What the French call "Pintade" is commonly known in America as Guinea Fowl or Guinea Hen. Most American-raised guineas are tough and gamey, because they're bred to protect farms from pests and predators - not for the culinary experience.
Joyce Farms' delicious Pintades come from a French breeding stock of the finest ISA Essor guinea fowl, and we raise them naturally on small family farms in North Carolina. That's why our Pintade Fermiere is the best-tasting guinea in America.
We raise our Heritage Guineas with old-world care and tradition on our small family farms using "never EVER" standards of purity. Then, we go beyond even that. We require our farmers to raise the birds using French Label Rouge guidelines.
Only certain genetics are allowed. Slow-growing breeds tend to be heartier and more disease resistant for free range life than commercial breeds.
Smaller poultry houses are required than in industrial farms, and houses per farm are limited to four. This assures the care and attention of being raised by small farmers.
After six weeks of age, birds are given access to the outdoors from 9 a.m. until dusk.
Birds are grown a minimum of 75 days, much longer than commercial birds.
A maximum density requirement ensures birds are allowed more room in the houses than industrial birds.
All of our birds must be at least 2.2 lbs without giblets.
A minimum sanitation period of 21 days between flocks assures houses are free of disease.
To make sure birds are handled humanely and not dehydrated, they must travel no more than 2 hours or 64 miles to the processing plant.
Birds are air chilled, so they are never submerged in chlorine and they are processed by hand.