Cured goose breast

jambon d’oie

What it is

Goose charcuterie took root in the Lomellina after a Sforza edict allowed Jewish families to settle there in the fifteenth century: pork being forbidden, the goose took the pig's place. The cured breast is the lean end of that tradition; the salame d'oca di Mortara that grew out of it later took in pork as well, for the other half of the town.

In the kitchen

Slice it thin at cool room temperature and dress it with oil alone — its iron note fights vinegar. To render the fat cap, sear the slices fat-side down for ten seconds only; the lean is already cured and greys the moment it cooks.

Goes with

Fig Pear Walnut Olive oil Celery Grape

Same species

Goose foie gras Goose Goose fat

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