To: Homestead mailing list digest <homestead AT lists.ibiblio.org>
Subject: [Homestead] How to Preserve an Entire Goose
Date: Thu, 14 Oct 2004 21:58:07 -0700
I've been thinking about getting 10 goslings this spring. They're
called the "poor man's pig" in Italy. Last night I read about making
prosciutto and salame from goose among the Jewish communities. Salame
d'oca, as it's called, is made with the neck skin of the goose as the
casing. And tonight I found a recipe! I have to wonder about the
suggestion that a salame should be pricked all over to let in air. I
always thought a lactic product, like sauerkraut or cheese, needs to
have air excluded. Tonight I also found a hint that salame d'oca can be
aged in goose fat, like a confit. That would certainly exclude air.
This means that without ever keeping a large animal, you can make all
the fine charcuterie that you need. Read the story of kosher goose
salame at