Smoked Goose Breast Jolanda de Colò 500-700g

The goose breasts are placed in special tubs with a special recipe of spices and salt, covered with water, and placed in a special room with controlled temperature where they stay for the necessary time to absorb the aromas of the spices and salt. Once the marinating is finished, the most delicate phase begins, that of cold smoking. The technique involves a series of cycles that begin with placing the trolleys in the ovens for slow drying, followed by a cycle of very slow cold smoking, thus achieving a very delicate and soft smoking. The Jolanda de Colò recipe for a perfect goose breast involves the exclusive use of moistened beech wood.