Here at The Cumberland Turkey Company, we breed, raise, and prepare traditional Emden Geese. We raise the Emden Geese mostly because of the superior meat-to-bone ratio and body length, meaning more breast. We also keep them because of their ability to forage in the orchards (predominantly eating fallen apples, pears, damsons, and, most importantly, grass), reducing the need for supplementary feed and enhancing the natural flavour of the bird.
The geese are hatched in May and are free-ranged from then until Bonfire Night, when Christmas poultry is traditionally brought inside to finish, enhancing the meat-to-fat ratio of the bird, resulting in a more tender finish.
Inside, the birds are given mostly grains, grown locally, and supplemented with a finisher pellet. The birds are then dry-plucked and hung for 7–10 days (to enhance the flavour) before being boxed with vacuum-packed giblets and sent out to customers.
Coming Soon
