Guinea fowl
Guinea fowl meat in all its shapes
Easily recognizable thanks to its spotted feathering, the guinea fowl remains a symbol of quality poultry.Originally from Africa, guinea fowl are now mainly born and bred in France for their high quality meat. A guinea fowl needs little preparation, and has high nutritional value, low fat content and is very low in saturated fat and cholesterol.
Guinea fowl meat is known to be moist, with just a touch of the taste of game, making it different from the more ordinary chicken. It can be cooked in the oven, in casseroles, fried or adapted to any of your favourite dishes.
The aim of Galifrance is to provide a whole range of products that correspond to what you are looking for. Guinea fowl is popular with gourmet restaurants as a result of its unique flavour which can be married with a multitude of savours. We can offer our customers standard or free range “Label Rouge” guinea fowl, presented either whole or jointed.
- Whole guinea fowl
- Guinea fowl supreme
- Guinea fowl legs
- Free range Guinea Fowl
Free range guinea fowl need space, and they are bred both inside in a barn and outside. In order to provide the firm and slightly coloured meat of a free range guinea fowl, the Label Rouge birds are slaughtered at the age of not less than 94 days and are fed at least 70% cereal.
It is these quality criteria that will give you guinea fowl with more meat on them, for your increased pleasure.
