Ever seen a cured goose breast like this?

The hot season makes us look for leaner and fresher products with which to feel satisfied, but at the same time lighter and without heaviness typical of many cold cuts. For these reasons more and more consumers turn to fish dishes not knowing that the lean goose breast is as light and fresh as fish.

Our lean goose breast has many advantages:

• high yield in slicing due to a ripening of over 45 days;
• high yield in the dish due to the taste of lean goose meat;
• clear visual effect of a soft, lean and inviting product with high added value;
• enhances cheeses notoriously rich in saturated fats;
• compensates the decrease in consumption of pork salami allowing you to have a more constant income;
• it is an excellent alternative to beef bresaola.