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• The guinea fowl, also known as Helmeted Guinea fowl (Numidia Meleagris) and Gallinaceous Guinea fowl, is a bird which develops well in an aviary despite its wild character. It is the size of a small chicken and has a greyish plumage with white dots that appear to have been painted. • Known for 2000 years, the guinea fowl originated in Africa, where it is sometimes still found in the wild. Today, practiced in most parts of the world, guinea fowl breeding is particularly developed in France. Practical info Originally from Africa, where they live in the wild, guinea fowls were introduced to France, where they adorned or completed the farmyards. Guinea fowl whose plumage is dark grey speckled in white, are bred for their firm, tender and tasty meat. France is the no.1 producer, consumer and exporter worldwide of guinea fowl. Fresh guinea fowl must have a beautiful skin color: ranging from straw yellow, orangey to a yellowish brown slightly grey. The guinea fowl can be kept 8 days in the refrigerator and up to 18 months in the freezer. Whole guinea fowl is easy to cook and very tasty when oven baked, while the parts (thighs and supremes (breasts)) are ideal for rapid preparations (sautéed, barbecued...) destined for all of today’s consumers: from the gourmet to the young and active and single individuals looking for convenience and simplicity.
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