The goose breasts are placed in special tanks with a unique recipe of spices and salt, covered with water and kept in a specially designated room at controlled temperature where they stay for the necessary time to absorb the aromas of the spices and salt. Once the marinating process is complete, the most delicate phase begins, that of cold smoking.
The technique involves a series of cycles that start with placing the trolleys in the ovens for a slow drying, followed by a very slow cold smoking cycle; this way, a very delicate and soft smoking is achieved.
The Jolanda de Colò recipe for a perfect goose breast requires the exclusive use of humid beech wood.
Delightful on warm Altamura bread bruschetta. It pairs well with honey blended with a few drops of mandarin or yellow orange. Ideal wines are structured reds like Valpolicella, Dolcetto d'Alba, Nebbiolo, Chianti Classico.
€ 72,90
per Intero da 500-700g ca.
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