Goose lard: forgotten Polish culinary treasure with unique properties

Goose lard, valued in Polish cuisine since the 17th century and popular during the PRL era, is now being displaced by rapeseed oil and butter. Poland produces it in large quantities, but 90–95 percent goes to export, mainly to Germany. The product is seasonal — appearing mainly in autumn — and more expensive than alternatives, but chefs value it as a versatile fat for frying, braising and roasting.

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