Fegatello d’oca is the new salami in the block that is discussed in one of the Guardian’s food features. Facts provide that this salami from the Italian province called Pavia is luscious salami blend of pork and goose’s meat and liver.
The culinary innovation sprung out of the necessities of the Jewish community to produce non-pork, kosher sausages. The appeal in including this in pasta, pizza, sandwiches, rolls, sushi, for braising, searing, poaching or for any other purpose is because of the crossing of sophisticated flavors of meats cooked in a wrapper of goose skin and cold fat.
The point here is that the craze of goose meat is not restricted to foie gras alone; Fegatello d’oca opens taste buds of meat lovers to variety and ethnic goose preparation.
Many traditional meats in the market in form of sausages and salami have to be taken-up for the sake of providing consumers with new flavors. With goose meat rising in demand after the Foie Gras issue, goose-fusion in salami d’oca can provide with some sort of respite.
Via: Guardian
