"Squab", or young pigeon, has been
bred for food for centuries dating back to early Asian and Arabic cultures. The
chronicles of history place Squab high on the list of delicacies enjoyed by
ancient Emperors, Kings, Pharaohs, and Medieval Royalty. King-Cal carries on
these culinary traditions long ago established throughout Europe, the Far East,
the Middle East and virtually every corner of the world. Often said to be the
"Meat of Kings", Squab today retains its rightful position on the
menus of finer dining establishments everywhere. Squabs are being enjoyed by an
ever increasing number of discerning people who appreciate excellence in dining,
whether at home or away.
Our Squabs are characterized by broad, full
breasts. Careful breeding and a specially formulated diet of natural high
proteins and whole grains produces meatier birds. Parent birds or
"breeders" mate for life and share the responsibilities of raising
their young. True Squabs have never flown.
Dressed for market 4 weeks after hatching, the
meat of a Squab is distinctly unlike domestic poultry or wild game birds. Dark,
moist and flavorful, each bird is prepared for market before it is old enough
Squabs possess a characteristic which allows
them to retain more moisture during the cooking process than other poultry -
the result being a very versatile and easy bird to prepare for large or small
groups of people. Squab is known to be one of the most easily digestible of all
Our Squabs are raised with no antibiotics or
hormones, in open barns and humane, stress-free conditions.
Squab Meat is compatible with Keto Diet, Alpha-Gal
Allergy, Paleo diet and many other dietary restrictions.