With red, tender meat and a plump breast, this is a bird that has been eaten forever, as far as we can tell. Around the world, across cultures and history, the squab has appeared on the best tables, from castles to farmhouses. Why not on yours?
Squab meat is richly flavored, silky in texture, and though lean, is known for its singular ability to retain moisture during cooking, in part because the fat in the skin renders out during cooking.
It is perfect for classic French recipes but adaptable to many cuisines. Just remember, squab is at its best when served rare to medium rare.
Since day one, D’Artagnan has been dedicated to finding farmers that share our vision of more humane and sustainable methods of rearing livestock. By working only with farms that respect nature and focus on the best animal welfare practices, we can stand proudly behind all of our products.
Originally domesticated in Ancient Egypt, squab has remained a traditional part of many diets around the world. Now its tender and lean red meat is gaining in popularity in the United States.
We source our squab from a cooperative of farms in California’s beautiful Central Valley, where they raise the prolific King breed birds. Known for its large size and full breast, this is a breed preferred for its meat.
Inside protected and open barns, the birds are allowed to breed and rear their young in nest boxes. The mated pairs of adult pigeons feed young birds a mix of high-protein grains including soy, sorghum and corn.
The fledgling squabs have never flown and are raised until four weeks of age, when they are adult size but before their muscles toughen. As with all our products, no hormones or antibiotics are ever administered.