by Gianluca Bellazzi

Goose is an animal that like others can be raised fat or lean with completely different bodies. On the one hand we have a fat goose with a fat sick liver while on the other we have a lean goose with a healthy liver.

On the one hand we have a bigger liver which weighs at least 600 g, fat, quite white and little digestible. While on the other side we have a healthy liver of only 80 g, with a nice purple colour, lean, fresh and very digestible.

As we are used to saying, we have foie gras from one side and only foie on the other.

Many people understandably love goose liver, but nowaday they do not want a fatty liver coming from force feeding animals because they will feel guilty. They want a healthy liver coming from geese with natural feeding and without gavage.

This slice of the market becomes bigger and not negligible for those like you who sell gourmet products.

But if it takes about 12 geese to make 1 kg of healthy goose liver the amount available is definitely not enought and it is impossible to satisfy all the requests.

by Gianluca Bellazzi

When some years ago I started producing goose salami I thought, as naive, that all goose salami were the same. But I couldn't understand why the prices were so different.

Then on the way I realized that there is "pure goose salami" and the others. A range of salami in which pork meat and pork fat are the main ingredients while goose meat is in a small quantity.

So on the one hand we have exclusive goose products for those who don't accept compromises while on the other hand a pork salami with goose.

The choice between real goose products and the others might seem trivial. But if you have a gourmet customers who wants the best of goose products you have no doubt.

However having a pure goose salami is not enough because you also need to be guaranteed. Of course the producer guarantee is not enough because he could be self-referential.

So the original goose salami must also be recognised by independent and important newspaper like GamberoRosso.