Goose Salami is another authentic product from the Piedmont region. The dough is made for one-third of raw goose meat and chopped one-third of lean pork and one-third from fat and bacon wrapped in a normal gut or the skin of the same goose. Its color is clear and tends to be raw or cooked, the dough is added salt, pepper and spices. Typical of lowland rice in Novarese is often called “Graton goose” – Fara Novarese (NO), Trecate (NO) and Vercelli.
The taste is unique but delicate – you’ve never had anything quite like it!
It’s best consumed as an entrèe or as a main course together with vegetables and matured cheese.
NB. the weight is an estimate – no salami comes at an exact weight so the prices are rounded up at the supposed weight