Obtained from our geese, a variety descending from the European wild goose “Anser anser“, raised in our fields while keeps its winter migration instinct. The “secret” is the breast of our geese salt-cured, a very high quality red meat. Like the “jamón ibérico”, it shows fine intramuscular fat lines, between the meat fibers thanks to the acorn and the “free range” life style. When we see those white lines we say that the “secret” is infiltrated. That is one of the unique characteristics versus the duck “magret”. That fat, really tasty and flavoursome, is somehow healthy thanks to the acorn fed regime and the freedom lifestyle of the geese. Cut in lenghtwise slices, as it delivers a better organoleptic experience.
Product name, “secret”, like the recipe where it is based, has its roots in local traditions going back to the time when Sephardim lived in the region and raised geese for their consumption.
Remove from the fridge and place in a tray some 15 minutes before eating, leaving it at ambient temperature till its consumption. This allows the ”secret” to partially melt the inner fat so all the taste and texture characteristics do come alive. Place the slices on top of small bread toast and enjoy it.
We recommend a classic and well aged decanted red wine like Bordeaux, Bourgogne, Rioja o Ribera del Duero.
Aprox. 40 grams (14 slices).
Keep refrigerated between 0ºC to +7ºC.