Faroese goose
22 May - 2009 - Porkeri - Suðuroy - Faroe Islands.
Den færøske gås (Føroyska gásin) er formodentlig den ældste form for tamgås i Europa og muligvis direkte efterkommere af de tamgæs, som landnamsfolk medbragte fra Skandinavien og de Britiske øer.
da.wikipedia.org/wiki/Den_f%c3%a6r%c3%b8ske_g%c3%a5s
”The Viking Goose”
The Faroese have a special ‘goose culture’. In none of our neighbouring
countries can you see so many small flocks of geese in fields
and in larger or smaller enclosures in the cultivated areas
on the Faroe Islands.
The Faroese goose is thought to be a direct descendent of the
tame goose which the Landnam people brought with them from Scandinavia
and the British isles. It was in 1990 described as a separate
goose breed in the journal Skandinavisk Fjerkræstandard and
‘Geflugel Börse’ no. 15, 1993 stated that it believes the Faroese
goose to be the oldest tame goose breed in Europe. The goose
flock on the cover gives a good impression of the large variations
in colour of our geese. There are around 20 Faroese words which
describe the different colours and colour patterns.
On the mountain sides in the summer As shown by the picture
on the front page, we are in outlying land around the end of
September/beginning of October. The ‘goose families’ have been
driven together to be brought home from the still green mountain
sides. Each family, since being set out in May/June, has had
their own preserve in the area, where they have fed on the succulent
short summer grass without any form of feed supplement.
In fields in the winter
In the winter months, the geese roam in pairs freely in the
fields around villages. In some villages the fields are of such
good quality that the geese are not given food supplements in
the winter months either. However, most flock owners give the
geese a little feed just before and in the egg laying period.
The qualities of our small goose today are therefore first and
foremost the result of natural selection over many centuries,
where only the hardiest birds have been able to produce offs
pring.
Salted and dried as cold cuts - now however mostly as Christmas
fare
After 3-4 week’s fattening, the young geese are slaughtered.
Most were previously, after a simple dry salting, dried in the
wind for winter supplies. Even though this is still common,
most geese today end up on the Christmas table. A Faroese mountain
goose is therefore a unique culinary experience.
Written by Andrias Reinert
newissues.stanleygibbons.com/include/content_stampdetails...
Faroese goose
22 May - 2009 - Porkeri - Suðuroy - Faroe Islands.
Den færøske gås (Føroyska gásin) er formodentlig den ældste form for tamgås i Europa og muligvis direkte efterkommere af de tamgæs, som landnamsfolk medbragte fra Skandinavien og de Britiske øer.
da.wikipedia.org/wiki/Den_f%c3%a6r%c3%b8ske_g%c3%a5s
”The Viking Goose”
The Faroese have a special ‘goose culture’. In none of our neighbouring
countries can you see so many small flocks of geese in fields
and in larger or smaller enclosures in the cultivated areas
on the Faroe Islands.
The Faroese goose is thought to be a direct descendent of the
tame goose which the Landnam people brought with them from Scandinavia
and the British isles. It was in 1990 described as a separate
goose breed in the journal Skandinavisk Fjerkræstandard and
‘Geflugel Börse’ no. 15, 1993 stated that it believes the Faroese
goose to be the oldest tame goose breed in Europe. The goose
flock on the cover gives a good impression of the large variations
in colour of our geese. There are around 20 Faroese words which
describe the different colours and colour patterns.
On the mountain sides in the summer As shown by the picture
on the front page, we are in outlying land around the end of
September/beginning of October. The ‘goose families’ have been
driven together to be brought home from the still green mountain
sides. Each family, since being set out in May/June, has had
their own preserve in the area, where they have fed on the succulent
short summer grass without any form of feed supplement.
In fields in the winter
In the winter months, the geese roam in pairs freely in the
fields around villages. In some villages the fields are of such
good quality that the geese are not given food supplements in
the winter months either. However, most flock owners give the
geese a little feed just before and in the egg laying period.
The qualities of our small goose today are therefore first and
foremost the result of natural selection over many centuries,
where only the hardiest birds have been able to produce offs
pring.
Salted and dried as cold cuts - now however mostly as Christmas
fare
After 3-4 week’s fattening, the young geese are slaughtered.
Most were previously, after a simple dry salting, dried in the
wind for winter supplies. Even though this is still common,
most geese today end up on the Christmas table. A Faroese mountain
goose is therefore a unique culinary experience.
Written by Andrias Reinert
newissues.stanleygibbons.com/include/content_stampdetails...