The goose fat?

You can combine and store in glass jar or crock, coastal slightly. It is very delicate, suitable for any kitchen, especially for the dishes with peas, savoy cabbage and sauerkraut, even red.

Traditional recipe in Germany: the duck stewed or roasted, served with sauerkraut sauteed in its own fat, excellent normal sauerkraut cooked with slices of apple, juniper, white wine and goose fat. There are excellent the noodles with peas seasoned with goose fat.

What you have in your mind?