Squab

Squab is a term used in culinary circles to refer to a young domestic pigeon or its meat. The meat is widely described as tender, moist and richer in taste than many commonly consumed poultry meats. However, squab is not limited to pigeons, as it can also refer to young doves, game birds such as pheasants, and other juvenile birds.

History

The practice of domesticating pigeons dates back to at least 3000 BC, as evidenced by Mesopotamian cuneiform tablets and Egyptian hieroglyphics. Pigeons were kept not only for their meat but also for their droppings, which were used as fertilizer. The Romans, in particular, were adept at preparing squab; on one occasion, they fed their armies from pigeon towers, demonstrating the practicality and sustainability of pigeon meat.

Culinary Use

Squab is a staple in many cuisines around the world. In French cuisine, squab is often paired with rich, hearty flavors like truffles and foie gras. In Moroccan cuisine, squab is a key ingredient in Pastilla, a savory pie traditionally served at weddings and other special occasions. In Chinese cuisine, squab is typically roasted and served with a sweet and sour sauce.

Breeding and Production

Squab is produced by breeding domestic pigeons in a controlled environment. The birds are typically slaughtered at four weeks old when they are at their most tender. The United States is one of the largest producers of squab, with California leading the way in terms of production.

Nutritional Value

Squab is a good source of protein, vitamins, and minerals. It is low in fat and high in iron, making it a healthy choice for those looking to incorporate more poultry into their diet.

See Also

• Poultry
• Game (hunting)
• Dovecote

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