This goose is sorted to extra quality – meaning that its shape, size, and meat yield meet the highest standards. Delivered frozen, it brings the taste of home and deliciousness directly to your kitchen – whether as a Christmas goose, Sunday roast, or festive family meal.

The most important features at a glance:

• Origin: Pomeranian goose (farm-raised, traditional oat fattening)
• Feeding: Finishing feed with fresh oats daily
• Quality: Extra quality, particularly meaty and uniform
• Weight approx. 4–5 kg – ideal for 4–8 people
• Meat profile: strong, aromatic, with a fine fat structure and delicate skin
• Preparation: classic oven roast – crispy on the outside, juicy on the inside
• Recommended core temperature: 74 °C in the thickest part
• Serving suggestion: with apple and onion filling, red cabbage and dumplings
• Shipping: Frozen, delivered directly to your home

The story of a special goose

The Pomeranian goose is one of the oldest goose breeds in Europe – it was already being bred in the 18th century in the coastal regions between Rügen, Stralsund, and Szczecin. Its hardiness, robust build, and fine-grained meat made it the preferred festive goose for many generations. Today, select farms in Pomerania continue this tradition – with respect for both the animals and nature.

What makes oat-fed geese so special is their diet: In the final weeks before slaughter, the birds are fed around half a kilo of oats daily. This grain supplement gives them a distinctive aroma, a delicate, golden-yellow skin, and a fat content that transforms into a wonderfully crispy crust when roasted. The aroma that fills your house while they're cooking evokes memories of childhood and comfort – of Grandma's Christmas cooking and the anticipation of that first bite.

Our extra-quality Pomeranian goose is ideal for those who value authentic taste, origin, and craftsmanship. It is humanely slaughtered, carefully gutted, and deep-frozen to preserve all its flavors. This makes planning easy and allows you to enjoy it stress-free during the holidays.

Preparation instructions for the perfect roast goose

Remove the goose from the freezer 48–72 hours before roasting and let it thaw slowly in the refrigerator. Before cooking, thoroughly dry the skin, lightly salt it, and score it in a diamond pattern – this will make it extra crispy. Stuff the goose as desired with a mixture of apples, onions, and marjoram, or with apple and prune. A sprig of mugwort rounds out the flavor.

Roast the goose first at 150–160 °C for about 2,5–3 hours (depending on its weight). Finally, increase the temperature to 200–220 °C for another 20 minutes – for a golden-brown, crispy skin. The ideal internal temperature is 74 °C. The fat that renders during roasting is a real treasure: goose fat, perfect for enriching red cabbage or potato dumplings.

We recommend a robust Pinot Noir or a Blaufränkisch as a wine pairing; those who prefer a classic option will enjoy a cool Märzen beer. This creates a harmonious feast that brings family and friends together.

Order now and secure your festive treats!

Whether for St. Martin's Day, Christmas, or as a Sunday roast – a top-quality, oat-fed goose from Pomerania is always a special treat. Order your flash-frozen goose now, delivered directly to your door, choose the perfect size for your guests, and experience the unmistakable taste of Pomerania. Order now and enjoy the magic of traditional roast goose!

Your questions about the product – and our answers!

What does "oat-fed goose" actually mean and why does it taste so special?

The term "oat-fed goose" describes a traditional feeding method practiced in Pomerania for generations. During the final weeks of fattening, the geese receive an extra portion of oats daily. This so-called "oat finish" ensures a balanced ratio of meat to fat, making the meat juicier and the flavor more intense. The oats also have a positive effect on the skin's structure – it becomes finer, more elastic, and browns more evenly when roasted. The result: a tender, aromatic goose with wonderfully crispy skin – the epitome of festive home cooking.

How do I choose the right size goose for my guests?

The right size depends primarily on the number of diners and their appetites. A 4 kg goose is generally enough for 4 people, 5–5,5 kg for 6 people, and 6–6,5 kg for up to 8 people. If you're serving side dishes like dumplings, red cabbage, or chestnuts, you can order a slightly smaller size. For particularly hungry guests or the classic "leftover goose the next day," we recommend the next larger size. Our Pomeranian-raised, oat-fed geese are carefully weighed, so you can rely on consistent cooking times and ideal portion sizes.

How do I achieve crispy skin and juicy meat?

The key lies in patience and temperature control. It's important to thoroughly dry the goose before roasting and lightly score the skin. This allows the fat to render evenly. Roast the goose slowly at 150–160°C (300–325°F) first, so the meat cooks evenly and the fat liquefies. Finally, increase the oven temperature to 200–220°C (400–425°F) to ensure the skin browns beautifully and becomes crispy. The aroma that fills the air is incomparable—just like the contented silence at the table when everyone savors the first bite.