Goose fat 300g

Goose fat – a delicacy from Hungary

Discover authentic Hungarian goose fat – a tasty classic in Hungarian cuisine!
Goose fat (or libazsír in Hungarian) is one of Hungary's most prized delicacies. It is known for its silky texture, rich flavor and versatile use in both cooking and baking. At UngerskMat.se you will find authentic Hungarian goose fat made according to traditional methods, perfect for everything from frying potatoes to classic dishes such as goulash, cabbage stew and foie gras dishes.

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Product description – Goose fat

Taste, texture and appearance

Hungarian goose fat has a golden yellow color, a smooth texture and a deep, round flavor with a slightly nutty note. It is milder than pork fat but richer than butter, making it a perfect flavor carrier in traditional cooking. When heated, it becomes clear and aromatic – giving food an elegant, rich character that is difficult to achieve with other fats.

It is also naturally rich in monounsaturated fats and is used by many as a healthier alternative to butter or margarine.

Origin and manufacture

Goose fat has a long history in Hungarian cuisine and is strongly associated with the areas around Szeged and Debrecen, where goose farming has been an important part of the culture for centuries. It is traditionally produced by gently rendering the fatty tissue of the goose, without additives or preservatives – preserving its pure and natural taste.

Awards and tradition

Hungarian goose fat is considered a national specialty and is used by many star chefs in Central European cuisine. In Hungary, it is often served with fresh bread, red onion and paprika – a simple but luxurious taste experience.

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How to use goose fat

We at UngerskMat.se are happy to give you tips on how you can use goose fat in your cooking:

• Fry potatoes, meat or vegetables for extra flavor and crispiness.
• Use as a base in classic Hungarian dishes such as cabbage stew, goulash or pörkölt.
• Melt and spread on fresh bread – top with a little salt and paprika for a genuine Hungarian appetizer.
• Perfect for preserving meat (e.g. goose or duck legs) according to the traditional method – confit .
• Serve with foie gras on a slice of buttered bread. A symbol of culinary decadence and European cultural heritage.

👉 Use Goose Fat in our classic Hungarian recipes .

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Shop safely and easily at UngerskMat.se

Buy goose fat online at UngerskMat.se – your shop for Hungarian delicacies in Sweden. We offer secure payments, fast delivery and a wide range of genuine products from Hungary. With us you shop safely, easily and get authentic Hungarian flavors delivered to your door.

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Content declaration

100% pure goose fat. Without additives or preservatives.

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Nutritional value (per 100 g)

Energy: 3868 kJ/ 921 kcal

Fat: 99.0g

- of which saturated fat: 26.5g

Carbohydrates: 0g

- of which sugars: 0g

Protein: 0.5g

Salt: 0g

NOTE! Changes in the content of the products and the appearance of the packaging may occur. Therefore, always check the product information on the packaging. If you have any questions, contact customer service!

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Storage

Goose fat can be stored at room temperature, but preferably in a cool and dark place to maintain its firm consistency. The shelf life is extended if the product is stored airtight in the refrigerator. It can also be frozen for longer shelf life.

See date marking on the packaging.

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FAQ – Goose fat

What is Hungarian goose fat?
A natural fat extracted from goose, known for its mild, round flavor and versatility in cooking.

What does goose fat taste like?
Goose fat has a smooth, nutty and rich flavor that enhances the taste of both meat and vegetable dishes.

How is goose fat used in Hungarian cooking?
It is used for frying, as a base in stews, for preserving meat ( confit ) or as a spread on bread.

Is goose fat healthier than butter?
Yes, it contains more monounsaturated fats and less cholesterol than butter.

Where does goose fat come from?
From Hungarian geese, traditionally raised in regions such as Szeged and Debrecen – known for their high-quality fat production.