The goose breasts are placed in special tanks with a special recipe of spices and salt, covered with water, and placed in a temperature-controlled room where they absorb the aromas of the spices and salt. After the marination, the most delicate phase begins: cold smoking. The technique involves cycles that start with placing the carts in ovens for slow drying, followed by a very slow cold smoking cycle, resulting in a very delicate and soft smoke. The Jolanda de Colò recipe uses exclusively moistened beech wood for a perfect goose breast.
Costs of £46.70, free from £290.00
The goose breasts are placed in special tanks with a special recipe of spices and salt, covered with water, and placed in a temperature-controlled room where they absorb the aromas of the spices and salt. After the marination, the most delicate phase begins: cold smoking. The technique involves cycles that start with placing the carts in ovens for slow drying, followed by a very slow cold smoking cycle, resulting in a very delicate and soft smoke. The Jolanda de Colò recipe uses exclusively moistened beech wood for a perfect goose breast.
