Whole Goose

Preorder available for Store Pickup or Local Delivery Dec. 22 - 24

Meaty, rich in flavor with a supple texture. They’re raised slowly with lots of care and attention to detail, to deliver a memorable eating experience. The best thing about cooking a goose is the leftover fat, which you should save and then use to roast potatoes for the quintessential southwestern French classic. Just be sure to set the table with lots of medium-bodied red wine, like a Syrah or heavier Gamay. Our wine team would be happy to help if you need any suggestions. - Sam M