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Smoked goose breast

Friuli-Venezia Giulia P.A.T. Product
E.R.S.A. Friuli-Venezia Giulia - Texts taken from P.A.T. and image taken from the volume 'Il Cibario' year 2017.
Description

A whole goose breast bagged and cold smoked after the two parts that compose it - kept together only on the skin side - are dry salted for five days, spiced, matured and then rolled.

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Smoked goose breast Where to find this product
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Restaurant

LA TAVERNA

Restaurant

OCEAN Restaurant

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Linked recipes
Main meat courses

'Alla contadina' goose

First courses

Bigoli in duck sauce

Main meat courses

Boned duck thighs

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