Whole Squab can be roasted whole or split in half through the breast bone and grilled. The meat is best when cooked no further than medium rare. Pairs well with bold flavors and is often served with rice. Giblets (Liver, Gizzard, Heart) included. Individually vacuum packed.
Yes, Squabs are young pigeons, but don't confuse them with the pesky birds pecking about on city streets. Pigeons raised for their meat are a different breed! One of the first domesticated birds, the practice of farm-raising squab has survived since antiquity because of these birds' delicious flavor. Squab meat is dark (closer to duck than chicken), very tender, high in protein and low in fat. 100% vegetarian and spring water diet. Antibiotic, chemical and hormone free.
Twenty four 13-14 oz Birds, ~20 lbs total. Origin: South Carolina