Petto d’oca affumicato 600g

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The smoked goose breast is a simple product but with a smoked, sweet and unique taste. Suggested for many different occasions.

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600 g ca

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Petto d’oca affumicato 600g

Smoked goose breast: discover this prestigious product.

The smoked goose breast represents one of the most renowned products of the Italian charcuterie excellence, made up of a type of manual and rigorous production. It is a smoked goose breast with a very rich and tasty flavour. The meat of the smoked goose breast also includes the skin which during the production, is sprinkled and treated with flavoured salt. The goose breast is firm, delicate and tasty, characterised by a colour verging to ochre on the outside due to the goose fat and a redder part from the breast. It is a very appetizing, tasty and slightly smoked meat. Its quality is due to the use of different aromatic herbs such as rosemary, bay leaves, etc.

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meat Oca
Size 600 g ca
Location Prodotto in Italia
How it's made The smoked goose with its skin that works as a covering, undergoes different production steps which make it a very exceptional and delicious meat. The goose breast is then treated and soaked with salt and various spices and it is finally put in casings. It is then put in specific rooms for the smoking, where different aromas and plants, like the beech, are used. The curing time is different depending on the flavour characteristics one wants to obtain; usually the goose breast is cured for around three months, during which it is in contact with the smoke in different stages. This technique can guarantee the final quality of the product which is considered excellent, unique and really intense.
Storage In the fridge or cellar
Aging medium-aged
Salami type Salami
Type of meat Goose
Average expiry date 6 months


Due to its intense taste, we suggest to serve the smoked goose breast in slices, together with a light salad and other vegetables. Or it can be served as ragù sauce. It is suggested to enjoy it with a soft but intense white wine, like a Chardonnay or a Greco di Tufo Feudi di San Gregorio.

Technical Identity
Average expiry date
6 months
Salami type
Type of meat
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