Products
Goose lard
Cup 200gFor many centuries goose lard has been recognized for its extraordinary properties. It was one of the most popular lard. It is a source of unsaturated fatty acids and irreplaceable product in the kitchen.
Our lard is made exclusively from geese, reared in accordance with principles defined in 5 Freedoms Standard, as free range birds with access to fresh air. It has a creamy, silky consistency, a delicate smell and flavor. Due to the high temperature resistance it is perfect for catering. Added do dishes reveals their great aroma, gives golden color and crispy crust. It is recommended for frying of hot and cold food and snacks such as fish, seafood, meat, poultry, and vegetables.
Best before date:
- 200 g cup – 12 months from production date, chilled -2 ° C + 4 °
- 320g glass jars – 24 months from production date, storing in room temperature
- frozen – 24 months from production date, frozen -18 ° C.
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Check out the culinary recipes that you can make yourself on our products
Goose leg configured in goose fat, served with butter potato cooked in butter-vegetable emulsion with parsley and fried borows on milk with garlic, shalloter and wine Goose lard 
Baked duck stilled with orange, reneta gray apple, onion and marjeranna, served with caramelized apple with rosemary and blood orange Goose lard 
Goose breast fried from the skin on goose lard and baked in the oven, served with caramelized pear with anise and rosemary Goose lard 
Pan fried foie gras in goose fat, served with date cake Duck lard, Goose lard 
Lamb Lambchetta with homemade pesto and Puy green lentils Goose lard, Duck lard, Premium Goose lard, Premium Duck lard Pan-seared Foie Gras in goose fat, served with date cake Premium Duck lard, Premium Goose lard, Goose lard, Duck lard 
Beef ribeye burger. Served in a brioche bun with tomato paste, sautéed baby romaine lettuce, red onion rings, and pickled cucumber Premium Goose lard, Premium Duck lard, Goose lard, Duck lard Goose leg configured in goose fat, served with butter potato cooked in butter-vegetable emulsion with parsley and fried borows on milk with garlic, shalloter and wine Goose lard Baked duck stilled with orange, reneta gray apple, onion and marjeranna, served with caramelized apple with rosemary and blood orange Goose lard Goose breast fried from the skin on goose lard and baked in the oven, served with caramelized pear with anise and rosemary Goose lard Pan fried foie gras in goose fat, served with date cake Duck lard, Goose lard Lamb Lambchetta with homemade pesto and Puy green lentils Goose lard, Duck lard, Premium Goose lard, Premium Duck lard Pan-seared Foie Gras in goose fat, served with date cake Premium Duck lard, Premium Goose lard, Goose lard, Duck lard Beef ribeye burger. Served in a brioche bun with tomato paste, sautéed baby romaine lettuce, red onion rings, and pickled cucumber Premium Goose lard, Premium Duck lard, Goose lard, Duck lard
Goose leg configured in goose fat, served with butter potato cooked in butter-vegetable emulsion with parsley and fried borows on milk with garlic, shalloter and wine Goose lard Baked duck stilled with orange, reneta gray apple, onion and marjeranna, served with caramelized apple with rosemary and blood orange Goose lard Goose breast fried from the skin on goose lard and baked in the oven, served with caramelized pear with anise and rosemary Goose lard Pan fried foie gras in goose fat, served with date cake Duck lard, Goose lard Lamb Lambchetta with homemade pesto and Puy green lentils Goose lard, Duck lard, Premium Goose lard, Premium Duck lard Pan-seared Foie Gras in goose fat, served with date cake Premium Duck lard, Premium Goose lard, Goose lard, Duck lard Beef ribeye burger. Served in a brioche bun with tomato paste, sautéed baby romaine lettuce, red onion rings, and pickled cucumber Premium Goose lard, Premium Duck lard, Goose lard, Duck lard Goose leg configured in goose fat, served with butter potato cooked in butter-vegetable emulsion with parsley and fried borows on milk with garlic, shalloter and wine Goose lard Baked duck stilled with orange, reneta gray apple, onion and marjeranna, served with caramelized apple with rosemary and blood orange Goose lard Goose breast fried from the skin on goose lard and baked in the oven, served with caramelized pear with anise and rosemary Goose lard Pan fried foie gras in goose fat, served with date cake Duck lard, Goose lard Lamb Lambchetta with homemade pesto and Puy green lentils Goose lard, Duck lard, Premium Goose lard, Premium Duck lard Pan-seared Foie Gras in goose fat, served with date cake Premium Duck lard, Premium Goose lard, Goose lard, Duck lard Beef ribeye burger. Served in a brioche bun with tomato paste, sautéed baby romaine lettuce, red onion rings, and pickled cucumber Premium Goose lard, Premium Duck lard, Goose lard, Duck lard
