Label Rouge French Guinea Fowl | FINE & WILD UK

Guinea Fowl Label Rouge

Name: Guinea Fowl Label Rouge
Brand: LE MARCHE DE CHEFS
SKU: BRESGUIN
Price: 30.00 GBP
Availability: InStock

£30.00

Net: 1.25kg± France Label Rouge certified — free-range, minimum 94 days Slow-grown, cereal-fed, no GMOs

A whole French guinea fowl, Label Rouge certified — free-range, slow-grown for a minimum of 94 days, and cereal-fed. Lean, firm meat with a subtle gamey depth that sits between chicken and game bird. Prepared and trussed in-house by FINE & WILD. Blast frozen, oven-ready.

£30.00

A whole French guinea fowl (Numida meleagris), Label Rouge certified — free-range, slow-grown, and raised to standards that represent the highest tier of mainstream French poultry production. Guinea fowl sits between chicken and game bird in character: the meat is slightly richer and more complex than chicken, with a subtle gamey note and a firmer, leaner texture, but far milder than pheasant or grouse. It is an outstanding choice when you want something more interesting than chicken without venturing into full game territory.

The guinea fowl is genetically very close to its wild African ancestors, and Label Rouge certification ensures that its rearing reflects the bird's natural character. Label Rouge guinea fowl must be a slow-growing, hardy breed, raised for a minimum of 94 days with outdoor access, in small poultry houses of no more than 400m². The birds are fed a diet of at least 70% cereals, with no GMOs and no growth-promoting antibiotics. The result is firm, well-developed meat with genuine depth of flavour — the kind of difference you notice from the first bite.

Because guinea fowl is lean, it benefits from careful cooking. The breast can dry out if overcooked, so basting, barding, or placing butter under the skin before roasting is worthwhile. The legs are firmer and take well to longer, slower cooking. Each bird is prepared and trussed in-house by FINE & WILD, arriving oven-ready and blast frozen to −30°C.

Producer: Label Rouge certified farms, France. Prepared and trussed in-house by FINE & WILD.

Ingredients: Whole guinea fowl (Numida meleagris)

Storage: Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.

Net: 1.25kg±

Remove the guinea fowl from the freezer and defrost in the refrigerator for 24–36 hours — the bird is slightly denser than a standard chicken and needs a full day to defrost completely. Once thawed, remove from the fridge 20–30 minutes before cooking. Pat the skin thoroughly dry with kitchen paper.

Guinea fowl is lean, and the breast will dry out before the legs are done if you are not careful. The simplest protection is to place a generous knob of softened butter mixed with salt and herbs (thyme, tarragon, or rosemary all work well) under the skin of the breast before roasting. Alternatively, lay strips of streaky bacon or pancetta over the breast.

For a whole roast, preheat the oven to 190°C (fan 170°C). Season the bird generously with salt and pepper, rub the outside with olive oil or softened butter, and place breast-side up in a roasting tin. Roast for approximately 1 hour 15 minutes to 1 hour 25 minutes, basting every 20 minutes with the pan juices. The bird is done when the juices run clear from the thigh and the internal temperature at the thickest part of the thigh reaches 74°C. If the breast is browning too quickly, cover loosely with foil for the final 20 minutes.

Rest the bird for at least 15–20 minutes before carving. This is not optional — guinea fowl tightens if carved too soon.

For a two-stage approach, remove the legs and roast or braise them separately, then cook the crown at a higher temperature (200°C) for a shorter time — around 25–30 minutes. This gives you a juicier breast and fully cooked legs without compromise.

Guinea fowl pairs naturally with autumnal and earthy flavours: wild mushrooms, chestnuts, lentils, root vegetables, and robust herbs like thyme, sage, and rosemary. It is excellent with bacon, shallots, and a red wine or Madeira sauce, and also takes well to gentler treatments — roasted with lemon, garlic, and a glass of white wine in the pan.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

A whole French guinea fowl (Numida meleagris), Label Rouge certified — free-range, slow-grown, and raised to standards that represent the highest tier of mainstream French poultry production. Guinea fowl sits between chicken and game bird in character: the meat is slightly richer and more complex than chicken, with a subtle gamey note and a firmer, leaner texture, but far milder than pheasant or grouse. It is an outstanding choice when you want something more interesting than chicken without venturing into full game territory.

The guinea fowl is genetically very close to its wild African ancestors, and Label Rouge certification ensures that its rearing reflects the bird's natural character. Label Rouge guinea fowl must be a slow-growing, hardy breed, raised for a minimum of 94 days with outdoor access, in small poultry houses of no more than 400m². The birds are fed a diet of at least 70% cereals, with no GMOs and no growth-promoting antibiotics. The result is firm, well-developed meat with genuine depth of flavour — the kind of difference you notice from the first bite.

Because guinea fowl is lean, it benefits from careful cooking. The breast can dry out if overcooked, so basting, barding, or placing butter under the skin before roasting is worthwhile. The legs are firmer and take well to longer, slower cooking. Each bird is prepared and trussed in-house by FINE & WILD, arriving oven-ready and blast frozen to −30°C.

Producer: Label Rouge certified farms, France. Prepared and trussed in-house by FINE & WILD.

Ingredients: Whole guinea fowl (Numida meleagris)

Storage: Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.

Net: 1.25kg±

Preparation / Cooking

Remove the guinea fowl from the freezer and defrost in the refrigerator for 24–36 hours — the bird is slightly denser than a standard chicken and needs a full day to defrost completely. Once thawed, remove from the fridge 20–30 minutes before cooking. Pat the skin thoroughly dry with kitchen paper.

Guinea fowl is lean, and the breast will dry out before the legs are done if you are not careful. The simplest protection is to place a generous knob of softened butter mixed with salt and herbs (thyme, tarragon, or rosemary all work well) under the skin of the breast before roasting. Alternatively, lay strips of streaky bacon or pancetta over the breast.

For a whole roast, preheat the oven to 190°C (fan 170°C). Season the bird generously with salt and pepper, rub the outside with olive oil or softened butter, and place breast-side up in a roasting tin. Roast for approximately 1 hour 15 minutes to 1 hour 25 minutes, basting every 20 minutes with the pan juices. The bird is done when the juices run clear from the thigh and the internal temperature at the thickest part of the thigh reaches 74°C. If the breast is browning too quickly, cover loosely with foil for the final 20 minutes.

Rest the bird for at least 15–20 minutes before carving. This is not optional — guinea fowl tightens if carved too soon.

For a two-stage approach, remove the legs and roast or braise them separately, then cook the crown at a higher temperature (200°C) for a shorter time — around 25–30 minutes. This gives you a juicier breast and fully cooked legs without compromise.

Guinea fowl pairs naturally with autumnal and earthy flavours: wild mushrooms, chestnuts, lentils, root vegetables, and robust herbs like thyme, sage, and rosemary. It is excellent with bacon, shallots, and a red wine or Madeira sauce, and also takes well to gentler treatments — roasted with lemon, garlic, and a glass of white wine in the pan.

Delivery

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Order Before 2pm For Uk Next Day Delivery

SELECT YOUR DELIVERY DATE AT CHECKOUT

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