Geese
Goose
Goose is the best, it has been known since ancient times – under a baking sheet.
The tradition of our region says that goose was regularly consumed on St. Martin’s Day, traditionally under a baking sheet in a vineyard.
Due to the longer breeding and the texture of the meat, geese are different from ducks, so don’t be surprised if your roasted goose is dry. To prevent drying during baking, baste it with your own fat and use goose fat from our offer.
GOOSE LIVER
A delicate product from which first-class goose pâté is made.
Goose liver is an excellent barbecue specialty. When grilling, be sure to grease it with goose fat, as the livers of our geese are extremely lean.
