Traditional production line
Within only 24 hours from the slaughtering all the goose meat is packed under vacuum and reaches the factory into a pallet box with a temperature below 4,5 °C in top microbiological condition.
At every supply we check the goose meat which has to meet strictly the Oca Sforzesca’s standards. |
Cervia sea salt
All our goose products are made with Cervia's sea salt. This salt is free of additives, especially potassium ferrocyanide (E 536). It also has a low content of bitter substances (sulfates) and is rich in trace elements including iodine.
So it improves the quality of our goose salami and they also have a significant reduced salt content compared to other cooked and cured products. |
Goose skin case
Traditional production
The goose salami are made by hand according to a traditional recipe passed down from father to son for three generations, this ensures traditional tastes and flavors. The traditional hand made production is combined with a modern food quality management system, as the blu BRC cloths and correct human hygiene procedures. The blu clothes and equipment are useful to detect immediately if accidentally there is a piece of them in the process. This way we significantly reduce any risk of external material in final products. |
Curing section
OCA SFORZESCA S.r.l.
Tel. +39 0381 1971518 - WhatsApp +39 349 1488027 - info@ocasforzesca.eu
Strada Fogliano Sup. 104 - 27029 Vigevano PV (Italy)
Tel. +39 0381 1971518 - WhatsApp +39 349 1488027 - info@ocasforzesca.eu
Strada Fogliano Sup. 104 - 27029 Vigevano PV (Italy)