Quail
Quail : A little bit goes a long way.
Quail is bred for its delicate and delicious meat, highly appreciated by gourmets. It is often prepared according to local and regional culinary tradition, and is a rustic and original dish.
The quail is a small game bird, easily recognizable with its brown and tan body and black and white striped head. Its nickname is “la petite exquise”, and it is part of the pheasant family, finding its origins in the Far East. It feeds solely on vegetable matter.
Small animal which has a striped feathering on its head, quails are feed with 100%
Try quail’s legs or filet as an appetizer or stuffed or wrapped in with herbs for lunch or dinner. We suggest keeping the meat pink so that it keeps all its tenderness and moisture.
Products available :
For 100g of caille, there is :
- 30% iron
- and 10 % vitamin C
- Quail oven ready head on
- Quail oven ready head off
- Quail crapaudine
- Quail breast with skin
- Quail supreme
- Quail leg
- Quail eggs x18
- Quail eggs under atmosphere
Free range quail are bred under less stressful conditions, on the ground, with access to the outside. The result is a reduction in the diseases developed by the birds. By complying with Label Rouge free range quality conditions, breeders ensure the well-being of their birds and provide us with a high quality and tasty product.
Pigeon
Pigeon is part and parcel of French culinary heritage
Eaten since Antiquity, pigeon meat is very much appreciated in gourmet restaurants. In reality pigeons are simple and agreeable to prepare and cook and can be adapted to each and everyone’s taste.Its lean meat is full of iron and protein making for tasty, healthy and unusual dishes.
Range of products
- Squab oven ready head on
- Squab oven ready head off
- Full squab
- Squab crapaudine
- Squab breast
- Squab oven ready head on
- Squab oven ready head off
- Full squab
- Squab crapaudine
- Squab breast
Farm Bred Pigeon
During Antiquity and the Middle-Ages pigeons were eaten by everyone on a regular basis. Today, on the contrary, it is mostly eaten on festive occasions. The pigeon has a special place in French culinary tradition, and today France is the number one pigeon supplier in Europe. Galifrance’s aim is to maintain this bird as an ambassador of French cuisine, and to increase its well-earned reputation by offering it as one of their upmarket products to their customers.