Goose smoked Speck 600 gr.
The Goose breast are placed in layers (about ten) in a special tank for the marinade and positioned in a separate space where stationed at a controlled temperature for the time required to absorb the aromas of spices. Each layer is sprinkled by hand with a recipe for salt and spices. Every two days, the layers are inverted, to allow a uniform marinating the product.The meat will then pass in smoking cold. The duck breasts carry out different cycles, and in this way we obtain un'affumicatura very sensitive to soft. The recipe calls for the exclusive use of beech wood moistened. After smoking the breasts are placed in the cells of aging for the last stage.
Approximate weight 600 gr.
The passion for France, for its cuisine, for wines, spirits, champagne, and constant trips through French territory to savor the delicious regional cuisine, pushes the company to select and purchase the products that they sell. The pressing demands to have the tasting after the "taste" of the rite, were the impetus for setting up a company to import, market and sell French products and from other countries. Today they are able to offer all high quality products.