CURED MAIGRET
This sustainable and ecological project opens a new door to top quality Gourmet Products. It refers to the breeding of the Common Goose in open fields, in this particular case, in the Sierra Norte, to the north of Seville, in a similar manner to the way the Iberico Pig is raised, grazing on the wheat, barley and acorns in the fields.
A healthy diet, exercise and slow, meticulous breeding guarantee the elaboration of a healthy and ecological product and one of truly exceptional gastronomic quality.
The Cured Maigret or Goose Breast Fillet is the first product of this innovating project to be marketed: a unique and special experience.
We should highlight the fact that the breeding of this Iberico goose complies at all times with the European Regulations regarding mistreatment of animals. The geese, raised in total freedom, are not submitted to any artificial feeding or fattening process during their lifetime. Furthermore, they are not subject to any intensive diet during the breeding process.
The Iberico goose comes from a farm and from an ecologically certified ranch (with registration number N: AN558 GAE-02).
- Keep the Maigret in the refrigerator and take it out 20 to 30 minutes before serving.
- The ideal serving temperature is 22 to 24 degrees, for the fat begins to melt at that temperature.
- It can be seasoned with a few drops of Extra Virgin Olive Oil, although this is not necessary.
- It should be served like other cold meats, with bread that is lightly toasted so as not to ruin its texture.
- It can also be served as a complement to salads and cut in small pieces, it can be the perfect flavouring for pasta.
As it is similar to the Cured Iberico Ham, it requires a warm, dry product, but it goes better with Oloroso, Amontillado or Palo Cortado sherries than with Fino or Manzanilla. It will also be perfect with a young red wine or an aged red wine. As an aperitif, it can be enjoyed with good, full-bodied beer.
By the Equipo Team, headed by María Isabel Mijares. Secretary of the International Union of Oenologists. Vice President of the Spanish Association of Sommeliers. Founder of the Laboratory of Sensorial Analysis
Its energy content and the quantity and quality of its fat will vary depending upon whether it is consumed with the layer of fat that covers it or if the fat is removed.
If we study its nutritional value, taking into account the fat that covers it, it contains a limited amount of water, in comparison with other fowl or with other pieces of duck.
As regards the quality of the fat, just like the pork and the meat of other fowls, it is made up mostly of monounsaturated fatty acids, in second place, saturated fats, and to a lesser degree, polyunsaturated fats.
It is a source of quality proteins that contain all the essential amino acids and it furnishes a high level of minerals like iron and zinc. If we compare it with other fowls, we find that only quail and pheasant meat have a greater iron content (easily absorbable haemic iron) and only duck has a higher zinc content.
By Emma Ruiz Moreno, José Manuel Ávila Torres, Teresa Valero Gaspar, Susana del Pozo de la Calle and Gregorio Varela Moreiras. Spanish Nutrition Foundation.
