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      • Cooked goose salami with goose liver
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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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Goose Bresaola 45 days curing
REGINA

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Description

The Goose Bresaola is a sweet cured slightly smoked goose breast 100% Made in Italy and with a long curing time.
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Process

This local high quality product is made from the fresh lean whole goose breast which comes from breeding grounds. The whole breast is seasoned, piece by piece, with the other ingredients (flavourings, spices and  Cervia's sea salt) and massaged for two days. Then it is cured for at least 45 days, as per the local recipe, to create its unique taste. Then the Goose Bresaola is immediately packed under vacuum and refrigerated. In this way it reaches the right moisture balance and keeps its taste.

How to use

The Goose Bresaola should be eaten as appetiser or a first course accompanied by bread or wrapped around grissini.
It is also used on the Italian risotto and on the pizza.

Technical details

It is free of allergens (14 classes by EU Regulation).
It must be kept and stored properly in the refrigerator at 0/+4°C.
It weighs about 500 - 250 g.
Packed under vacuum in one piece.
Shelf life whole piece 120 days.
​Eu custom tarif:  02109939.
OCA SFORZESCA S.r.l.
Tel. +39 0381 1971518‬ - WhatsApp +39 349 1488027 - info@ocasforzesca.eu
Strada Fogliano Sup. 104 - 27029 Vigevano PV (Italy)
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