Goose meat is almost always used for rillettes, roasted or preserved. While goose meat is more difficult to cook, by no means is it less flavoursome! Both goose and duck produce extremely fine meat, yet it is the goose which features more often on festive tables.
Goose very often replaces a traditional Christmas turkey in South-West France.
Hungarian goose is a more favourable meat and high in protein. Goose meat is a source of vitamins – B, A and E group vitamins, and minerals: potassium, phosphorus, magnesium, iron, zinc, which support the proper functioning of the body.
- Goose inner filet IQF
- Goose Breast Skinless
- Whole goose with giblets
- Frozen goose legs
- Goose feet