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Speck d'oca 100%
The goose speck is made with 100% goose breast. Sweet and spiced thanks to the smoking, it is an excellent product to enjoy with the aperitif.
36 €/kg
More details
Size
600 g ca
Shipping -50%
Shipping costs 50% discount for orders from 139€
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Fresh products
The products are packaged in the way that their freshness is preserved
Speck d'oca 100%
100% goose speck: bring this fine goose speck to your table
The goose speck is a very fine cured meat, made with 100% goose meat. The main feature of this cured meat is that its sweet in the mouth thanks to the healthy fat that protects the meat, and it is also spiced thanks to the smoking. To make this cured meat, only the goose breast is used because it is considered to best part to use to produce speck. The meat is smoked with peculiar spices and wood, which give the meat its delicious and traditional aroma. The smoking is carried out for 45 days before being consumed.
| meat | 100% oca |
|---|---|
| Size | 600 g ca |
| Location | Prodotto in Italia |
| How it's made | For the production of the goose speck, only the breast is used, considered the finest part of this animal. Once slaughtered, the breast is delicately cut out and then salt and spices are added. It is then tied and put in designated rooms for the smoking to occur, where beech wood is burnt together with peculiar spices, making this product unique and delicious. At the end of the smoking process, curing is carried out in specific cells at controlled temperature and humidity for at least 45 days. |
| Storage | To be stored in the fridge, cover the sliced side with a cloth. |
| Aging | medium-aged |
| Salami type | Salami |
| Type of meat | Goose |
| Average expiry date | 6 months |
Combinations
The goose speck is an excellent product that we suggest to enjoy on its own in order to enhance its quality. Pair it with a medium-aged cheese and a wine with a good acidity, such as the Barbera, Lambrusco or Lagrein.
Technical Identity
Average expiry date
6 months
Salami type
Salami
Type of meat
Goose
Recensioni
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