26.10.2026 10:40
As the slaughtering and drying season for goose meat, the iconic flavor of Kars and Ardahan, begins with snowfall, the price per goose prepared with traditional methods and dried in the frost has risen to 7,000 TL this year.
Goose meat, one of the world-famous local delicacies of Kars and Ardahan, has become one of the most important sources of income for the people of the region in recent years. As the new season, eagerly awaited by goose breeders and flavor enthusiasts in Eastern Anatolia, opens, the significant increase in prices this year is also drawing attention. While dried geese found buyers at between 5,000 and 5,500 TL each last year, figures of 7,000 TL are being mentioned for this season.
THEY ARE SLAUGHTERED AFTER EATING SNOW
The slaughtering schedule for geese raised in accordance with the centuries-old traditions of the region is determined according to snowfall. The geese, which are specially fed until Republic Day so that their meat becomes flavorful and fatty and are expected to eat the first snow, are taken into the slaughtering process after the snowfall.
THEY KEEP THEM IN SALT AND DRY THEM IN THE FREEZING COLD
The slaughtered geese first undergo a salting process. After being kept in salt for a certain period to preserve the flavor of the meat, they are hung in the famous freezing cold of Kars and Ardahan to dry. Prepared with traditional methods and offered for sale, the goose meat both meets orders coming from all over Turkey and makes a great contribution to the regional economy.