The Italian lean goose bresaola is made from the Romagna goose breast. The geese are raised on the ground with natural feeding without force feeding. You can recognize it immediately with the naked eye by the lean/fat ratio: abundant muscle and thin superficial fat.
The breast is prepared directly at the slaughterhouse and keeps unaltered all the sensory and nutritional characteristics of fresh goose meat. At the factory, the breast is salted with Italian sweet sea salt and processed according to the typical technology of bresaola.
Many are the advantages of this charcuterie: from high protein content (38%) to reduced fat content (11%) of which most is oleic acid (valuable ally of our cardio-circulatory system). The Italian lean goose bresaola is ideal for low calorie diets, for sportsmen or gluten-free diets.
The flavour and the smell are intense, typical and slightly smoked, without covering the characteristics and the elegance of lean goose meat, but enhancing it by softening the taste. It is great as appetiser, as topping on risotto or as a main course with a side of grilled vegetables.
Oca Sforzesca’s liver is far from the classic foie gras. It is obtained exclusively from lean geese from the Romagna breed of white plumage, freely bred on the ground and fed naturally without force-feeding (Gavage).
This is therefore a healthy liver of about 100 g. You should think that it takes about 10 geese to get 1 kg. This liver, one of a kind, is delicate, tender, slightly sweet, very digestible and free of “guilty feelings”.
If we look at the nutritional facts, we find out that it is especially rich in iron (30.5 mg / 100 g), 30% higher concentration than pork liver. It is an invaluable source of iron particularly appreciated by all those people who need it as a supplement in the diet.
We have therefore thought to satisfy both lovers of gourmet goose liver and those who appreciate it for its nutritional aspects. Then we have made a product of excellence, practical, functional and with good shelf life.
From our research and development, we have created MORO, Cooked goose salami with 20% goose liver. It is a delicate and soft product in which the goose meat and the goose liver chase each other creating an unforgettable flavor combination.
It is a very versatile product, ready to eat, timeless in the kitchen, to be used according to your creativity:
• as cold cuts;
• to prepare authentic culinary masterpieces such as Risotto with Oca Sforzesca cooked goose liver salami;
• or to top a warm base as Cooked goose liver salami on soft polenta.
Goose salami toppings have many advantages for you:
• they simplify the cooking;
• the dish becomes gourmet and healthy;
• more customer requirements can be met;
• it is balanced, from a nutritional point of view;
• It will give character to your business and enhance your creativity.
11/17/2016 0 Comments
A local saying claims that "He who does not eat goose products on San Martino day will gain nothing". On St. Martin's weekend (November 11) Mirano, province of Venice, will dive into the past to celebrate The Goose fair.
This is because, since the dawn of time, to celebrate the end of the harvest (November 11th) the farmers used to eat the fat geese. It was so rich that it melted in their mouths.
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