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:
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;
Italians enjoy the wait, there is no denying that!
To escape from the daily routine of pasta ready in five minutes and pizza ready in three, we are always looking for something infinitely better that inexplicably takes time to be prepared.
Let's think about it a moment ...
Our first course on Saturday nights: a great risotto cooked in 20 minutes,
The main course: a succulent cut of meat cured at least 30 days,
The perfect wine: a full-bodied 5 years-old red.
Time ... everything we wish to taste in our most special moments takes time. For many people Christmas is synonym of Panettone such as Easter for the dove: it takes one year of patience to enjoy such products.
We are used to connecting these occasions to timeless pieces of gastronomic culture. However, there are many other traditions that we do not know, that take into account the time factor.
Thirty days are needed for the hatching of a goose egg ...
Five are the months that are used to raise the goose freely and healthy ...
Three days are needed to prepare a fresh goose salami ...
Three or four are the months that are needed to cure a product which can be tasted on Easter Sunday properly ...
That's right, there is a culture where the cured goose salami is a product that can only be consumed on Easter Sunday with a wait that lasts a whole year. Cutting and enjoying every single slice means savouring the value of time used for making this product.
Unfortunately we tend to ignore the excellence of our gastronomy like a good Franciacorta wine that requires months of fermentation and a good salami that slowly cures for 18 months, yet they have the same underlying concept.
We cannot compare two different products that we consider so far from each other, but the thing that unites them is always the long time to get the raw materials and the meticulous workmanship to achieve a finished product of the highest quality.
Our Easter is coming soon and we are eagerly waiting to know the outcome of our work that took so many months ...
Will you join us when we decide to open the cellars?
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.
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)