GUINEA FOWL - FROM OUR FARMS TO YOUR TABLES

The guinea fowl was domesticated by humans back in ancient times. For hundreds of years, it was treated as an exquisite and festive dish in various European countries, and recipes for guinea fowl dishes can be found in old surviving cookbooks.

Guinea fowl meat has a flavour reminiscent of wild birds, but lacks the characteristic odour and is much more delicate.
It is characterized by a low fat content, making it a suitable option for those interested in a low-calorie diet. It is a source of vitamins B3, B5, B12, and B6, as well as zinc.

As an exquisite substitute for venison, it is prized by professional chefs.