Speck d'Oca: Rectangular in shape, it appears flat and is 20-25 cm in length, weighing 350/400 g.
This is a whole goose breast, matured and smoked.
Description of methods for processing, preservation and maturing The production technique is similar to that of speck. The individual goose breast is dry salted, an operation which even today is done completely by hand as required by tradition. The breasts are arranged in a steel vat and sprinkled with salt until completely covered, and this continues in layers until the vat is full. At one time, the vats were made of stone, but these days, steel is used to comply with Community requirements for hygiene standards. They are then exposed to air to dry, smoked and matured for some three months in conditioned environments at 14°C, as was the case in the cellars of our grandparents. Smoking, carried out cold, is done according to traditional methods, burning beech and oak woods, juniper berries and bay leaves.
Preservation: 90 days at 0° to +4°C.