Product
Geese
The geese graze all summer, and by Christmas they become smoked goose and liver. Smoked goose at Christmas is a tradition in Belarusian villages and in Poland.
What it is
Why it works
- 01
Taste
Smoked goose: dense meat with alder smoke. Liver: delicate and creamy.
- 02
Why people will buy it
Goose liver sold in Belarus is imported only, from 300 BYN per kg.
- Smoked goose60–80 BYN
- First incomeDecember of year 1
How we make it
How we make it
In summer the geese cost almost nothing: they graze on abandoned plots and finish the whey left from cheese. Money goes on goslings in spring and corn in autumn, and sales fall at Christmas.
May
We buy 30 goslings at 25–35 BYN each. They need a pen and a shelter for the night.
Summer
Grazing on abandoned plots and stubble fields, with water nearby. Feed is almost free, and whey from the cheese goes to the geese too.
Fattening
From mid-September, 4–5 weeks of corn as much as they want. No force-feeding.
Pre-orders
From October we take orders for goose and liver through Instagram.
How we serve it
How we serve it
Goose is festive food, and we sell it for the festive season: whole at Christmas by pre-order, smoked for the table, and liver in small jars. Restaurants take carcasses and liver for the same dates.
- 01
Christmas goose
Whole, with apples, by pre-order for the holiday.
- 02
Smoked goose
Sliced for the table and for the cider in the dining house.
- 03
Liver terrine
A 100 g jar for 35–45 BYN. Guests take it home as a gift.