“It is beautiful red meat,” says Wench Dikstaal, who hunts geese. Even today she takes another goose home. “Delicious. People often say: a wild taste, you have to love that, but a goose is fairly mild.”
Hunters have been calling for some time that the meat must be eaten. “No antibiotics, it has just been a wild free animal that we have a surplus in the Netherlands, so why not?”, Says Dikstaal. “It’s a pity that it is only being sold now.”
In Coronatijd, Jasper Holla – herself also hunter – began to turn geese with a friend into sausages, shawarma and hamburgers. First in the region, and now he wants to conquer the entire country.
No waste
New cooling cells A shot goose must be able to keep cool in the right way after the hunt, so that they can be spread from there to poulterers and meat processing companies.
“We are damage fighters. Shooting of geese is of course to, but it has to happen,” explains Holla. “You can now really make a nice piece of food that people can enjoy. That is great,” says Holla about the arrival of the cooling cells.
A cold store near Schiphol does not yet exist, but a stretching network is being sought.