The adventure of Jolanda De Colò has begun with a period of study among the artisans of Périgord in France. Later, in 1976, she founded her company, while keeping the bond with the Friuli traditions of meat and fish processing, in particular, one of pickling and cold smoking using precious woods and seasoning techniques. The gastronomic range includes many specialities such as smoked salmon, lard and boiled ham from selected pigs (Iberian, Mangalico or Friulano pezante), as well as beef, including Prussian one. However, the most characteristic is the processing of white goose meat, from which many specialities are born. For example, smoked goose breast, speck, salami, ham, ocadella® (mortadella made from a mixture of fatty pork and lean goose) and, finally, foie gras, the product from which everything has started. Initially, Jolanda devoted herself to cooking fatty goose and duck liver in terrines, milfey and the indispensable torchon. It is a special recipe involving the use of whole goose liver, which was peeled, salted and seasoned. Further, it is marinated for hours in milk with a bouquet of liqueurs, and then cooked at a low temperature.