Do you have customers that appreciate quality product in summer too? And you want a fresh, light and digestible gourmet goose product for the summer that doesn't over-engage the kitchen? Our lean, goose leg in confit guarantees a versatile dish for this season. And if you are not satisfied we will refund you 10% of the purchase.

​If you have always looked for a soft and fresh product for the summer to impress your gourmet customers, even when your kitchen is working part-time and there is little time to prepare, then our goose leg in confit, cooked under vacuum instead of drowned in fat, is the solution that will not make you want to ever close.

Many producers will have certainly told you that the goose leg in confit is too fat and too rich or fibrous because the goose meat is dry and rich in protein.

Until recently I have always thought of the goose leg in confit only for the winter because it is such a nourishing dish, too rich and to be served only hot. A dish inevitably confined to the cold period.

But recently a client of mine, a chef lover of gourmet goose, pointed out to me that we use lean goose meat raised on the ground like chickens and our leg is:

• light, fresh and digestible like all poultry meat;
• soft and tasty as only goose meat can offer;
• and therefore it can also be served cold as a summer dish.

If you are an Executive Chef in a well-known restaurant, you definitely need a unique product, of great value to create a dish that will surprise your summer customers.

However, if you are the owner of wine bar with a good supplied wine menu, summer is always a problem. You would probably like to propose something more suited to the season and avoid the typical hams, cheeses and those terrible huge salads. When serving our product, our client Catia from Rive Enoteca in the center of Como, has also discovered, from German customers, that the goose leg in confit is available only in November then it disappears. Most likely in Germany it is drowned in fat while with us, thanks to vacuum cooking, you can keep it in the menu throughout the year.

Finally, if you are the owner of a traditional restaurant, you will like to enrich your summer menu with local products, but re-proposed in a new version, offering lighter versions of typical winter recipes.

The goose leg in confit allows you to solve many of your summer problems without becoming trivial and keeping your gastronomic offer high, even in this season.

If we add that your kitchen workmates are reduced to a minimum and you have little staff, you do not have to worry about it because it is a ready-to-use product (just open the bag and serve it cold).

Our goose leg is not the cheap and fat leg by-force feeding geese. It comes from healthy geese raised on the ground with a natural diet with a reasonably higher production cost. This ensures a fine muscle, with a full and delicate flavour without the oily aftertaste typical of force-feeding goose meat.

To make the preparation best suited to your customer's needs, the classic confit cooking drowned in fat has been replaced with the lightest vacuum cooking at low temperature for many hours. A type of cooking that you know very well and that we also used to offer you the lean goose leg. In the first hours the piece becomes hard and nervous and then it relaxes in a blaze of flavour and tenderness.

The type of farming combined with the cooking technique has allowed us to obtain a product that:

• Can easily be sliced in order to compose delicious appetisers and captivating unique dishes. It is therefore quick to prepare and very versatile;
• Can be regenerated in a few minutes if you want to offer a hot dish;
• Considerably reduces the work of realisation of a usually complex dish;
• Can be the protagonist of a second course gourmet or traditional dish;
• Can also be served hot or warm depending on your needs;
• Is fresh, light and digestible without sacrificing taste and pleasure;
• Can replace dry and stringy meats in salads, making them much more complete and inviting;
• Is preservative free.

And if you are not satisfied you will have a 10% refund on the leg price.

Would you like to appreciate the confit goose leg with all its gastronomic power? Please watch the video ...

My name is Gianluca Bellazzi and I am a fervent supporter of the traditional goose salami produced exclusively with lean goose meat without pork meat added as in the olden days.

I come from a family of craftsmen and artisans and thanks to the sacrifices of my parents I got a degree in Science of Agriculture from the University of Milan, oriented towards the evaluation of processed products of animal origin. For ten years I worked with passion in quality control and process control in a food factory. It was a job that through research and development, gave me great personal satisfaction and allowed me to gain a lot of experience in good quality food production.

In the meantime I was able to appreciate the quality management systems and so I decided to make a great change in my life and started my own business.

From the beginning I realized that my technical skills were only the starting point and that they would not be enough to develop a modern and efficient company. That is why I spent more than a year to train and become a Lead Auditor for the most important quality management systems in the food sector (ISO 9001, IFS, BRC, ISO 22000, ISO 14001 and OHSAS 18001). To this I added the research on both Kosher and Halal certifications.

During this time, from reading newspaper articles, I learned about pure goose salami: an ancient product typical of my area, Lomellina. A  delicate salami that can be consumed by the entire world population, even by those who do not eat pork because it is obtained only with goose meat. So at the end of 2012 I made my decision and founded the Oca Sforzesca company of which I am currently the CEO.

In the early years I tried to learn about the state of the art of goose salami and to enhance the tradition that our territory has fortunately handed us down for centuries. Handmade products, although of great value, are often not suitable for today's gourmet consumer. So I decided to embrace the challenge of eliminating some defects and at the same time enhance the elegance of goose meat.

I confess that it was not easy because my craftsman, even if willing and in good faith, "rowed against" my plans, answering me back that "it has always done so". With the evident conviction that food quality could not be improved and that everything was immutable. Sometimes it seemed to me that I was fighting against windmills, but even with the ups and downs I did not lose hope.

Then step by step and with great difficulty the first encouraging results began to arrive. Of course they were small improvements, but we started to get a glimpse of what a gourmet goose salami suitable for today's consumer would look like.

That day GOLIARDO was officially born – the real Goose Salami made as in the olden days.