Tableside Information:

What the French call "Pintade" is commonly known in America as Guinea Fowl or Guinea Hen. Most American-raised guineas are tough and gamey because they're bred to protect farms from pets and predators - not for culinary experience. Our partner's delicious Pintades come from a French breeding stock of the finest ISA Essor Guinea Fowl and are raised naturally on small family farms. That's why our partner's Pintade Fermiere is the best-tasting guinea in America.

• Light meat bird with a robust taste
• Flavorful alternative for chicken in any recipe
• Higher in protein and lower in fat and calories than most other meats
• Rich with essential fatty acids, calcium, magnesium, iron, and vitamins E, B1, and B2

Food Information:

Our partner raises their Heritage Guineas with old-world care and tradition on their small family farms using "never EVER" standards of purity. Then, they go beyond even that. They require their farmers to raise the birds using French Label Rouge guidelines

• The Best Lineage: Only certain genetics are allowed. Slow-growing breeds tend to be heartier and more disease resistant for free-range life than commercial breeds.
• Small Houses on Small Farms: Smaller poultry houses are required than in industrial farms, and houses per farm are limited to four. This assures the care and attention of being raised by small farmers.
• Access to the Outside: After six weeks of age, birds are given access to the outdoors from 9 a.m. until dusk.
• Slow Growing: Birds are grown a minimum of 75 days, much longer than commercial birds.
• Smaller Flock in Every House: A maximum density requirement ensures birds are allowed more room in the houses than industrial birds.
• Minimum Dressed Weight: All of the birds must be at least 2.2 lb without giblets.
• The Cleanest Conditions: A minimum sanitation period of 21 days between flocks assures houses are free of disease.
• Nearby Farm: To make sure birds are handled humanely and not dehydrated, they must travel no more than 2 hours or 64 miles to the processing plant.
• Air Chilled: Birds are air chilled, so they are never submerged in chlorine and they are processed by hand.

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