Date(s) - 04/20/2018
Guinea Fowl are sometimes known as Helmeted Guinea Fowl (Numida meleagris). Guineas are native to the dry areas of Africa and were domesticated, in Africa, more than 4000 years ago. French Guineas have been bred for meat production in France for many years. They are at least 50% larger than the Pearl Guineas from which they developed. In many locations, the dark meat of guinea fowl is considered a delicacy. The meat is much like Cornish meat, being very tight muscled and is; therefore, very popular with those who need the meat to be firm following cooking, such as gumbo, stew, and soup.
French Guinea keets are very active. They are identical in color to Pearl keets but are considerably larger since French Guinea hens lay larger eggs. The back and top top of the head is dark brown with light brown streaks running the entire length. The wing tips, throat, chest and abdomen are light brown. Their beak, clean legs and feet are orange. They do not have a comb.
The plumage of French Guineas, which is identical to the plumage of Pearl Guineas, is blue-gray throughout, generously and regularly marked with pear-like white spots or wavy bars of white depending on the section of the bird in question.