A survey clearly shows that the wine bar customer pays more attention to the quality of the products, their history and their link with the territory. We are therefore faced with a customer who:

• asks for higher quality products than their daily purchases;
• is interested in the story contained and conveyed by the product that helps him to better appreciate it;
• wants to know the link with the territory: an aspect that best expresses the Made in Italy concept.

The owner of the business needs, on the one hand, to meet the desires of the modern customer and on the other hand to enhance the wine bottles with the appropriate food combination. It is reasonable to think that if we want to enhance an elegant wine we must accompany it with an elegant high quality salami. The question is whether to offer pork or "non-pork" product.

We habitually consider only pork cold meats. But the growing consumption of poultry, fish and vegetables tells us that today's consumer increasingly seeks alternative products and assesses the quality of the proposal also based on lightness and digestibility.
Is there an elegant alternative to the pork meat? After several years of research and development we can certainly say that without doubt the alternative is the white goose: gourmet lean, light and digestible. Our goose salami harmonize the richness and flavour of goose meat with the need for lightness and digestibility of the modern consumer.
It has been possible to get gourmet goose products by;

• the ground goose breeding;
• a natural diet without force feeding;
• a cycle of only 5 months.

The tasting platter has become a must in modern cuisine. This kind of presentation format has been well received because of its easier preparation and at the same time the rich proposal it delivers.
No wonder the platter is in the first position on the menus from the Valle d'Aosta to Sicilia, from bistros to delicatessens.

Yet you must not to think that it is so easy to prepare. Many different tastes merged into one proposal are never an immediate thing. If so much attention is given to the combination of tastes and flavors in a dish, just as much should be dedicated to achieving a platter to give satisfaction to the eye and the palate.

As for the platter of goose salami we must be careful to create an escalation of tasting so that each product is tastier than the previous, but less than the next.
The same goes for the salami with " long " taste, those who tend to keep their flavor on the palate for long lasting periods: for their characteristic they should be the last item to be tasted.

Following is a view of  how to make a platter made of 100% Italian cold cuts goose enriched by a food product. The products that you find on it do not include the full line, but they allow you to get an idea of what are the available options.

The protagonists on the platter are:

• Lomellina cooked goose ham
• Vigevano cooked goose salami
• Goose Galantine with Bronte Pistachio
• Vigevano cured goose Salami
• Vigevano Smoked goose breast
• Fried rice balls stuffed with Vigevano cooked goose salami.

There is no worse trouble than a goose that ends by mistake in a lush garden of late-season vegetables. You might find very little when it comes out!

What if we tried to link these flavours of the earth with a pleasant delicacy made from the meat of a lean Italian goose?

The Vigevano cure goose salami is a rarity in the Italian gourmet basket. It is made entirely with Italian goose meat so it is completely different from other pork salami with goose.

It has a strong and unmistakable taste of goose and at the same time fresh and light taste that lends itself to be individually tasted with a good bread and good wine or in combination with some tasty seasonal vegetables both raw and cooked.