Instantly add elegance and gourmet appeal to your table by featuring squab at your next dinner. Considered a delicacy, squab is simply the culinary term for a young pigeon. Generally harvested before four weeks of age, squab is incredibly tender and full of flavor. While chicken boasts both white and dark meat, squab has all dark meat, and a relatively fatty skin like duck, which imbues the meat with flavor and keeps it juicy during the cooking process.
Best served medium-rare, squab is easy to cook and extremely versatile. Roasted, pan-fried, or grilled, prepare squab in any of the ways you’d make chicken or any other poultry. Less intensely flavored than most other game meats, squab lends itself to a wide range of flavor combinations.
A great option for those who are environmentally conscious, squab is a sustainable food source. Raised on small farms and ranches, our pigeons from Broadleaf, are raised in small groups and fed an all-natural diet. Never given any hormones, antibiotics, or additives, you’ll find our squab is both a delicious and wholesome protein source! As with all meats, for best results, prepare your squab as soon as you can to ensure it’s as fresh as possible. Squab will keep well for up to four days in the refrigerator tightly wrapped. Freezing is also an option and can be kept well for up to a month in the freezer.