Squab Meat

"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, Pharoahs, 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.

King Cal 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 to fly. 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 meats.