GOOSE MEAT - FROM OUR FARMS TO YOUR TABLES

Gees have been domesticated around 4000 years ago. Goose breeding gradually spread from the Mediterranean throughout Europe.

Unlike chickens or turkeys, goose farming, due to its specific requirements, has retained its natural character. Geese are raised in small flocks with access to an open enclosure and green space. Despite this, well-organized logistics and distribution of agricultural products allow for regular large deliveries.

Goose meat is characterized by its darker colour and strong, distinctive flavour. It has a relatively high fat content. Therefore, it is not a low-calorie product. It is a source of vitamins D, B6, and B3.