Alongside the Geese, there is a strong demand for our free range “Munns Goose Fat”, which is becoming very popular with the public thanks to many celebrity chefs using it on their television shows.
With its relatively low proportion of saturated fatty acids when compared to other animal fats such as dripping or lard, it’s not hard to see why many more people are turning to this product. Generally speaking more goose fat is eaten in mainland Europe, than here in Britain and none more so than the population within the Gascony region of France where goose and duck liver, along with goose and duck fat, form a staple of the regional diet.
This region has the lowest levels of heart attacks of anywhere in Europe. This phenomenon has recently gained international attention as the French Paradox. We are not saying that the additional longevity of the people of Gascony is due to the consumption of goose/duck fat but it’s certainly doesn’t seem to be doing them much harm.