Goose breast
Goose breast cooked and cured
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Description
Exactly like a "Jambonneau", the aesthetic rendering is strictly the same, but this is goose meat, notice to amateurs.
Ingredients
Fat goose breast, rind, salt and pepper.
| Nutritional declaration per 100g | |||||||
| Calories | Fat | Satured | Carbohydrate | Sugars | Protein | Sodium | |
| 1532 kJ | 371 kcal | 34g | 10g | 0,0g | 0,0g | 15g | 1,60g |
Features
- Made with : Goose
- Origin of goose meat : France
- packaging : Preserved (canned)
- food preservation : to be kept dry
Tasting tip :
A delicacy to be served fresh with pickles or ceps in vinegar.
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