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  • HOME
  • COMPANY
    • Management
    • Oca Sforzesca's goose chain
    • Production line
    • Traceability
    • Certifications
    • Laboratory
  • PRODUCTS
    • Traditional >
      • Goose ham
      • Cooked goose salami
      • Goose cotechino
      • Cured smoked goose breast
      • Cured goose salami
      • Goose bresaola
      • Sliced bacon goose breast
    • ROYAL >
      • Cooked goose salami with black truffle
      • Goose leg in confit
    • GUILT FREE >
      • Cooked goose salami with goose liver
      • Goose liver pate
    • GOOSE FAT >
      • Melted goose fat
      • Goose crackling
    • SLICED
  • FEEDBACKS
  • BLOG
  • CONTACT
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12/28/2019 0 Comments

Goose cotechino 100% Made in Italy

Would you like to give to your customers a pure goose cotechino 100% Made in Italy? We can guarantee you an exclusive product without pork meat for your local and for your gourmet customers.

​In this period cotechino cannot miss. It is the symbol of this time and is always particularly appreciated. But lifestyles have changed a lot and you would like to surprise your customers with the real light goose cotechino.
 
You definitely have looked on the web to find out a pure goose cotechino. But you realized that everyone, and I say everyone, makes a pork cotechino with a small percentage of goose meat.
 
Cotechini in which you do not find that lightness and that typical elegance of goose meat because the pork meat takes over and hides completely the unique characteristics of the goose.
 
So why you want to burn your money for a pork cotechino with goose when you find pure pork cotechino even much better and cheaper? You know very well that it is not enough the presence of the goose meat to turn a pork cotechino into a goose cotechino.
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Of course everyone have told you that "it is not possible to make the pure goose cotechino and that everyone makes it like this". But you need to offer a very interesting product.
 
Your restaurant/wine bar has excellent reviews and is attended by a gourmet customers who are linked to traditions. A clients that appreciate a lot your work in finding artisanal and exclusive products. Products that also satisfy the needs of being well at the table and even the next days.

Or you have a nice fish menu and you would not want to destroy all your work pointed on lightness with the classic pork cotechino.
 
Surely you are still looking for the cotechino of pure goose. And you probably have not solved your problem yet or maybe you have given up finding something unique for this period.
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But you would like to make a nice surprise to your customers and especially to women who do not look with too much interest to the pork cotechino because they do not want to fell heavy.
​Our GIOVIALE is the unique cotechino:
• of pure goose without pork meat added;
• 100% Made in Italy;
• traditional in respect of the best local recipes;
• light and tasty thank to the use of only goose meat;
• soft and gelatinous thank to the special vacuum cooked process;
• ready to eat in a practical aluminium vacuum bag to be easily warm in hot water.
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1/2/2016 0 Comments

Goose cotechino in local ragò

After the holidays in December, we leave behind the lunches and the dinners, the tables laid with delicacies of unsurpassed goodness, but often our body may not have welcomed them.

How can we not mention the sausage that rules the San Silvestro tables in many regions in the north of Italy with the lentils. It is a perfect example of a food that will be rarely seen at the table for weeks if not months after new year’s.

To lighten up the dishes without losing the satisfaction of the senses would be the dream of all lovers of these preparations. Our goose cotechino lends itself to this purpose. It can perfectly replace the classic pork cotechino, resulting lighter, fragrant and very versatile.
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The few saturated fats make it a refined product, elegant and tasty, suitable for holidays, but also to make some preparation like the local ragò more tasty.

What better time than now to engage in a review of one of the most important dishes of our area as the ragò of goose? If you do not want to give up the flavours of the cold season and its fragrances with an eye on your health, you just need to try this preparation.
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    Oca Sforzesca Gastronomist

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