Product Description
The most special parts of the local flavor
Goose meat, which has an important place in Kars's rich culinary culture, offers a distinct flavor, especially with its neck and wing parts.
These parts, prepared with traditional methods, are consumed cooked in their own fat or served with bulgur and kavılca pilaf.
With its intense aroma, fibrous structure and high nutritional value, it is a preferred flavor especially on winter tables.
🍽️ Cooking Suggestion:
– Goose meat should be cooked in its own fat in the oven or in a pot.
– Bulgur or kavılca wheat pilaf complements the traditional presentation.
– During cooking, the goose fat can be stored separately and used in other dishes.
📦 Vacuum package
📍 Should be stored at 0°C
🕒 Can be stored for a long time by freezing
From Kars A strong winter flavor: Tradition in every bite, labor in every aroma.
Goose meat, which has an important place in Kars's rich culinary culture, offers a distinct flavor, especially with its neck and wing parts.
These parts, prepared with traditional methods, are consumed cooked in their own fat or served with bulgur and kavılca pilaf.
With its intense aroma, fibrous structure and high nutritional value, it is a preferred flavor especially on winter tables.
🍽️ Cooking Suggestion:
– Goose meat should be cooked in its own fat in the oven or in a pot.
– Bulgur or kavılca wheat pilaf complements the traditional presentation.
– During cooking, the goose fat can be stored separately and used in other dishes.
📦 Vacuum package
📍 Should be stored at 0°C
🕒 Can be stored for a long time by freezing
From Kars A strong winter flavor: Tradition in every bite, labor in every aroma.
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