Halfway between game and chicken, guinea fowl (pintade) has become one of my favorite French foods. France is the number one producer of this delicate poultry, and only 10% of the production is exported, mainly to nearby European countries. Guinea fowl meat is darker and tastier than chicken and can be cooked the same way, but is especially suitable to dishes with deep, rich flavors. Check out recipe ideas on the trade site Pintade.com.
No comments:
Post a Comment