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

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Bone

Breast

Carcass

Crown

Fat

Gizzard

Ground

Heart

Leg

Liver

Skin

Supreme

Whole

Wing

Breeds & varieties

A sample of named types with their own origin and culinary profiles. Showing 10 of 12.

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Wood Pigeon

Carneau

King Pigeon

Rock Dove

Mondain

Columba palumbus

Homing Pigeon Meat Type

Domestic Pigeon

Columba livia domestica

Squab

View all 12 breeds & varieties

Characteristics

Preparations

Bone InBonelessBraisedChilledConfitCuredDicedFreshFrozenGrilledGroundHalvedMincedPoachedQuarteredRoastedSaltedSkin OnSkinlessSlicedSmokedSpatchcockedWhole

Provenance

Antibiotic FreeBiodynamicCorn FedFarm AssuredFree RangeGrain FedHalalHeritageHormone FreeKosherLabel RougeOrganicPasture RaisedRegenerativeRSPCA AssuredSlow Grown

Sources

Indoor FarmedOutdoor FarmedWild

Traits

DarkGameyIntenseIronLeanRichSavouryTender

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 192

Amount per 100 g

Total Fat 10.3 g
Saturated Fat 2.84 g
Trans Fat 0.1 g
Monounsaturated Fat 3.97 g
Polyunsaturated Fat 2.09 g
Cholesterol 94.9 mg
Sodium 74.6 mg
Salt 0.15 g
Total Carbohydrate 0.95 g
Dietary Fibre 0 g
Total Sugars 0.5 g
Complex / starch 0 g
Protein 21.8 g
Water 65.6 g

Detailed nutrients

Energy 192 kcal
Water 65.6 g
Carbohydrates 0.95 g
- Sugars 0.5 g
  - Monosaccharides 0.36 g
  - Disaccharides 0.16 g
Protein 21.8 g
- Animal Protein 20.7 g
Fat 10.3 g
- Saturated Fat 2.84 g
- Monounsaturated Fat 3.97 g
- Polyunsaturated Fat 2.09 g
  - Omega-3 0.21 g
  - Omega-6 1.05 g
- Trans Fat 0.1 g
Vitamins 44.3 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.63 mg
- Vitamin B5 — Pantothenic Acid 1.18 mg
- Vitamin B6 0.58 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.9 µg
- Vitamin B12 — Cobalamin 2.9 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.1 µg
Minerals 389 mg
- Major Minerals 383 mg
  - Calcium 64 mg
  - Sodium 74.6 mg
  - Potassium 244 mg
- Trace Minerals 6.3 mg
  - Iron 0.9 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.15 g
- Sodium Chloride 0.15 g
Cholesterol 94.9 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 2.9 · vitamin-a: 20 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 6.63 · vitamin-b5-pantothenic-acid: 1.18 · vitamin-b6: 0.58 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.1 ·

Minerals

Sodium: 74.6 · Potassium: 244 · Calcium: 64 · Iron: 0.9 · Zinc: 0.4 · Iodine: 5 ·

Poultry muscle is relatively lean; skin and dark meat raise fat and energy.

In the kitchen

Culinary partners and combinations that usually underperform with Pigeon.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

Grading systems

Grades are placed along a shared scale so systems can be compared side by side.

European Union

EU Poultry

Class B Class A

History

3000 BCEEG

Rock doves were domesticated early and kept for meat and messaging across the ancient world.

1000FR

Medieval dovecotes supplied European tables with squab as a valued protein.

1800FR

French cuisine refined pigeon and squab dishes as restaurant and bourgeois classics.

1950

Commercial squab farming and wild wood pigeon shooting both fed specialty poultry demand.