Goose, due to its aroma, flavour and health properties, has been held in high regard in cuisine for centuries. In Poland, the tradition of roasting goose, especially with apples, has deep roots, dating back to the 17th century. It was then that the tradition of eating it on Saint Martin’s Day took shape, as confirmed by the proverb “For Saint Martin’s Day, good goose”. 

The goose season began on 11 November and lasted until the end of the winter carnival, and Christmas and New Year’s celebrations were unthinkable without goose dishes.

How can goose meat be prepared?

There are many ways to prepare goose meat, including the classic roast goose, goose-stuffed dumplings, lard, goose-based bruschetta, pâtés or smoked goose-eggs, or even black pudding and foie gras. The range of traditional and modern recipes delights with a variety of flavours, satisfying the tastes of every gourmet.

Goose meat is easily digestible, rich in mono- and polyunsaturated fatty acids, including omega-3 and omega-6, which support heart and brain function and reduce bad cholesterol levels. It is also worth appreciating that goose meat is a source of valuable vitamins: A, E, PP and those of the B group, including niacin. It also contains many important elements, such as iron, zinc, potassium and magnesium.