Our geese are reared in the wild, in long grazing cycles in the pastures of Andalusia. This results in meat which has been reared slowly and has high levels of fat infiltration due to the farming system and the consumption of acorns by the geese in winter during the final stage of rearing.

The magret, once salted and seasoned, undergoes a traditional curing process. It differs from industrially-cured duck magret (“duck ham”) in its higher level of curing and the presence of fine streaks of intramuscular fat infiltration. This particularly tasty and aromatic fat gives it a unique flavour, with hints of the countryside.



Remove from the refrigerator 15 minutes before serving and leave to stand at room temperature (25 ºC). This allows the infiltrated fat to melt slightly in order to maximize the nuances of its flavour and obtain the perfect texture. Lay the whole slices folded onto very thin slices of bread, lightly toasted in the oven. Perfect as a centrepiece or to accompany salad.
Pair with mature red wines such as Bordeaux, Burgundy, Rioja, Ribera del Duero, Tuscany or Piedmont or with sweet whites such as Gewürztraminer, Sauternes, Jurançon or Monbazillac.



  • Ingredients: Goose magret*, salt and pepper*.
    *Organic ingredients.
    ECO/BIO/Organic certification CPAEN (Navarra)
  • Conservation: Keep refrigerated between 0 ºC and 4 ºC. Once opened, keep refrigerated and consume within 5 days.
  • Shelf Life: 6 months.
  • EAN 13 Code: 84 3702 2106 083.



  • Format: Vacuum-packed pouch: 10-12 slices.
  • Net weight: 50g.
  • Gross weight: 150g.
  • Measurements: 26 cm x 18 cm.



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