Weekly slaughtering
by production type

TYPE OF PRODUCTION No. of days Weight (kg) Name or producer As %
STANDARD 77 1,65 No 65
RED LABEL 94 min. 2,00 Yes 30
CERTIFIED 82 min. 1,75 Sometimes 4
ORGANIC 98 min. 2,00 Yes 0.5
CAPON 150 min. 2,75 Yes 0.5

All kinds of guinea fowl


Diversified French production

Guinea fowl is contributing to the diversity of French poultry farming and gastronomy. With 45,000 tonnes every year, France is the world's leading producer, consumer and exporter of guinea fowl. There are different types of guinea fowl to suit every taste and budget.

Standard guinea fowl

Standard guinea fowls are reared in buildings measuring between 800 and 1,000 m² with 16 guinea fowl per square metre. The birds do not have access to an outdoor range and are reared to an average age of 77 days and a live weight of about 1.65kg. This type de production, over half of which is aimed at the “portions” market, still currently accounts for two-thirds of French

guinea fowl production.

Label guinea fowl

The production of Label Rouge (or Red Label) free-range guinea fowl production began in the 1970s. This type of guinea fowl is generally reared in buildings measuring 400 m² with 13 birds per square metre. The birds are reared to a minimum age of 94 days and have access to an outdoor range. This type of production, which generally involves selling the birds to hypermarkets and supermarkets or through traditional channels, accounts for almost 30% of French guinea fowl sales..

Certified guinea fowl

Guinea fowl bearing a certificate of conformity are generally reared to a minimum age of 82 days in standard buildings with 15 birds per square metre with no outside access. This type of production, which emerged in the late 1990s, accounts for around 4% of French guinea fowl production.

Organic guinea fowl

Organic guinea fowl are reared in compliance with French organic farming specifications to a minimum age of 98 days with access to an outdoor range.

Guinea fowl capons

The production of guinea fowl capons (castrated males) began in the early 1990s. The perfect festive dish, minimum age of 150 days and an average live weight of about 2.8kg and slaughtered in time for Christmas and New Year..