Deboned guinea fowl

cooked in oven

82.00 / VAT included

Typical specialty from Emilia Romagna


SKU FAR01 Categories ,

Cooked product based on guinea fowl meat. It derives from the complete deboning of the guinea fowl, stuffed and tied by hand, and subsequently baked in the oven.
The final core cooking temperature of the product is +71/72° C.

Additional information
Weight 2.3 kg

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We are located in the tastiest part of Italy: Langhirano, near Parma, Emilia, the beating heart of Italian gastronomic quality.

Langhirano is a revered site for any gourmet who’s fond of air cured ham. Only here, in the valley where the Parma Creek runs, the weather agents provide the unique conditions that allow the perfect seasoning process for Parma Ham and the other great cold cuts of Parma tradition.
We have worked here since 1956. 

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