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{"id":4864703660106,"title":"Guinea Fowl ( Pintade ) 1Kg | Sunday Roast","handle":"guinea-fowl-pintade-1kg","description":"\u003cp align=\"justify\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGuinea fowl, is a small and hardy bird that’s a relative of the chicken and partridge but has darker meat than either. Guinea hen is the beginner’s game bird – but it’s not at all gamey tasting it is actually quite delicate and can loose if associated or served with too strong flavors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp align=\"justify\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e The flavor is often compared to pheasant, or described as extra-tasty chicken. The lean meat stands up nicely to strong herbs and spices, and guinea hen can be fried like chicken, braised with herbs and root vegetables, or roasted with butter or duck fat. Read on and learn more about your new favorite bird.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp align=\"justify\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAlthough guinea fowl comes from West Africa, this flavorful bird found its way to France via Portugal in the 16th century.  Called pintade in France, its ubiquity on the table has earned it the nickname “Sunday bird.”\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHow to Cook Guinea Fowl\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e?\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003cp align=\"justify\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGuinea hen’s lean and tender dark meat has less fat than chicken and flavor reminiscent of pheasant – a very approachable game bird.  Because of its leanness, you will find that many recipes call for moist cooking methods. You may choose to brine guinea hen, or even cook the parts of the bird separately with different techniques:  grill or pan-sear the breast, and roast, braise or confit the legs. Guinea hen is best when cooked to medium doneness – anything more and you risk drying the delicate meat. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp align=\"justify\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt can be dried, roasted, braised, grilled the only limit is your imagination.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 align=\"justify\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__heading Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003ch2\u003e\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003ctable border=\"2\" width=\"505\" height=\"133\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd border=\"1\" style=\"width: 284px;\"\u003e\u003cb\u003eProduct Details \u003c\/b\u003e\u003c\/td\u003e\n\u003ctd border=\"1\" style=\"width: 234px;\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd border=\"1\" style=\"width: 284px;\"\u003eWeight \u003c\/td\u003e\n\u003ctd border=\"1\" style=\"width: 234px;\"\u003eabout 900-1,100 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 284px;\"\u003ePrice per 100 g \u003c\/td\u003e\n\u003ctd style=\"width: 234px;\"\u003e 198 yen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 284px;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"width: 234px;\"\u003eFrance\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 284px;\"\u003eDelivered as\u003c\/td\u003e\n\u003ctd style=\"width: 234px;\"\u003efrozen \u003cspan\u003e(-18\u003c\/span\u003e\u003cspan\u003e°C)\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003e\u003cbr\u003eIf your desired amount is not available or if you wish to order this product in larger quantities, please contact us\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Whole Meat Japan Online Shop Contact\" href=\"https:\/\/wholemeat.jp\/pages\/contact\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2020-12-28T22:42:41+09:00","created_at":"2020-12-25T10:51:47+09:00","vendor":"Whole Meat","type":"game bird","tags":["guinea fowl","guinea hen","pintade","パンタド","ホロホロ鳥"],"price":158000,"price_min":158000,"price_max":158000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32621607059530,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"309","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Guinea Fowl ( Pintade ) 1Kg | Sunday Roast","public_title":null,"options":["Default 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SKU309","id":7668651982922,"position":9,"preview_image":{"aspect_ratio":1.0,"height":3456,"width":3456,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/cIMG_3964.jpg?v=1609204216"},"aspect_ratio":1.0,"height":3456,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/cIMG_3964.jpg?v=1609204216","width":3456}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp align=\"justify\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGuinea fowl, is a small and hardy bird that’s a relative of the chicken and partridge but has darker meat than either. Guinea hen is the beginner’s game bird – but it’s not at all gamey tasting it is actually quite delicate and can loose if associated or served with too strong flavors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp align=\"justify\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e The flavor is often compared to pheasant, or described as extra-tasty chicken. The lean meat stands up nicely to strong herbs and spices, and guinea hen can be fried like chicken, braised with herbs and root vegetables, or roasted with butter or duck fat. Read on and learn more about your new favorite bird.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp align=\"justify\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAlthough guinea fowl comes from West Africa, this flavorful bird found its way to France via Portugal in the 16th century.  Called pintade in France, its ubiquity on the table has earned it the nickname “Sunday bird.”\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eHow to Cook Guinea Fowl\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e?\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003cp align=\"justify\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGuinea hen’s lean and tender dark meat has less fat than chicken and flavor reminiscent of pheasant – a very approachable game bird.  Because of its leanness, you will find that many recipes call for moist cooking methods. You may choose to brine guinea hen, or even cook the parts of the bird separately with different techniques:  grill or pan-sear the breast, and roast, braise or confit the legs. Guinea hen is best when cooked to medium doneness – anything more and you risk drying the delicate meat. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp align=\"justify\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt can be dried, roasted, braised, grilled the only limit is your imagination.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 align=\"justify\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__heading Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003ch2\u003e\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003ctable border=\"2\" width=\"505\" height=\"133\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd border=\"1\" style=\"width: 284px;\"\u003e\u003cb\u003eProduct Details \u003c\/b\u003e\u003c\/td\u003e\n\u003ctd border=\"1\" style=\"width: 234px;\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd border=\"1\" style=\"width: 284px;\"\u003eWeight \u003c\/td\u003e\n\u003ctd border=\"1\" style=\"width: 234px;\"\u003eabout 900-1,100 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 284px;\"\u003ePrice per 100 g \u003c\/td\u003e\n\u003ctd style=\"width: 234px;\"\u003e 198 yen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 284px;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"width: 234px;\"\u003eFrance\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 284px;\"\u003eDelivered as\u003c\/td\u003e\n\u003ctd style=\"width: 234px;\"\u003efrozen \u003cspan\u003e(-18\u003c\/span\u003e\u003cspan\u003e°C)\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003e\u003cbr\u003eIf your desired amount is not available or if you wish to order this product in larger quantities, please contact us\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Whole Meat Japan Online Shop Contact\" href=\"https:\/\/wholemeat.jp\/pages\/contact\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e"}

