Goose, duck and alternatives - festive roasts despite bird flu

Increasing prices for Polish geese

Despite bird flu and general price increases: The Saxon Poultry Industry Association is also happy that the general price in the Free State for geese from farms with high standards can continue to be between 18 and 22 euros per kilogram, says managing director Katharina Standke. However, she expects prices to rise significantly from next year due to the minimum wage increase.

Imported goods, on the other hand, have become significantly more expensive in some cases due to avian flu - Polish geese have wholesale price mark-ups of up to 120 percent. "Looking ahead to Christmas, it can be assumed that Polish fresh produce will be in short supply due to the many cases of bird flu there," said Standke. In Saxony itself, the situation is relaxed: Four hatcheries produce around 406,000 chicks a year. Only one turkey flock was affected by bird flu this year.

Christmas in restaurants

Restaurants in Saxony are also in full swing with preparations for the festive season. "Christmas parties are fully booked in many places", says Axel Klein from Dehoga Sachsen. Advance bookings for roast goose and other dishes are also good: "Most places are reserved for the festive period, with a few still available during the week." Those who want to save money are increasingly opting for duck breast.

In the run-up to Christmas, the demand for game meat rises sharply, observes Udo Lüttschwager from Sachsenforst, Adorf forest district (Vogtland). "Especially in densely wooded areas of the Erzgebirge and Vogtland, the game stores are emptied at this time of year." Red deer and wild boar are on offer, but roe deer meat is the most popular. "It's very fine, short-fibred and tasty."

Up to 700 deer are shot in the Adorf district every year and some of the meat is prepared directly for customers - the rest is sold to restaurants or retailers. "The prices are stable." A kilogram of leg costs 21 euros, back 28 euros - regardless of the species.

Vegan alternatives

Meanwhile, the vegan butcher's shop in Dresden is gearing up for a record year. Last year, it produced 5,000 festive roasts, this time it is offering 12,000, as Managing Director Nils Steiger said. "We assume that we will be sold out before the holidays." The manufactory focuses on high-quality seitan roasts with gravy and Christmas flavors such as gingerbread, apricots or dates. The vegan sauerbraten and plum sausage are also popular. Customers want to avoid meat because of the conditions in the animal industry, but not the festive meal, says Steiger. Families often order because their children or grandchildren are vegetarian or vegan.

In Großröhrsdorf (Bautzen district), alternatives to the classic festive roast are also being created - through fermentation. The company Nosh.bio is expanding its production of koji protein - a mycelium that is suitable for meat-like applications. The focus is on alternative minced products. "Our koji protein provides a natural, nutritious and meat-like texture," says the company. For Christmas, it is suitable for meatloaf casseroles, an alternative to Beef Wellington or sauces, for example. The mycelium base made from mushrooms scores with low production costs and a small carbon footprint - properties that are increasingly in demand, especially in festive cuisine.

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