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Product Description
🦆 Kars Goose – Prepared with Traditional Methods
A centuries-old tradition of flavor, originating from the cold weather of Kars
Geese from Kars' native goose breeds are raised freely in their natural environment throughout the year. As winter approaches, specially selected geese are preserved and aged by salting using traditional methods.
No additives are used. This method preserves the fibrous, filling structure of the goose and reveals its unique aroma.
Kars goose is most often consumed with pilaf made with bulgur or kavılca wheat.
The secret of its flavor is cooking the pilaf in the goose's own fat and juice.
It is indispensable for special occasion tables with its soft, juicy and crispy outer layer.
🍽️ Consumption Suggestions:
– Cooked in the oven in its own fat
– With goose bulgur or kavulca pilaf
– Cut into pieces and heated in a pan
– At guest tables or special invitations
📦 Vacuum packaging / Show More
A centuries-old tradition of flavor, originating from the cold weather of Kars
Geese from Kars' native goose breeds are raised freely in their natural environment throughout the year. As winter approaches, specially selected geese are preserved and aged by salting using traditional methods.
No additives are used. This method preserves the fibrous, filling structure of the goose and reveals its unique aroma.
Kars goose is most often consumed with pilaf made with bulgur or kavılca wheat.
The secret of its flavor is cooking the pilaf in the goose's own fat and juice.
It is indispensable for special occasion tables with its soft, juicy and crispy outer layer.
🍽️ Consumption Suggestions:
– Cooked in the oven in its own fat
– With goose bulgur or kavulca pilaf
– Cut into pieces and heated in a pan
– At guest tables or special invitations
📦 Vacuum packaging / Show More
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