History, culture, luxury, parties ... these are some of the keywords that are hidden behind a slice of galantine. Forgotten in ancient cookbooks and revived only by a few housewives in Emilia Romagna, Marche and Lombardia, today the galantine comes back to regain the reputation that characterized it for centuries.
So what is hidden behind this delicious preparation? A rich mixture of meat, pork, and farmyard poultry, all the way to game, flavoured with spices, truffles, pistachios and liqueur wines well mixed. All of it well wrapped inside a natural skin case or a salami, cooked at low temperature for hours and drowned in a jelly , from which comes the name of the recipe.
And the goose? That bird isn’t historically known for this preparation , it was replaced by capons, free-range chickens and ducks. Only in the Lomellina area do we discover this curious recipe which is interpreted with goose meat, but it is a tradition to be preserved for the few gourmet people and cuisine experts.
Yet someone decided to revive this gastronomic history page and to transform the noble Italian goose meat in a new tasty goose galantine which is suitable for the most demanding palates.
Oca Sforzesca has selected the best Italian goose meat to create a unique product: the goose galantine. Soft , sweet, tasty , light, elegant , the goose galantine has got all the characteristics you would expect from an Italian goose product, but with a unique taste.
It can be sliced in a thin slice or crumbled into a fresh salad, the goose galantine is able to enrich the everyday meal as well as those of the big occasions.
From the sumptuous tables of medieval and Renaissance courts, the goose galantine can return to complete the daily diet as a fresh and light product suitable for a modern healthy life style.
Oca Sforzesca Gastronomist
All Appetizer Cold Cuts Cooked Goose Ham Cooked Goose Salami Cured Goose Breast Cured Goose Salami Dough Easter First Course Goose Goose And Rice Goose Charcuteries Goose Fat Goose Galantine Goose Liver Gooshi Pistacchio Di Bronte Platter Risotto Second Course Summer Winter