1/10/2020 0 Comments
Would you like to give to your customers a pure goose cotechino 100% Made in Italy? We can guarantee you an exclusive product without pork meat for your local and for your gourmet customers.
But you would like to make a nice surprise to your customers and especially to women who do not look with too much interest to the pork cotechino because they do not want to fell heavy.
Do you have a wonderful Bufala mozzarella cheese and you would like to enhance it with an elegant and light cured salami? Making pure goose salami as in the olden days, also means curing the goose breast at least 45 days for maximum palatability.
Are you a great admirer of Bufala DOP mozzarella, an undisputed excellence of Made in Italy products, and do you need to enhance it with a fresh, light and digestible cured salami? 100% Made in Italy, of course?
If you are tired o being cheated into buying a fresh fat goose breast instead of cured goose breast and you want to finally get a great gastronomic combination that enhances your Bufala mozzarella, here are tips that will enable you make a real leap in quality.
When I think of Bufala mozzarella, its scent immediately comes to mind, its sweetness and its freshness. Elements enclosed in a roundish, almost dazzling milky white that asks nothing more than to be tasted and combined with elegance. The enhancement of your Bufala mozzarella goes through different considerations that we want to go through together.
3. In fact, in a cured product your customer expects aromas and softness due to the slow degradation of meat proteins. And a long curing time is our best guarantee.
4. An added value requires modern and attractive gourmet dishes that are easy to make at home. And the combination of a sliced cured goose breast is an excellent proposal.
5. You should offer gastronomic combinations that take into consideration also the nutritional aspects. So the best is a lean goose breast with a high protein content and a low saturated fat content.
6. Last, but not least, a breast that has a high yield in slicing. With us only the largest breasts go into curing process to give you the maximum return on weight.
If you want to make a difference with your Bufala mozzarella call us at 0381 1971518 or write us an email to firstname.lastname@example.org and you will be contacted immediately.
10/3/2019 0 Comments
September is a strange month ...
We risk waking up in the morning with the desire for hot chocolate, then arriving at lunchtime wishing for a thirst-quenching granita and in the evening dreaming of hot cotechino with mashed potatoes.
For those of us involved in this field of work, and looking for an answer to the distressing request for mid-season gourmet dishes, there is always a solution. Over the years we have been able to “de-season” hundreds of products, from cured meats, to panettone, to cheese and so on ... why not do it also with goose products?
The Autumn is certainly the main period of this delicacy, but if we use lean goose meat it is possible to make appetizing and light dishes with what the season offers at this time. From the fields covered with morning dew the first lentils begin to arrive and with them the first summer-autumn vegetables that go well with this idea of midseason.
On the other hand our GOLIARDO, the pure goose salami as in the olden days 100% Made in Italy, is a product that connects the lightness of lean goose meat with the desire for a hot dish autumn style that is so popular in this period.
Do you want to avoid literally burning your money on a pork salami with goose meat like the one in the supermarket? Our GOLIARDO, the authentic goose salami, guarantees an exclusive product for you and your gourmet customers. And if you are not satisfied you will get a 10% refund on the product.
It probably happened to you to buy goose salami guaranteed by the producer as pure goose salami and then to notice by reading the label that it was almost only pork salami with a small and insignificant percentage of goose meat. Practically pork salami.
Products that you paid much more compared to an excellent pork salami without finding that lightness and that typical freshness of lean goose meat. Without finding those healthy aspects that you were looking for when searching for a high quality alternative to pork meat.
And when you asked the producer for explanations, he told you that "it is not possible to produce pure goose salami and that all the goose products are made like this". This of course increased your belief that authentic goose salami does not exist, leading you almost to give up.
Often the producer’s story was also supported by your kitchen staff who pointed out that the pure goose salami cannot be sliced because it crumbles and they would waste too much time to prepare it.
But you have an original restaurant in which you have invested a lot and you have selected and gourmet customers. Customers that come to you to find artisan and exclusive quality products. Products that have their own history and are not found in the supermarket. Products of the highest quality such as pure pork and pure goose.
Perhaps you noticed that your customers who are experts of goose meat, didn’t order again because they had the feeling of eating pork salami instead, and maybe someone even wrote to you "I took a cold platter of goose salami and I thought I was eating pork salami" added to the discomfort of having to confirm that was actually the truth ...
