Goose farming in Friuli Venezia Giulia has very ancient origins. There are documents attesting to the fattening of the precious native geese since Roman times. Generally considered the "pig of the poor", every part of the goose was used, from the meat to the fat. Today, small local farms keep this tradition alive with products such as smoked goose breast, a delicacy made by stuffing and smoking salted, spiced and cured goose breasts.
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