Slovak roast goose: Secret recipes, cultural heritage and top culinary art

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When talking about “husacina” (roast goose) most people would think about Slovenský Grob village and its unique place in the whole of Slovakia. In its tradition of geese breeding and roast goose this village is a typical icon. However, delicious roast goose is much more than just a tasty dish, it is a part of Slovak culture with its specific attributes.

 

Roast goose is not only roast meat with a side dish. It is a cultural heritage and an art with its roots in the 13th century. Slovenský Grob was founded under the name of Monar in 1214 by the German lumberjacks working in the Little Carpathians mountains. Later, Slovaks moved into the village who lived off farming and cultivated wine-making. Over the years, geese breeding became a typical activity for the village, with geese selling beginning around 1896. The villagers used to go to Bratislava to sell their surplus and until 1989, almost every family was roasting geese. That was the beginning of the tradition now carried on in the fourth generation.

 

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Slovenský Grob became a sought-after destination for all who want to try famous goose specialties. The tradition carries on; every year there are 10 to 15 thousand geese roasted here! In the small inconspicuous village of Slovenský Grob we can find one of the most important tourist attractions in the Bratislava region. Besides food, another attraction is the largest statue of a goose in the Central Europe, unveiled during the event of the Roast Goose Kingdom.

Goose meat is specific and unique. It is no wonder that when visiting Slovakia tourists ask specifically for this meat – but it needs to be prepared with quality and honesty. No deep-frozen goose from a supermarket can exceed own farming and it is not true that every restaurant serves equally good roast goose.

For the feast to be of high quality, strict farming is required. You also need the goose to be at least 8kg (17.5lb). Its preparation starts the day before the feast and it is roasted just before serving. That is the reason why good restaurants ask for reservations in advance.

 

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Goose is often compared to duck meat, you can even find a kind of a goose/duck on your plate. Duck meat is generally considered more tender with higher ratio of fat, goose is harder. Chefs agree though, that the quality of the meat is largely affected by the age of the bird and the way of farming. The same goose breed can have a completely different quality in two ways of farming, if one of them enables free movement outside, on the grass and close to a river. As with any other animals, large-scale farming is not very beneficial for their health and overall fitness.

Many of the visitors of Slovenský Grob eat at Pivnica u Zlatej Husi (Golden Goose Cellar), a restaurant that prides in preparation of traditional goose specialties since 1973 and is today visited by many famous guests from all over the world.

Most of the guests come to Slovenský Grob in the fall; however, crunchy roast goose, red cabbage, potato pancakes lokshe and up to 270 types of wine can be enjoyed during the whole year.

 

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Our tip for a culinary experience: try their secret recipe for an unmistakable roast goose and goose liver that falls apart in the mouth. Families Jajcay and Kissling have been handing down these symphonies of taste for the fourth generation now.

Pivnica u Zlatej Husi brings culinary and cultural experiences in every season. As authors of the Roast Goose Kingdom idea they offer an authentic view of the traditional goose business kitchens from Grob. Tradition and culture blend together and as the motto claims: “Traditions cannot be innovated.”

 

 



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