- it is marinated in delicate herbs
- it is cooked until rare
- it is then smoked in the traditional home style to obtain a charming gastronomic product, with a delicate and sweet taste that is accompanied by the freshness of the aromatic herbs and the lightly smoked flavour of the goose meat.
Best served at room temperature as part of a mixed platter of cooked goose meats, artichokes julienne or in-season salad dressed with olive oil and balsamic vinegar. It is a excellent hor d'oeuvre for every season of the year

This is made by using and entire goose with all the bones removed and stuffed with lean goose meat and pork, (cheek), further enriched with corned tongue, pistachio and black truffles from the Pavia hills.

After being fastened together with twine it is cooked in the oven.

It has a very sweet and delicate taste and can be enjoyed at room temperature as an hor d'oeuvre, cut into half centimeter chunks or as a starter, thinly sliced as part of a goose meat platter.

It goes without saying that at the root of all the preparation and the range of products the firm produces there is particular attention paid to the selection and quality of the meat itself. Years of experience has taught us well and this is a fundamental part of our business.
The Corte dell'Oca not only supplies finished products but also fresh goose meat such as:

- Fresh Lomellina goose for roasting and stuffing
- Goose thighs for roasting and cooking in typical ragò sauce
- Skinless goose thighs for braising or deboned and minced for sauces or fillings
- Goose breasts for oven preparation
- Fresh livers for risottos or paté
- And during the Christmas period only, our own brand capons.

This is only ever used for cooking and is an excellent substitute for other oils and animal fats. It is obtained by filtering the first rendering of grease which is then conserved in a vacuum in special containers.
Use it for frying and for preparing basic pastry such as that used for the delicious Ochine di Mortara which are produced by substituting the goose grease for butter in the better known recipe.

In northern England these are known more prosaically as pork scratchins but they are also a traditional product of the Lomellina area. They are made from the slivers of goose meat and skin that remain after the goose has been butchered.
Salted and cooked in goose grease over a low flame they are then drained of the excess grease. They make an excellent snack to serve with aperitives and can also be served still warm, with polenta.

These two products, together with the goose meat salami are the ones that Gioachino Palestro and the Corte dell'Oca first brought to the public's attention.
The method of preparation are more of less the same. The difference lies in the form and the composition exclusively because the breast contains no bones or traces of fat which characterise the hams and therefore leaves a more delicate taste on the palate.
Best served as hor d'oeuvre or starters they can be carved thinly or in the case of the breasts machine sliced.

The Corte dell'Oca's latest gastronomic creation, the Mortadellina has been greatly appreciated by customers, thanks to its wholesome taste.
The ingredients that make it up are simple and of every day use but owing to the preparation this product has a flavour to satisfy even the most sophisticated palate.
The combination of salted pork, cheek and above all, goose livers give it its distintive taste. These are seasoned and stuffed into a pork reticella which makes up the outer wrapping and the whole is cooked delicately in the oven.
Delicious served at room temperature, but even better if served while still warm as and hor d'oeuvre or a starter, garnished with picked baby onions, or potato purée with Cotechino sausage or blood sausage.

The Marbré is another gastronomic product and is probably the most unusual dish the Corte dell'Oca supplies.
Three types of meat, goose breast, pork loin and raw pig's tongue, pickled in brine are left to soak in wine, salt pepper spices and natural aromatic herbs for several days. This gives the Marbré its characteristic taste. After soaking, the ingredients are cooked seperately and sliced before being set in aspic in specially shaped moulds.
The aspic is produced from the cooking juices of meats themselves and Marsala wine from Sicily. Excellent both as an hor d'oeuvre or as a first course, serve it sliced or in half centimeter cubes. This product is unique fro its strong and spicy flavour which distinguishes it from its 'cousin' the galantina and creates a enjoyable contrast.