The geese reach their target weight in 26 weeks, not through force-feeding, but slowly and healthily. The meat is less fatty than that of the traditional goose, but it is tasty, juicy, and has a low-grain texture. The Southern Burgenland goose is therefore a delicacy of the highest quality, and not only on November 11, Saint Martin’s Day.
In fall, the unofficial heraldic animal of Burgenland can be experienced at a wide variety of events. Many restaurants and caterers throughout the region offer a range of goose specialties. From the classic goose with red cabbage and dumplings to new interpretations such as goose langos or goose sushi.