09.12.2025 20:05
Çetin Cengiz, who raises geese in the Arpaçay district of Kars, has left 900 geese to dry after the request of his fellow townspeople living abroad. The geese, which are dried outdoors for 10 days, will be sent to Kars residents living abroad, primarily in Istanbul.
In Kars, one of the leading centers of goose farming, the slaughter of geese raised throughout the summer continues.
STOPPED DRYING BY SLAUGHTERING 900 GEESE
Çetin Cengiz, who raises geese in the village of Doğruyol in the Arpaçay district, slaughtered 900 geese to meet the demand of Kars residents living abroad. After the geese were slaughtered, they were cleaned, salted, and hung to dry. The geese, which are dried outdoors for 10 days, will be sent to Kars residents living abroad, primarily in Istanbul.
SENDING TO HIS FELLOW COUNTRYMEN ABROAD FOR 10 YEARS
Stating that the most important brand of Kars is the goose, farmer Cengiz said that they have been slaughtering the geese they raise for their fellow countrymen living abroad for 10 years. After slaughtering 600 geese this season, he noted that they delivered them to Kars associations abroad without drying. Çetin Cengiz expressed that they would send the 900 geese left to dry around the end of December.
"THE GOOSE MEAT THAT SEES THE SUN DURING THE DAY AND EATS THE FROST AT NIGHT FINDS ITS FLAVOR"
Explaining that Kars goose is different from those raised in other regions, Cengiz said, "Kars goose eats barley and wheat. It does not eat feed or anything else. Because it eats barley and wheat, its meat turns black. The meat of others is white and tasteless. After slaughtering the goose in Kars, we salt it nicely. After being pressed in salt for a week, we leave it to dry outside for 10 days, day and night. The goose meat that sees the sun during the day and eats the frost at night finds its flavor," he said.