Dried goose breast

Make incisions on the surface of the meat. Rub the meat with coarse sea salt, place it in a dish, and leave it in the refrigerator for a day.

After taking the meat, rinse it from salt under cold water. In a mortar, grind the pepper and cloves, add cinnamon and paprika flakes, coat the breasts in these spices, tie with culinary thread, and hang to dry in a warm (25 degrees) ventilated room for three days.