Traditional Goose

A traditional Embden goose, reared for the Ginger Pig by Richard Botterill, in the Leicestershire meadows alongside Belvoir Castle. The Botterills' geese are quite famous in Croxton Kerrial, as they are walked across the village each morning from their sleeping barn grazing meadow, and then back again in time for bed. The birds are dry-plucked and game-hung for 10 days to intensify the flavours and produce tender, succulent meat – with plenty of tasty fat for top-notch roast potatoes.