Oca Sforzesca's goose chain
Production goose chain
Oca Sforzesca S.r.l. promotes a safe food culture. This is strongly felt throughout its organization and all the involved participants.
The Oca Sforzesca’s production chain approach is useful to manage each step better, beginning from the goose breeding all the way to the end product. Our common strategy and special procedures ensure long lasting and increased food safety.
Every worker ensures the continuous flow of information along the production chain, in order to guarantee the best possible end result.
The Oca Sforzesca’s production chain approach is useful to manage each step better, beginning from the goose breeding all the way to the end product. Our common strategy and special procedures ensure long lasting and increased food safety.
Every worker ensures the continuous flow of information along the production chain, in order to guarantee the best possible end result.
Lean goose breeding
Lean goose breeding
|
Our geese come from the Romagnola breed (white goose) which are appreciated for the good lean meat. The geese are raised on the ground and fed properly with corn and soy to obtain only an excellent quality of low body fat respecting the animal’s health. The bedstead is renewed daily with rice chaff (a byproduct of cleaning rice). This allows to keep the geese always dry and healthy without use of antibiotics. This technique makes goose breeding particularly sustainable given the local agriculture, based on the production of rice crops. This country's breeding is such that contamination is virtually impossible. Then our goose meat is free of antibiotics and pesticides when slaughtered. |
Goose slaughtering house
Cutting area
|
The geese are taken during the night when the animals are resting. Their transportation from the breeding ground to the slaughtering house is very short (less than 2 hours) with adequate space. These procedures are very important to reduce the goose stress or any injury to the muscles.
|
Italian low fat goose breast
|
Before slaughtering, the geese are kept fasting for some hours to ensure the animal's welfare and avoid any damage to the goose meat's quality and its end products.
The geese are slaughtered when they weigh about 6.5 kgs. The goose meat has got a fat content of less then 8% and a uniform red color. These characteristics are very important to obtain a good goose products. |
Oca Sforzesca has got its special procedures to improve the quality of the goose meat. For example, during the slaughtering process the goose head is separated from the body to avoid any contamination. The day after the slaughtering the goose meat is prepared and packed at the slaughterhouse in controlled environmental condition.
We frequently audit our slaughterhouse to check the correct preparation of the different goose cuts. We also pay great attention to the safety equipment.
We frequently audit our slaughterhouse to check the correct preparation of the different goose cuts. We also pay great attention to the safety equipment.
OCA SFORZESCA S.r.l.
Tel. +39 0381 1971518 - WhatsApp +39 349 1488027 - [email protected]
Strada Fogliano Sup. 104 - 27029 Vigevano PV (Italy)
Tel. +39 0381 1971518 - WhatsApp +39 349 1488027 - [email protected]
Strada Fogliano Sup. 104 - 27029 Vigevano PV (Italy)