A Rich Holiday Tradition

"There never was such a goose. Bob said he didn't believe there ever was such a goose cooked. Its tenderness and flavour, size and cheapness, were the themes of universal admiration. Eked out by apple-sauce and mashed potatoes... Mrs Cratchit said with great delight (surveying one small atom of a bone upon the dish), they hadn't ate it all at last."
--A Christmas Carol


The "themes of universal admiration" that Charles Dickens spoke of would most definitely apply to our selection of geese. Our birds, the white emdens, are raised by Amish and Mennonite farmers in Pennsylvania, who take pride and care in their work; as such, the geese are never given antibiotics or growth stimulants and are never fed any animal by-products.

The result is incredibly tender, succulent meat that's perfect for the family Christmas dinner. In fact, goose has been a staple of the Christmas meal in Europe for centuries, dating back as far as the medieval period.

The richness and flavor of goose meat comes from a high fat content, so roasting is one of the best ways to render off any excesses. The buttery-rich meat is paired perfectly with a tart fruit sauce, such as cranberry, orange, or in the case of A Christmas Carol, apples.

For more tips on preparing your main course for Christmas, stop by our meat department and ask about our geese.