Guinea Fowl (Pintade)
Numida meleagris · pintade · guinea fowl
Guinea Fowl (Pintade): what every chef needs to know
When prep begins, Guinea fowl is right there: an African breed kept in Europe as an alternative to chicken. The meat is darker and more intensely flavoured than chicken with a lightly gamey character. Guinea fowl is leaner than chicken: the breast has approximately 5–6% fat and a protein content of 23g/100g. In French cuisine (pintade), guinea fowl is traditionally prepared with cream, mushrooms and Armagnac. HACCP: as a poultry product, the core temperature is minimum 74°C (165°F) per EU Regulation 852/2004 and EU Regulation 2073/2005. Guinea fowl is seasonally available (autumn–winter) but farmed examples are available almost year-round.
Guinea Fowl (Pintade): nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central.
Guinea Fowl (Pintade): classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Guinea Fowl (Pintade): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Guinea Fowl (Pintade): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Guinea Fowl (Pintade): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Wild guinea fowl: autumn and winter (September–February). Farmed guinea fowl is available almost year-round.
Guinea Fowl (Pintade): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Guinea Fowl (Pintade): wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Guinea Fowl (Pintade)
What is the difference between guinea fowl and chicken?
Guinea fowl has a more intense, lightly gamey flavour and darker meat than chicken. It is leaner (5–6% fat in the breast vs 7–9% for chicken), has shorter cooking times and pairs better with robust sauces and winter preparations. Culinarily it sits between chicken and pheasant.
Does guinea fowl need to reach the same core temperature as chicken?
Yes — minimum 74°C (165°F) as poultry per EU Regulation 852/2004. Guinea fowl is a Campylobacter risk group per EU Regulation 2073/2005. Always measure at the thickest point of the breast or leg.
When is guinea fowl at its best?
Wild and free-range guinea fowl is at its best in autumn and winter (September–February): firmer meat and more intense flavour from movement in the natural environment. Farmed guinea fowl is consistently good year-round but has a milder flavour.
At what temperature should you store Guinea Fowl (Pintade)?
Store Guinea Fowl (Pintade) at 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Guinea Fowl (Pintade) professionally?
The primary professional technique for Guinea Fowl (Pintade) is Braising in white wine on 160°C during 1,5 hours, kerntemp 74°C for juicy resulaat. Always verify core temperature with a calibrated probe thermometer.
Does Guinea Fowl (Pintade) contain allergens?
Guinea Fowl (Pintade) is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
