Cured goose breast and Bufala mozzarella

Do you have a wonderful Bufala mozzarella cheese and you would like to enhance it with an elegant and light cured salami? Making pure goose salami as in the olden days, also means curing the goose breast at least 45 days for maximum palatability.

Are you a great admirer of Bufala DOP mozzarella, an undisputed excellence of Made in Italy products, and do you need to enhance it with a fresh, light and digestible cured salami? 100% Made in Italy, of course?

If you are tired o being cheated into buying a fresh fat goose breast instead of cured goose breast and you want to finally get a great gastronomic combination that enhances your Bufala mozzarella, here are tips that will enable you make a real leap in quality.

When I think of Bufala mozzarella, its scent immediately comes to mind, its sweetness and its freshness. Elements enclosed in a roundish, almost dazzling milky white that asks nothing more than  to be tasted and combined with elegance. The enhancement of your Bufala mozzarella goes through different considerations that we want to go through together.

1. Your customers eat first with their eyes and then with their mouths. So the dish must be elegant, modern and appealing at first sight. And the brick red color of our goose breast with very little fat is a winning color contrast.
2. The breast should have a thin and particularly long slice to keep up with the important presence of the Bufala mozzarella. Only goose breast cured at least 45 days allows us to get a thin slice and 10 slices of our goose breast do not weigh more than 45 grams.​

3. In fact, in a cured product your customer expects aromas and softness due to the slow degradation of meat proteins. And a long curing time is our best guarantee.

4. An added value requires modern and attractive gourmet dishes that are easy to make at home. And the combination of a sliced cured goose breast is an excellent proposal.

5. You should offer gastronomic combinations that take into consideration also the nutritional aspects. So the best is a lean goose breast with a high protein content and a low saturated fat content.

​6. Last, but not least, a breast that has a high yield in slicing. With us only the largest breasts go into curing process to give you the maximum return on weight.

​If you want to make a difference with your Bufala mozzarella call us at 0381 1971518 or write us an email to info@ocasforzesca.eu and you will be contacted immediately.