and delicate product.

Following the cured goose salami (CONVIVIO) sliced thick ​​with a knife. Then the smoked goose breast cured at least 45 days (GALATEA) and sliced ​​along thanks to the long curing that makes it softer.

At finally, the only goose paté with goose liver "Guilty free" because it is made only with lean goose liver. A liver of about 90 g coming from geese without force feeding. All accompanied by grilled vegetables and natural blueberry jam.

In this horizontal proposal we find all the exclusivity of pure goose salami.
Starting from the right, we have the goose Galantina with Bronte pistachio, the smoked goose breast sliced very long, the goose liver pate, the cured goose salami and the cooked goose salami. To finish with the cooked goose ham in all its elegance.

In this gastronomic proposal we are able to perfectly capture the brick red color of the lean goose meat which is particularly evident in the curing products: salami and breast.

The red color becomes a beautiful bright pink in both salami and ham. In addition, the cooked goose ham on the left shows a lean muscle typical of a free-range goose farm without force feeding.

And finally, the goose liver pate is an exclusive and very delicate product. So delicate that it can be tasted or even eaten alone.
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It is not heavy, it is not heavy, it is not ferrous and it has that light liver flavour that persists on the palate leaving a very pleasant sensation. It is a non-homogenized artisan product with the right structure for perfect spreadability.

If you have a special, light and digestible dough. One of those made with highly digestible flours, then this is the right choice for you.
 
Your main point is your exclusive dough. A dough with slow leavening flour, highly digestible. These elements are the reasons upon which you can base your communication, in order to attract new customers to you.
 
It’s what actually differentiates you most and that you want to defend at all costs. You want to be very careful about the ingredients you put on top of the dough so that you do not spoil the high quality of your dough.
 
That is exactly your critical point. Because being able to give an elegant solution with a tasty, light topping, unique palatability and also being respectful of the dough is not very easy.
 
The risk is to waste the research and the  leavening work you have done, when that’s precisely  your winning strength.

by Gianluca Bellazzi

Goose is an animal that like others can be raised fat or lean with completely different bodies. On the one hand we have a fat goose with a fat sick liver while on the other we have a lean goose with a healthy liver.

On the one hand we have a bigger liver which weighs at least 600 g, fat, quite white and little digestible. While on the other side we have a healthy liver of only 80 g, with a nice purple colour, lean, fresh and very digestible.

As we are used to saying, we have foie gras from one side and only foie on the other.

Many people understandably love goose liver, but nowaday they do not want a fatty liver coming from force feeding animals because they will feel guilty. They want a healthy liver coming from geese with natural feeding and without gavage.

This slice of the market becomes bigger and not negligible for those like you who sell gourmet products.

But if it takes about 12 geese to make 1 kg of healthy goose liver the amount available is definitely not enought and it is impossible to satisfy all the requests.

by Gianluca Bellazzi

When some years ago I started producing goose salami I thought, as naive, that all goose salami were the same. But I couldn't understand why the prices were so different.

Then on the way I realized that there is "pure goose salami" and the others. A range of salami in which pork meat and pork fat are the main ingredients while goose meat is in a small quantity.

So on the one hand we have exclusive goose products for those who don't accept compromises while on the other hand a pork salami with goose.

The choice between real goose products and the others might seem trivial. But if you have a gourmet customers who wants the best of goose products you have no doubt.

However having a pure goose salami is not enough because you also need to be guaranteed. Of course the producer guarantee is not enough because he could be self-referential.

So the original goose salami must also be recognised by independent and important newspaper like GamberoRosso.

Do you have customers that appreciate take away food for many different reasons? Clients who also want vacuum pre sliced produce for different reasons? Does this single slice become more and more important in your business?

More people are asking for vacuum sliced products. This, whether you like it or not, is a fact. And since you are here to sell and to satisfy the needs of your clients you can't discard their needs.

It would be a pity to lose clients that would like to buy from you not only the fresh product, but also the pre sliced.

The reasons for today's consumers preferring pre sliced vacuum are different.
Let’s see them together:

• Some prefer pre sliced products because they are curious to taste something different, but they're embarrassed to ask you for just 50-70 g. It's understandable given the small amount, but if they don't get the chance to taste it they will never buy it.
• Others prefer it because they are in a hurry and have no intention of waiting for hand slicing. It can happen because not every day is the same.
• Others still shop once a week, especially during this time, and need vacuum to have a fresh product to last a few days when they decide to open it.
• Then there are those who look at the practicality of the packaging.
• And finally, there are those who want to read the label information and be able to compliment you the next time.

Not having gourmet pre sliced products today means losing an important part of your business.

Today, not only must the product be excellent, but it also must be attractive and anticipate the customer’s experience at the tasting. This is because you eat “first with your eyes and then with your mouth”.

To help you satisfy these needs, we created our line of sliced pure goose salami as in the olden days.

An exclusive line for a delicatessen shops. A line that meets all the requests highlighted earlier because:

• The amount of 45 to 70 g is not too challenging and invites you to taste;
• the package is very comfortable, not too bulky and without sharp edges that can break the bag;
• it has a shelf life of about 65 days;
• it has an elegant black background packaging consistent with your target;
• the product and the whole slice are clearly visible;
• it offers you a wide range of pure goose products that no other company provides;
• you can create an exclusive corner of pure goose products as in the old tradition and improve your appeal;
• it has a modern and captivating English label with all the important information to meet your customer s' requests.

Would you like to watch the video of pre slice goose collection?

Finally, to help you better serve your customers, we have prepared an unmissable offer for you.
What are you waiting for? Just send us an email at info@ocasforzesca.eu and we'll call you right back.

1 out of every 3 people choose a correct lifestyle keeping an eye on what they put on the table.

People are oriented towards healthier lifestyles with particular attention to food. These changes in orientation happen very quickly thanks to the fact that information spreads at lightning speed.

Feeling good at the table and away from the table is becoming more important because we realize how much food affects our health status. And you know very well that you can not neglect these needs anymore.

You might generally think that a lean product is enough to meet these new demands. Surely you already have these products. So you might think you can satisfy these new consumption needs that have become increasingly important.

But people are also in love with food and perceive it as a source of satisfaction, pleasure and happiness. So satisfaction at the table, even if you want to stay fit, must be guaranteed anyway. The non-satisfaction of at least 1/3 of the people is a big mistake.

​Then you need fresh, light and digestible meat products. Tasty and round at the same time, both cooked and cured to offer different gastronomic alternatives. Products that have their own palatability related to the type of meat.

Our goose salami prepared as in the olden days, is the only product that guarantees all this, because it is made with only lean goose meat that is naturally sweet, tasty and soft. It has low saturated fat and is rich in oleic acid.

So Easter might be the right occasion for you, a holiday in which you often offer alternative meat to classic pork. This is a real good occasion to offer goose salami Made in Italy.

It is difficult to make decisions at this time and there is a risk of not being able to look forward to things picking-up in April.... And this is why Oca Sforzesca thought of you and sharing this difficult time.

We decided to help you with the right feeling, by giving you the chance to have an offer. Do not miss the opportunity to meet the new needs while remaining gourmet.

I also remind you that shelf life is 90 days for cooked and 120 days for the cured goose products. All vacuum packed.