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.
We are really sure about what we eat? Chefs and gourmets have praised for centuries the goodness and delicacy of goose and duck foie gras, excellent European traditional preparation. But not everyone knows where this product comes from.
The foie gras is the goose liver obtained by overfeeding and fattening birds such as geese and ducks that are grown and then force-fed in the last period of their lives . They are immobilized to avoid movement, these animals are fed with the aid of long tubes which " inject " the feed directly into their digestive system . This force-feeding , in technical jargon is called gavage , and it allows to bring the weight of the liver to about 1 kg at the steatotic state in a short time.
This " delicacy " is timeless . In ancient Rome, the Empire populations forcibly fattened geese with figs to get bigger and tastier livers. This is a tradition that has come to us and that has allowed the poorer people of the Po Valley to survive abject hunger. Today, our society no longer lives the hardships of hunger and therefore it would be appropriate to revise certain eating habits .... France, Hungary, Spain, Belgium, Bulgaria are the only EU countries that can still produce foie gras. Italy has forbidden this practice in 2001 and so all the product on the Italian market comes from abroad. After the liver is removed, the foreign fat goose meat is considered a by-product and it is sold in markets around the world at very cheap prices.
The commitment of Oca Sforzesca
Innovation, quality and sustainability are some of the pillars of the mission of Oca Sforzesca . Added to these is the focus on animal health and the procedures that allow our goose breeding to yield excellent lean goose meat and healthy delicate goose livers of about 90 g. Wide breading grounds, shelter from the cold during the night and autonomy as far as feed is concerned are the characteristics that distinguish the Oca Sforzesca’s goose meat.
Oca Sforzesca Gastronomist
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OCA SFORZESCA S.r.l.
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Strada Fogliano Sup. 104 - 27029 Vigevano PV (Italy)