Description
Petto d’Oca alle Erbe, lightly smoked, produced in Lomellina, in the province of Pavia, is a gastronomic speciality that embodies the art of Italian charcuterie, enriched by a history deeply rooted in tradition and flavour.
Tradition and quality in Lomellina
Petto d’Oca alle Erbe (Goose Breast with Herbs) represents the excellence of local production in Lomellina, a region known for its dedication to quality and respect for culinary traditions.
The careful selection of goose breast, combined with an artisanal production process, guarantees a high quality end product that reflects the authentic gastronomic tradition of the area.
Our Goose Breast: a unique artisan process
Goose Breast Processing
The processing of Petto d’Oca begins with the careful handling of the ingredients: the goose breast is combined with salt, pepper and a selection of natural flavourings, including marjoram and thyme, herbs that give the product its characteristic aromatic profile.
The resulting mixture is then tied and cooked ‘al rosa’, a method that ensures perfect cooking, keeping the meat juicy and tasty.
Gentle smoking for a unique flavour
After cooking, the goose breast is cooled in the cellar and lightly smoked. This carefully executed process gives the goose breast a subtle and inviting smoked flavour, which enhances the aromatic notes of the herbs without overpowering them.
Natural ingredients and food safety
The choice of ingredients for Petto d’Oca alle Erbe reflects a commitment to naturalness and food safety.
In addition to prime goose breast, salt, pepper, natural herbs and legal preservatives (E250) are used to ensure the preservation of the product without compromising its taste and quality.
Versatility in the kitchen
Petto d’Oca alle Erbe della Lomellina is extremely versatile in the kitchen.
It lends itself to being the star of sophisticated hors d’oeuvres, can be sliced thinly (without using a slicer!) to enrich gourmet salads, or used as an ingredient in innovative dishes. Its combination of delicate and smoky flavour makes it suitable for many combinations in both traditional and modern recipes.
Petto d’Oca alle Erbe leggermente affumicato della Lomellina is not just a food product, but a true gastronomic experience offering a journey through the authentic flavours and culinary tradition of the province of Pavia.
A jewel of Italian charcuterie, appreciated by connoisseurs and those who seek in food a fusion of taste, tradition and quality.
More information about Petto d’Oca alle Erbe della Lomellina
INGREDIENTS: Goose breast, salt, pepper, natural flavours from aromatic plants, herbs (marjoram and thyme), preservatives required by law E250.
STORAGE: temperature between 0 ° and 4 °.
DESCRIPTION: typical product of the Lomellina area (Pavia). The mixture obtained from the manipulation of the ingredients is tied and cooked “to the pink”, cooled in the cold room and lightly smoked.
TASTING SUGGESTIONS: served at room temperature as an appetizer or as a cold second course with a thin slice (if you have a slicing machine it is recommended to use it). Excellent with rocket and a few drops of lemon on top.
NUTRITION DECLARATION – GOOSE SALAMI-Average values per 100g:
Energy: Kj 786 Kcal 187 – Fat / Lipids 7.95 g of which saturated fatty acids 2.86 g
– Carbohydrates 0 g of which sugars 0 g – Proteins 28.92 g – Salt 1.55 g.
PACKAGING: vacuum packed.
TO BE CONSUMED (shelf-life): 60 days from the packaging date, expiry date on the label: day, month, year. Once the package has been opened, it is advisable to consume the product within 3 days (it must be kept in the refrigerator, temperature between 0 ° and 4 °).
