GOOSE Pršuto is made from high-quality goose breasts over several weeks, during which the meat loses excess water through traditional gradual aging, significantly increasing its shelf life and the intensity of its natural aroma. To produce 100 kg of goose pršuto, we use 145 kg of goose breasts.
This dried goose delicacy with a delicate yet pronounced flavor represents a gem among delicacies, not only among gourmets but also among those who enjoy a touch of luxury in their diet. It deserves to be the center of attention on an Antipasti plate or as the main star on a board with fermented meats. Pairing it with cheeses that have a rich creamy profile, such as Camembert or Brie, creates a harmonious contrast, and refreshing accompaniments can include arugula, spinach, pears, figs, or melon, which highlight its luxurious nature and allow you to savor its wonderful flavor in full range. Goose pršuto is also a great choice as part of the festive St. Martin's table with young wine. We recommend a light Pinot Noir or Blaufränkisch for you.
Tip for proper serving: Goose pršuto should be served chilled, but not ice-cold, so that its aroma and flavor can fully develop at room temperature. The ideal is to take the pršuto out of the refrigerator about 20 to 30 minutes before serving. Slice it as thinly as possible so that the meat melts its fat and releases maximum flavor with each bite and in contact with the warmth of the human tongue.
The pršuto is vacuum packed.
Product composition:
Goose breast 94 %
Edible salt with iodine
Spices
Dextrose
Preservative sodium nitrite
Antioxidant sodium ascorbate
Nutritional values
Fats: 37 g (of which saturated fatty acids 11 g)
Carbohydrates: 0.3 g (of which sugars 0.1 g)
Proteins: 19 g
Salt: 5.3 g
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Pršutérie
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