Surely you went on to look for pure goose salami, but with scarce results both in terms of products and quality. And most likely you didn’t solve your problem yet or maybe you even gave up offering a normal pork salami with goose.
But you need to differentiate yourself from the products in the supermarkets, you would like to surprise your customers by offering them the pure goose salami and tell them the story of this wonderful and unique product.
You were perhaps giving up trying to find authentic goose salami when, all of a sudden you discovered that it existed and is called GOLIARDO.
Our GOLIARDO, the pure goose salami as in the oldest day, is obtained only with goose meat without pork meat added. Lean goose meat comes from the Romagnola breed with white plumage bred on the ground with natural food and without stuffing. This type of breeding offers the best raw material for processing into high quality salami.
The purity of lean goose meat makes it possible to obtain a product:
Together with GOLIARDO you can receive for free:
We are so confident about our GOLIARDO that if you are not satisfied you will have a 10% refund on the product amount.
Do you have customers that appreciate quality product in summer too? And you want a fresh, light and digestible gourmet goose product for the summer that doesn't over-engage the kitchen? Our lean, goose leg in confit guarantees a versatile dish for this season. And if you are not satisfied we will refund you 10% of the purchase.
If you have always looked for a soft and fresh product for the summer to impress your gourmet customers, even when your kitchen is working part-time and there is little time to prepare, then our goose leg in confit, cooked under vacuum instead of drowned in fat, is the solution that will not make you want to ever close.
Many producers will have certainly told you that the goose leg in confit is too fat and too rich or fibrous because the goose meat is dry and rich in protein.
Until recently I have always thought of the goose leg in confit only for the winter because it is such a nourishing dish, too rich and to be served only hot. A dish inevitably confined to the cold period.
But recently a client of mine, a chef lover of gourmet goose, pointed out to me that we use lean goose meat raised on the ground like chickens and our leg is:
If you are an Executive Chef in a well-known restaurant, you definitely need a unique product, of great value to create a dish that will surprise your summer customers.
However, if you are the owner of wine bar with a good supplied wine menu, summer is always a problem. You would probably like to propose something more suited to the season and avoid the typical hams, cheeses and those terrible huge salads. When serving our product, our client Catia from Rive Enoteca in the center of Como, has also discovered, from German customers, that the goose leg in confit is available only in November then it disappears. Most likely in Germany it is drowned in fat while with us, thanks to vacuum cooking, you can keep it in the menu throughout the year.
Finally, if you are the owner of a traditional restaurant, you will like to enrich your summer menu with local products, but re-proposed in a new version, offering lighter versions of typical winter recipes.
The goose leg in confit allows you to solve many of your summer problems without becoming trivial and keeping your gastronomic offer high, even in this season.
If we add that your kitchen workmates are reduced to a minimum and you have little staff, you do not have to worry about it because it is a ready-to-use product (just open the bag and serve it cold).
Our goose leg is not the cheap and fat leg by-force feeding geese. It comes from healthy geese raised on the ground with a natural diet with a reasonably higher production cost. This ensures a fine muscle, with a full and delicate flavour without the oily aftertaste typical of force-feeding goose meat.
To make the preparation best suited to your customer's needs, the classic confit cooking drowned in fat has been replaced with the lightest vacuum cooking at low temperature for many hours. A type of cooking that you know very well and that we also used to offer you the lean goose leg. In the first hours the piece becomes hard and nervous and then it relaxes in a blaze of flavour and tenderness.
The type of farming combined with the cooking technique has allowed us to obtain a product that:
And if you are not satisfied you will have a 10% refund on the leg price.
Would you like to appreciate the confit goose leg with all its gastronomic power? Please watch the video ...
My name is Gianluca Bellazzi and I am a fervent supporter of the traditional goose salami produced exclusively with lean goose meat without pork meat added as in the olden days.
I come from a family of craftsmen and artisans and thanks to the sacrifices of my parents I got a degree in Science of Agriculture from the University of Milan, oriented towards the evaluation of processed products of animal origin. For ten years I worked with passion in quality control and process control in a food factory. It was a job that through research and development, gave me great personal satisfaction and allowed me to gain a lot of experience in good quality food production.
In the meantime I was able to appreciate the quality management systems and so I decided to make a great change in my life and started my own business.
