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🥩
Main course Meat

Food Flavour DNA

Nutritional Values

🔥700kcal
💪54gProtein
🌾—Carbs
🥑50gFat
🌿—Fibre
⚖️250 gServing

* Per serving · 250 g. May vary.

Pomeranian Smoked Goose

How to order / say it
Say it Gęsina pomorska wędzona — [Gen-sinah poh-mor-ska ven-dzoh-na]
Order I'd like the Pomeranian smoked goose, please.
Locally Poproszę gęsinę pomorską wędzoną.
Say locally

Smoked and seasoned goose meat popular in Pomeranian cuisine

Why try it?

This deeply-flavored dish is a testament to the agricultural richness and traditional preservation techniques of Gdansk's surrounding rural areas. Sampling it offers a taste of a prized delicacy enjoyed during festive occasions.

How it tastes

The goose meat is moist yet firm, imbued with a robust smoky flavor that's complemented by a subtle spice mix. The smell is rich and earthy, with hints of the wood smoke used in the preservation process.

Origin & History — first documented: 1720

Goose has been a significant part of Pomeranian and Kashubian kitchens for centuries. Smoking as a preservation method dates back to the 18th century, utilized for its ability to prolong the freshness of meats and add depth of flavor.

Recipe

Ingredients

  • 🥩 500 g goose breast
  • 🧂 10 g salt
  • 🧂 1 tsp black pepper
  • 🧂 5 berries juniper berries
  • 🌿 200 g smoking wood chips

Method

  1. 1 Rub the goose breast with salt, pepper, and crushed juniper berries.
  2. 2 Refrigerate the seasoned meat for 24 hours to cure.
  3. 3 Prepare a smoker with the wood chips and place the goose inside.
  4. 4 Smoke the meat for about 2 hours until fully cooked and aromatic.

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All Europe recipes — Poland — Gdansk — Pomeranian Smoked Goose
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