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Goose herding
Traditional goose herding can be seen every day in Skanör between the end of June to mid-August. The geese are kept by the local inn,Skanörs Gästgifvaregård
Photo credit: Conny Fridh/imagebank.sweden.se
St. Martin’s Day
Celebration of the goose - a typically Southern Swedish tradition that takes place 10th November.
Last updated 19 November 2020
Start with the sweet and sour svartsoppa, black soup, a broth of goose blood seasoned with fruit pureés, spirits, cloves and ginger that is served with goose offal dishes, goose-liver sausage, stewed prunes and potatoes. Follow with the roasted goose, stuffed with apples and prunes. The surplus goose fat is used to prepare the sides: red cabbage, roasted apples and potatoes. Finish with an apple charlotte. Wear expandable pants.
When:
November 10th.
Where:
Typically in the Skåne region in the south of Sweden, but the feast tradition has gradually spread northwards.
Who:
Families and work parties.
How to do it like a local:
Eat it in a restaurant (few cook this feast at home).
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Article sponsored by
EU and Swedish Board of Agriculture