Guinea Fowl Legs

72 legs (about 28 lbs total)
Out of Stock
Incl S&H
Product Information


Guinea fowl (aka pintade, faraona, African pheasant) are a variety of exotic poultry originally from Africa that has become a popular roasting bird in France & Italy.  Their slightly red meat is lean with flavor stronger than chicken and pheasant but less potent than duck.

Some chefs prefer guinea fowl legs as an exotic poultry alternative to pheasant, because guinea fowl have fewer tendons in the leg & thigh – making them easier to prepare.


Store guinea fowl legs in your freezer until you’re ready to use them, then thaw.

Thawing Tips


Guinea fowl legs can be roasted, braised, grilled or cooked confit in duck fat.

They can be marinated, buttered (under the skin), barded (wrapped with bacon or pancetta) or brined before cooking to help keep them moist & introduce additional flavor.

How to Brine Meat & Poultry

Guinea Fowl Recipes