speaking of LARD or SCHMALZ , in germany there was certainly a difference (in price too :wink: ) between LARD from a pig (schweine-schmalz , but usually just called "schmalz) and LARD from GEESE(gaense-schmalz) .
there is a HUGE difference in the amount of lard coming from a north-american goose fattened on corn and a german goose fattened on oats . the goose fattened on corn has truly enormous amouts of fat .
we used to make a daytrip to kitchenner/waterloo in early december for many years to buy a goose from the mennonite farmers there .
those geese were called "grass geese" and were very lean and tender .
they were quite a bit more expensive than the regular ones and usually kept under the counter - i had to specifically ask for it and it would be quickly pulled out from under the counter , wrapped up and handed over like contraband merchandise .
since i don't feel like making an 800 km roundtrip to buy a "grass goose" any more , we've pretty well given up on the christmas goose and now rely on TURKEY-IN-THE-BOX (deboned and pretty well ready for the oven ; it works , but i do miss the "grass goose" ) .
btw. REAL pumpernickel with goosefat and MATJES herring was always a special treat for new year's day in germany - it was considered a "hangover cure" and much needed
(by yours truly in the olden days ) .
hbg(without "grass goose
but can buy MATJES from a dutch deli - they also carry dutch pumpernickel