Cured sliced goose breast Bacon

April is unquestionably the month of Carbonara pasta as we have already written in the previous article.
 
Obviously, some of our customers immediately see a good opportunity for new business. So, they ask us for a more useful and already sliced ​​version. An exclusive and gourmet first course goose item.
 
We have created a new and very interesting version of goose breast bacon cured at least 45 days and already sliced.
 
It is a thicker cut ​​because it must be sauteed without drying too much. It needs to reach the right crunchiness outside and remain soft on the inside.
 
It has just come out and already is very popular among many chefs.