Schiltz Foods, Inc.

When the leg and thigh meat of a young goose is smoked, the naturally succulent dark meat becomes extremely moist and flavorful.  In the smokehouse, the meat is gently caressed for hours by the smoke from fragrant hickory wood.  Meanwhile, wonderful flavors develop from the salty-sweet brown sugar brine it was bathed in.  The result is a product unlike any other smoked food available anywhere.  

The brine is made from a brown sugar cure to which our own blend of spices are added. It’s all mixed together in icy cold water before being introduced to the meat.  Then the meat goes into a tumbler where it tumbles for hours to pull the wonderful brine throughout. 

During the entire smoking process steam is injected into the smokehouse to keep the meat moist and intensify the flavors. All the while, the meat is browned and the celebrated goose skin becomes as crisped as is expected from a goose.  The result is a meat that is remarkably tender, juicy and with a uniquely smoky flavor usually unexpected in fowl.  

Once ready for market, the smoked goose leg and thigh is flash frozen to retain all of its freshness, flavor and moisture.