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, raised in pastures and wetlands, are slaughtered post-first snowfall, then dried and salted. Mahmut Bilgir, an experienced goose breeder in Kars, highlights the growing interest from outside the city, with orders already coming in. The distinctive taste, high nutritional value, and traditional production methods of Kars goose make it a favorite among gourmet restaurants and chefs, boosting the local economy.