Butchery | Goose - Guinea fowl

French guinea fowl supreme x4 vacuum packed ±800g

These French guinea fowl breasts are high-quality poultry portions, vacuum-packed in packs of 4. Each breast weighs approximately 200g, for a total weight per pack of ±800g. The supreme is the breast of the guinea fowl, boneless but with the skin and the first wing joint intact, which guarantees excellent presentation and keeps the meat moist during cooking. The French origin is certified for the entire life cycle of the animal (born, raised and slaughtered in France). Professional culinary uses: The guinea fowl supreme is a choice cut, highly prized for its distinctive flavour and elegant presentation: ► Roasting/Searing: Ideal for pan-frying or roasting skin-side down (over a low heat for crispy skin), then finished in the oven. ► Gourmet dishes: It is a perfect base for high-end French poultry dishes with rich sauces (morels, yellow wine, cream). ► Portion control: Individual portions of ±200g allow for strict control of portion costs. Preparation and serving tips: ► Format: 4 portions per bag, ideal for minimising waste and facilitating stock management. ► Cooking: Always start by searing the skin side at a low temperature to make it crispy before turning the breast over. ► Storage: Fresh product, to be stored according to the use-by date and hygiene standards for fresh poultry (between 0°C and +4°C).

French guinea fowl ready-to-cook ±1.4kg

This French PAC (ready-to-cook) guinea fowl is a bird of the Numida meleagris species, available in individual sizes of approximately 1.4 kg. It is entirely reared and prepared in France, ensuring guaranteed quality and traceability of origin. The PAC format is convenient and ready to cook, making it ideal for professional catering. Its meat is renowned for its distinctive flavour, which is more delicate and less fatty than chicken. Professional culinary uses: Guinea fowl is a poultry of choice for seasonal menus and celebrations. ► Traditional cooking: It is excellent roasted in the oven, basted regularly to keep the meat moist. ► Simmered: It can be prepared in a casserole or fricassee with mushrooms, root vegetables or a creamy sauce. ► Accompaniments: Its flavour goes well with autumn/winter flavours such as apple, cabbage, yellow wine or morel mushrooms. ► Servings: A 1.4 kg piece is ideal for serving 2 to 4 people, depending on the context (roast, main course).

Gers guinea fowl capon ±2.8kg XAVIER ABADIE

Caponised around the age of 8 weeks, the Pintadou is reared in the open air like other festive poultry. The fattening phase in the fall is delicate because, even more than the turkey, the Pintadou remains wild and nervous. The Guinea fowl has a more tender flesh than the uncapped guinea fowl. It is a superb poultry with a more marked taste, less fatty than the other capons. Thanks to the caponnage, the meat gains in flavor.

Guinea fowl leg x6 ±1.4kg

Guinea fowl leg Label Rouge ±1kg

Guinea fowl PAC Label Rouge ±1.3kg

This poultry is a Label Rouge free-range guinea fowl (ready to cook - PAC). The product is gutted, trussed, with feet, and packaged in film/tray. The Label Rouge certification guarantees superior quality characteristics: ► Free-range and farm-raised. ► Minimum rearing period of 94 days. ► 100% plant-based feed (including 75% cereals), minerals and vitamins. ► French origin (born, reared and slaughtered in France). This guinea fowl is a class A poultry, renowned for its delicate meat and more pronounced flavour than chicken. Professional culinary uses: Label Rouge guinea fowl is a festive poultry with character, ideal for high-end menus: ► Roasting: Its meat is perfect for roasting, often accompanied by traditional stuffings (apples, chestnuts) or aromatic herbs to enhance its gamey flavour. ► Stews: The breast or thighs can be used in stews (casseroles) for a rustic flavour. ► Fine dining: The Label Rouge designation and French origin are selling points for high-quality menus, banquets and festive meals. Storage and preparation advice: ► Ordering: Product available to order 24 hours in advance (order before 10 a.m. for availability within 24 hours). ► Storage: Fresh product to be stored between 0 and +4°C. As this meat is fresh, it can also be frozen upon receipt. ► Safety: Must be cooked thoroughly before consumption.

French farmhouse guinea fowl supreme Label Rouge x4 vacuum packed ±1.2kg

This Label Rouge free-range guinea fowl supreme is an exceptional cut, ideal for catering professionals. This poultry is raised outdoors in France for a minimum of 94 days and fed exclusively on plant-based products, minerals and vitamins. This guinea fowl supreme comes with skin and bones, guaranteeing tender and flavourful meat. Sold in trays of four pieces weighing 200g each, it is ideal for perfect portion control and quick, elegant service. This guinea fowl supreme has been selected by Le Delas, your wholesale butcher in Rungis, for its quality and taste. Professional culinary uses: Guinea fowl supreme is a choice cut for chefs, as it lends itself to many preparations, from the most classic to the most original. ► Delicate cooking in the oven or at low temperature: to preserve the tenderness of the meat and highlight the golden, crispy skin. ► Creative gourmet recipes: stuffed with mushrooms, morels or seasonal vegetables for refined dishes. ► Festive combinations: enhanced by a foie gras, dried fruit or citrus sauce for festive menus and banquets. ► Elegant presentation: individual portions ideal for high-end service in gourmet restaurants and hotels. ► Event catering: suitable for buffets and tailor-made menus thanks to its consistent size and neat presentation. Storage and preparation advice: This product must be stored in the refrigerator between 0°C and +4°C. For perfect cooking, it is recommended to cook it thoroughly.