From the beginning I realized that my technical skills were only the starting point and that they would not be enough to develop a modern and efficient company. That is why I spent more than a year to train and become a Lead Auditor for the most important quality management systems in the food sector (ISO 9001, IFS, BRC, ISO 22000, ISO 14001 and OHSAS 18001). To this I added the research on both Kosher and Halal certifications.
During this time, from reading newspaper articles, I learned about pure goose salami: an ancient product typical of my area, Lomellina. A delicate salami that can be consumed by the entire world population, even by those who do not eat pork because it is obtained only with goose meat. So at the end of 2012 I made my decision and founded the Oca Sforzesca company of which I am currently the CEO.
In the early years I tried to learn about the state of the art of goose salami and to enhance the tradition that our territory has fortunately handed us down for centuries. Handmade products, although of great value, are often not suitable for today's gourmet consumer. So I decided to embrace the challenge of eliminating some defects and at the same time enhance the elegance of goose meat.
I confess that it was not easy because my craftsman, even if willing and in good faith, "rowed against" my plans, answering me back that "it has always done so". With the evident conviction that food quality could not be improved and that everything was immutable. Sometimes it seemed to me that I was fighting against windmills, but even with the ups and downs I did not lose hope.
Then step by step and with great difficulty the first encouraging results began to arrive. Of course they were small improvements, but we started to get a glimpse of what a gourmet goose salami suitable for today's consumer would look like.
That day GOLIARDO was officially born – the real Goose Salami made as in the olden days.
8/22/2019 0 Comments
Until recently, I have always thought of the Goose leg in confit only as a winter dish, particularly caloric and to be served hot. But recently a chef client of mine pointed out to me that we use lean goose raised on the ground like chickens and its leg is light, fresh and digestible like all poultry, but it also has that softness and flavour that only gourmet goose meat can offer.
Many light meats are often both too dry and stringy and need abundant seasoning to make them softer and more palatable, thus excluding the initial benefit. On the other hand, our goose leg in confit does not need to be seasoned, because of its full taste and its very soft structure, even cold. So with this excellence in your hands you can cater to those who want a gourmet product, round and tasty and at the same time suitable for the summer. A unique dish rich in protein and low in fat.
All this is possible by vacuum cooking at low temperatures for many hours. A type of cooking that you know very well and that we also used to offer you the lean goose leg. In the first hours it becomes hard and nervous and then it relaxes in a blaze of flavour and tenderness.
Therefore our goose leg in confit if served cold, offers you that unique, captivating and tasty summer solution without sacrificing the typical lightness of poultry meat. Deboned at low temperature is a real surprise! You can find an unexpected roundness and softness. A really difficult palatability to find in other meats at this temperature.
As you well know the gourmet goose is a light sweet meat that goes very well with sweet vegetables like peppers and onions. So for summer 2019 you could offer the goose leg in confit combined with the Breme onion called the very sweet. A colourful, fresh, light and particularly inviting dish that leaves you speechless. Our gourmet Chef Marco, has thought of a name to honour such a delightful dish. So we called it: Goose leg in confit over seasonal crudités and Breme onion petals. You just have to try it and write your impressions, suggestions, criticisms or anything that can help us to offer you new and even better food combinations.
Look around this amazing dish
Rich in fiber, vegetables are a touch of freshness and lightness to bring to the table especially in this season. Naturally we do not want to give up the gourmet satisfaction that delights our palate and fills us with happiness, but at the same time we look for dishes more suitable for the hot season that do not leave us heavy and thirsty.
As mentioned many times, our goose meat is lean and basically sweet. This depends on the type of ground breeding geese without force feeding (gavage) that allows for the formation of a healthy, lean muscle, protected by a thin layer of skin that can easily be removed.
The sweetness of our goose salami offers modern and inviting food combinations with sweet vegetables such as asparagus, courgettes, onions, peppers and potatoes that we normally find in this season. Culinary creations that mix well with the positive trends of vegetable consumption. The food combination is particularly interesting not only for the harmonious and basically sweet taste, but also visually, with that contrast of the dark red goose products and the pastel colours of the vegetables.
We often think of vegetables only as a fruit, but the courgette also offers us a beautiful yellow flowers that give us unique gastronomic emotions.
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)