Secrets of excellent goose meat

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We show you what makes a goose feast excellent! According to legend, St. Martin tried to hide in a goose barn when he was about to be elected bishop, but the geese betrayed him with their cackling. Moreover, St. Martin’s Day is the last holiday before the 40-day fast before Christmas begins, so feasts, balls, and fairs were regular on this day. At this time, they organized a big feast so that there would be plenty to eat in the following year as well. It was customary to send the meat of the goose, especially the back part, to the priest, hence the term bishop’s bite. In Hungary, the goose is most often fried together or fried goose legs are prepared. The fat and fat made from goose fat is very popular, but it is also used to make soup. Roasted goose liver or smoked goose breast is considered a traditional dish in Hungarian cuisine, in addition to fried goose legs served with steamed purple cabbage.

Tenders for high-quality fresh goose meat are now open

But a number of very strict requirements must be met. Goose meat with the KMÉ trademark must be clean, intact, with a shiny and glossy surface. It is a basic requirement that it be free of all kinds of dirt, broken bones, bleeding, and blood stains. The breast is wide, long and fleshy, the thighs are also fleshy. Always make sure to buy fresh goose meat and store it in the fridge for a maximum of two days before use!

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