06.12.2025 11:06
After the goose slaughtering in Kars, the traditional drying process has begun. The geese, which are dried by hanging in the cold weather and frost, will be served on tables in January. Producers emphasize that the flavor of goose meat is enhanced by this method and that it should not be exposed to sunlight. The dried geese are sold for 2,000 TL per kilogram, with each one fetching around 6,000 TL.
In Kars, one of Turkey's important goose breeding centers, the traditional "drying" process has begun following the slaughter of the region's famous geese. The dried geese, prepared by taking advantage of the harsh cold of the winter months, will find their place on the tables starting from January.
In the region known for the saying "A goose cannot be slaughtered without eating snow," the goose slaughters were completed with the drop in temperatures and the first snowfall. The slaughtered geese are meticulously cleaned and salted, then hung under the eaves of houses, on balconies, or on specially set up racks to dry.
"WE DRIED THE GEESE, WE PREPARED THEM"
Haluk Koçak, a goose breeder from Karahan village in Kars's Akyaka district, stated that they hung the geese they raised to dry, saying, "We bought the geese as chicks, raised and fed them for 6-7 months. The geese have reached their final stage. Geese are indispensable for our table. They are the value and flavor of Kars. We dried our geese, salted them, and prepared them for the tables."
"TRADITIONAL METHOD ADDS FLAVOR"
This traditional method, which enhances the flavor of goose meat and allows it to be stored for a long time, draws its strength from Kars's climatic conditions. Goose meats are hung in high places, especially to be exposed to the morning and evening frosts. This ensures that the meat receives both wind and the cold thoroughly. Producers emphasize that the goose meat should not see the sun during the drying process to prevent it from losing its flavor. It is noted that the sun spoils the taste of the meat. The drying process takes about 15 to 30 days, depending on the weather conditions. The dried geese are then stored in cool places to be consumed throughout the winter.
"A CULTURE, A SOURCE OF INCOME"
Kars goose is not only a food for the local people but also an important cultural heritage and source of income. Breeders emphasize that the meat of geese fed in a natural environment with barley and meadow grass is unique in flavor. Dried geese are sold for 2 thousand lira per kilogram, and a goose weighing 3 kilograms finds buyers for 6 thousand lira.