A whole squab pigeon — a young domesticated bird slaughtered at around four weeks, before it has flown. This is a fundamentally different product from wild pigeon (wood pigeon). Because the bird has never exercised its flight muscles, the meat is exceptionally tender: rich, dark, and deeply flavoured but without the toughness or intense gaminess of a wild bird. Squab sits in a category of its own — closer to red meat than to poultry in both colour and character, and the breast should be treated accordingly: served pink, more like a rare steak than a roast chicken. This squab is the Hubbell breed, raised on corn grain and wheat in Plounéour-Ménez in the Monts d'Arrée, western Brittany. It is a bird prized by Michelin-starred kitchens across France for its refined flavour, its tender texture, and its versatility. Each bird is prepared and trussed in-house by FINE & WILD, arriving oven-ready and blast frozen. The bird retains its blood, which intensifies both the colour and the depth of flavour in the meat. You may notice some blood on the skin when you unwrap the bird — this is normal and can be rinsed off before cooking. Squab is one of the most underused ingredients in home cooking, largely because most people have not had access to a good one. Once you cook it, you will understand why professional kitchens value it so highly. A single bird is a generous main course for one, or can serve two as a starter. Producer: Brittany, France. Prepared and trussed in-house by FINE & WILD. Ingredients: Whole squab pigeon Storage: Store frozen. Defrost in the refrigerator for 12–24 hours before cooking. Once defrosted, use within 2 days. Do not refreeze. Net: 300g±
