Kars goose, a traditional and esteemed meat product from Turkey, is seeing a surge in demand across the country, particularly as winter approaches. These geese are raised in pastures and wetlands, then slaughtered, dried, and salted after the first snowfall. Mahmut Bilgir, an experienced goose breeder in Kars, reports that orders are already coming in from outside the city. The distinctive flavor, fat content, and unique cooking methods of Kars goose make it a favorite among gourmet restaurants and chefs, boosting the local economy and drawing both local and international tourists.