Butchery | Goose - Guinea fowl

Guinea fowl Excellence french origin ±2kg

This French Excellence guinea fowl benefits from the Quality Origin France label, attesting to breeding that respects French traditions and rigorous traceability. This characterful poultry reveals firm and flavorful meat, with subtle aromas that distinguish it from conventional poultry. Its red and fine meat develops delicate flavors with a hint of game, a characteristic appreciated by connoisseurs. With an approximate weight of 2kg, this guinea fowl constitutes a refined alternative to classic poultry, perfect for individual portions or small tables. Its practical format facilitates preparation and presentation in professional kitchens. Carefully selected by Le Delas, your wholesaler in Rungis, this Origin France labeled guinea fowl satisfies the requirements of professionals seeking authenticity and French quality for their culinary creations. Culinary uses: Ideal for gastronomic menus and characterful dishes. Perfect roasted with Provence herbs, mushrooms or seasonal fruits. Excellent stuffed with chestnuts, walnuts or mushrooms to enhance its flavors. Lends itself remarkably to casserole cooking with vegetables and aromatics. Sublime as ballotine or deboned for elegant presentations. Perfectly suited for autumn menus and original culinary creations. Storage and preparation advice: ► Store in refrigerator between 0°C and 4°C ► Remove 45 minutes before cooking to temper the poultry ► Recommended cooking: 200°C, allow 25 minutes per 500g ► Baste regularly to prevent meat from drying out ► Pink cooking recommended to preserve tenderness

French guinea fowl supreme x4 vacuum packed ±800g

Ces suprêmes de pintade française sont des portions de volaille de haute qualité, conditionnées sous vide par lot de 4 pièces. Chaque suprême pèse environ 200g, pour un poids total par emballage de ±800g. Le suprême est la poitrine de la pintade, désossée, mais avec la peau et le premier manchon de l'aile conservés, ce qui garantit une excellente présentation et maintient la chair moelleuse pendant la cuisson. L'Origine France est certifiée pour l'intégralité du cycle de vie de l'animal (né, élevé, abattu en France). Usages culinaires professionnels : Le suprême de pintade est une pièce de choix, très appréciée pour sa saveur typée et sa présentation élégante : ► Rôtissage/Saisie : Idéal pour être poêlé ou rôti côté peau (à feu doux pour une peau croustillante), puis terminé au four. ► Plats Gastronomiques : C'est une base parfaite pour des plats de volaille française haut de gamme avec des sauces riches (morilles, vin jaune, crème). ► Contrôle des portions : Le conditionnement en portions individuelles de ±200g permet un contrôle strict du coût portion. Conseils de préparation et de mise en œuvre : ► Format : 4 portions par poche, idéal pour minimiser le gaspillage et faciliter la gestion des stocks. ► Cuisson : Commencez toujours par saisir côté peau à basse température pour la rendre croustillante avant de retourner le suprême. ► Conservation : Produit frais, à conserver selon les DLC et les normes d'hygiène de la volaille fraîche (entre 0°C et +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).

Guinea fowl leg x6 ±1.4kg

Label Rouge Le Prince farmhouse guinea fowl from Dombes ±2kg VOLAILLES DE LA DOMBES

These free-range guinea fowls are raised for 101 - 110 days, surpassing the 94 required for Label Rouge standard. When cooked these birds have beautifully golden crispy skin with a characteristic aroma.

Guinea fowl leg Label Rouge ±1kg

Guinea fowl PAC Label Rouge ±1.3kg

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.