The king of guinea fowl

The guinea fowl capon: the party poultry!

The most gourmet type of poultry and recognised for its superb flavour and tenderness, the guinea fowl capon is sure to take pride of place on your Christmas table. Its unique flavour unlike no other is selected for the finest tables and is certain to delight your guests’ taste buds.

Special rearing methods for an exceptional bird!

The production of guinea fowl capons for end-of-year festivities has been developing for the last few years. Weighing an average 2.8 kg alive at the abattoir, is reared for a minimum 150 days. . Surgical caponisation is performed before 13 weeks under the supervision of the certifying body.

During the last four weeks of rearing, the guinea fowl capon is fed with cereal and/or dairy produce. The care and attention given to rearing capons give the birds their melt-in-the-mouth meat and fine, delicate flavour.

How are guinea fowl capons presented?

Capons can be presented in various forms. Whole and ready to cook (no giblets), whole but with giblets, head and feet attached, or in more traditional forms: trimmed with its feathers still attached for the purpose of presentation. A feast for the eyes and the palate!

How should you store a guinea fowl capon?

Keep stored in a refrigerator at 4°C taking care to wrap it in greaseproof paper or a cloth (first removing the plastic film if the bird comes on a tray), so the meat of your capon will become more refined.