Smoked Goose Breast
Smoked Goose Breast is a savory, cured, and cold-smoked poultry dish, typically made from the breast meat of a goose that has been brined and then smoked over wood chips. It is a specialty in various European cuisines, particularly popular in Germany, Poland, and other parts of Central and Eastern Europe, as well as in some gourmet traditions.
🍽️ Nutrition at a glance
This dish is very high in protein and relatively low in carbohydrates, with a moderate to high fat content depending on the cut and preparation. It is a good source of B vitamins, iron, and zinc, and a typical serving contains roughly 250-350 calories.
Nutrition breakdown
| Calories | 290 kcal |
| Protein | 26 g |
| Carbs | 0 g |
| Fat | 20 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 580 mg |
| Iron | 3.2 mg |
| Zinc | 4.5 mg |
| Niacin (B3) | 6.8 mg |
| Vitamin B6 | 0.5 mg |
| Vitamin B12 | 0.8 mcg |
| Selenium | 24.5 mcg |
| Phosphorus | 280 mg |
| Potassium | 310 mg |
Per 3 ounces (85 g) · estimated, varies by recipe
💡 What's interesting
Culturally, smoked goose breast is often associated with festive meals and charcuterie boards in Central Europe, especially during autumn and winter. Nutritionally, it's a dense source of high-quality protein and provides a unique flavor profile from the smoking process without added sugars or starches.
