Red Label Guinea fowl
Red Label Guinea fowl is surprisingly underrated, given its impressive flavor. Its lean meat is exceptionally tasty and reminiscent of its wild origins.
What you need to know
The guinea fowl originates from Africa, where it is still found in the wild, living in the trees. It was imported by the Greeks and Romans, who used it as an offering to the gods. Its name comes from the Spanish word pintado, which means "painted or made up", a reference to its pointed crest and red wattles, which give it a dressed up look. The guinea fowl that is farmed in Europe is genetically very similar to the original African bird, thanks to the meticulous selection of species for their taste, resistance to disease and laying qualities. For that reason, it still displays many characteristics of the wild bird and needs to be kept in conditions that take into account its fierce and gregarious character. Red Label farmed guinea fowl must come from a hardy, slow-growing breed. It needs to be free range and spends at least 94 days in farms with no more than 13 birds per square meter (11 square feet). Buildings are smaller (4,300 square feet, max.), with natural light, and must allow the birds access to a grassy run or an open air aviary. Their feed contains at least 70% cereals during their growth period.
Guinea fowl is one of the leanest types of meat available. It is particularly rich in protein, contains a balanced amount of good fats and is low in cholesterol.
How to use
Keep refrigerated at 4°C for 2 to 3 days and according to the Use By Date if one is indicated. The best way to store it is wrapped in parchment or a cloth (remove the plastic film if it is on a tray). This is believed to enhance the meat.
Guinea fowl is sold whole, ready to cook, or in portions. It can be roasted, grilled, steamed or cooked en papillote(wrapped in parchment paper).
Cabbage, foie gras, apple, grape, spices
To drink: a red Graves AOC, Cornas AOC, Alsace Pinot Noir AOC.