Poultry
Pigeon
Pigeon is a dark-meated culinary bird; young birds sold as squab are tender enough for quick roasting and pan-searing, while older pigeons suit slow braises and pies. Farmed squab offers consistent size; wood pigeon is leaner and more gamey. Breast is the premium cut, often served pink. Livers enrich pâtés and sauces. Distinct from chicken in colour, iron flavour, and portion size.
Also known as: Pigeon / Pigeonneau, Wood Pigeon / Squab, Squab, Gēzi, Hamam
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Breeds, cuts & preparations
Variety
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Grading systems
European Union — EU Poultry Class
A
History
Rock doves were domesticated early and kept for meat and messaging across the ancient world.
Medieval dovecotes supplied European tables with squab as a valued protein.
French cuisine refined pigeon and squab dishes as restaurant and bourgeois classics.
Commercial squab farming and wild wood pigeon shooting both fed specialty poultry demand.