Guinea Fowl

Originating in Africa, the guinea fowl was introduced in Europe by the Portuguese who named it “pintada” meaning “painted hen” because of its streaked-white grey plumage.

There are three varieties of guinea fowl: the black, the white and the domestic or common guinea fowl. There is only one guinea fowl hatchery in Quebec, situated in Drummondville. It sells 60% of its stock in Quebec, and exports the remaining 40%.

Guinea fowl appeals to those with discerning taste. It is sold either fresh or frozen. It is similar in size to a chicken, having multi-coloured plumage and a musky aroma. It can be prepared with a surprisingly diverse number of aromatic complements such as oranges, prunes, raisins, pineapple, or herbs such as thyme, sage, and bay leaves. Here then is a lovely bird to add to your cooking repertoire!

Your METRO butcher is pleased to share his secrets for the best methods of cooking guinea fowl to perfection, the spices that heighten the taste of guinea fowl meat, the different cuts and the best ways to prepare them, the quantities to purchase and of course, the nutritional value and storage life of guinea fowl.