Whole guinea fowl

Guinea fowl is most commonly found whole, which is suitable for every type of cooking. You can buy it ready to cook (i.e. completely gutted with its neck and feet removed) or simply with its intestines removed for the purpose of storage.

At traditional butchers and poulterers, the giblets (neck, gizzards, heart and liver) are often sold separately and can be used to make stuffing, sauces or stocks.

There is a wide range of guinea fowl options to suit every taste and budget, from standard and free-range Red Label to certified and organic.

The capon (generally Red Label and free range) complements the offer and is a popular choice for Christmas and New Year feasts.