The significant difference between commodity sausage and pastured sausage comes down to the way the animals are raised, as well as the processing method of the farm. Our farm offers a range of sausages from six different species. Our sausages are slightly leaner, better seasoned, and made from higher-quality cuts than the average sausage you may find in the grocery store.
Sick of just eating plain meat? Looking for a unique way to enjoy some pastured guinea?
One of our favorite ways to eat guinea fowl is cooked in a terrine.
What the heck is a terrine?
A terrine is traditional in French cuisine and is a meat, fish or veggie mixture that has been cooked in advance and allowed to cool or set in the container. It is cooked and served in a loaf pan, so it's kind of like a meat bread!
Terrine is similar to pate in the sense that it is served cool, but it doesn’t necessarily contain liver and uses a lot more ingredients to give it a unique texture profile. Terrines seem sophisticated, but we are not sophisticated chefs. We wanted to make this a super easy recipe to enjoy a unique and fun recipe.
If a chicken and a duck had a baby…
Have you tried guinea fowl? The taste is similar to wild game, but more delicate, not as strong. We think it tastes like a mix between chicken and duck.
Nutrient-wise, guinea meat is high in Vitamin K, niacin and Vitamin B1.
Guineas roam more than any other poultry species, so they are slightly leaner than chicken… making the cooking method pretty important.