Guinea Fowl ( Pintade ) 1Kg | Sunday Roast

Product Description
Maximum quantity available reached.

Guinea fowl, is a small and hardy bird that’s a relative of the chicken and partridge but has darker meat than either. Guinea hen is the beginner’s game bird – but it’s not at all gamey tasting it is actually quite delicate and can loose if associated or served with too strong flavors.

The flavor is often compared to pheasant, or described as extra-tasty chicken. The lean meat stands up nicely to strong herbs and spices, and guinea hen can be fried like chicken, braised with herbs and root vegetables, or roasted with butter or duck fat. Read on and learn more about your new favorite bird.

Although guinea fowl comes from West Africa, this flavorful bird found its way to France via Portugal in the 16th century.  Called pintade in France, its ubiquity on the table has earned it the nickname “Sunday bird.”

How to Cook Guinea Fowl?

Guinea hen’s lean and tender dark meat has less fat than chicken and flavor reminiscent of pheasant – a very approachable game bird.  Because of its leanness, you will find that many recipes call for moist cooking methods. You may choose to brine guinea hen, or even cook the parts of the bird separately with different techniques:  grill or pan-sear the breast, and roast, braise or confit the legs. Guinea hen is best when cooked to medium doneness – anything more and you risk drying the delicate meat. 

It can be dried, roasted, braised, grilled the only limit is your imagination.

Product Details 
Weight  about 900-1,100 g
Price per 100 g   198 yen
Origin France
Delivered as frozen (-18°C)


If your desired amount is not available or if you wish to order this product in larger quantities, please contact us here.

Shipping

Question: How much shipping fee do you charge?
Answer: Shipping fees are 880 Yen, except for Okinawa, Kyushu, and Hokkaido (1200 Yen). If your order exceeds 10,000 Yen, shipping will be free.

Question: Can I request a specific date for my delivery?
Answer: Yes, it is possible. You can enter your desired delivery date and time in the field ORDER NOTES in your cart before placing your order. The following time slots are available:

  • Before Noon 
  • 2pm - 4pm 
  • 4pm - 6pm
  • 6pm - 8pm
  • 7pm - 9pm

Please do not schedule your order for more than 30 days in the future.

Question: How long does it take for my order to arrive? 
Answer: If we receive your order until 1 pm, it will normally be shipped the same day. Orders placed after 1 pm will be shipped the next business day. If we receive your order on Friday evening, we will ship the next Monday if there is no public holiday. Shipping usually takes 1 to 3 business days, but this also depends on the conditions of the shipping company (there might be delays especially around New Year and Obon) and where in Japan you are located.

Question: How do you ship my order?
Answer: All orders are shipped with Yamato/Kuroneko Cool Ta-Q-Bin to guarantee a continuous cooling chain. So your products will arrive at the same temperature as we send it out!

Payment

Question: Which payment methods are available? 
Answer: You can pay by credit card, Amazon Pay, convenience store payment (extra fees will occur), cash on delivery (via Yamato) and NP Later Pay. If you choose cash on delivery, an additional fee has to be paid. 

The following credit cards can be used:
MASTERCARD - VISA - AMERICAN EXPRESS

Wholesale Customers 

If you own a restaurant or hotel in Japan and you are interested in buying our products, feel free to contact us. Please provide the following information:

  • Your name
  • Your company's name 
  • Email address or telephone number 
  • Desired products and quantity

Thawing

Thawing takes some time, so plan ahead. There are two main methods: thawing in the refrigerator or thawing in ice water. 

In the refrigerator: This method is convenient and safe but takes some time. The golden rule is 24 hours for 5 pounds of meat, but this also depends on the temperature of your fridge. Just place your meat into your refrigerator and wait until it is thawed.

In ice water: This method is faster, but also more work. Take an adequately big container (bowl, small bucket) and fill it with water, then add ice cubes. The meat has to be placed in a waterproof bag to avoid contamination, before submerging it into the ice water. Thawing takes approximately 3 hours for 1 kg of meat when using this method. 

Refreezing

Refreezing already thawed meat should be avoided, if possible. If you need to refreeze your meat, we recommend to cook it beforehand.

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