Sliced Goose Smoked Speck 100 gr. Jolanda de Colo
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.
Sliced in vacuum bag, 100 gr.
Jolanda de Colò
Artisan producers and breeders of specialty foods since 1976, are considered to be "artisans of taste" strongly anchored to the Friulian tradition of meat processing, the production of specialty food for haute cuisine and gastronomy, as well as being distributors of prestigious Italian and international brands.