guinea fowl garum

naturally fermented, unfiltered, raw, handmade in Berlin

Our Perlhuhn garum is a seasoning sauce made from the noble carcasses of the Miéral guinea fowl from Bresse and aged naturally for 18 months in red wine barriques. The carcasses come from chef Joachim Gerner of the prestigious two-star restaurant Facil in Berlin. The Perlhuhn garum impresses with its intense, hearty taste, reminiscent of concentrated poultry broth and infused with an abundance of umami. The carcasses are subjected to a multi-stage processing, with some parts gently simmered for a day and others roasted in the oven. This elaborate processing gives the garum complexity and depth, with roasted aromas, flavors of pheasant and partridge. Subtle nuances of matured cheese and a hint of dried fruit round off the taste experience in the finish.

The Miéral guinea fowl, whose tender and aromatic meat is highly sought after and was already known to the Greeks, comes from the renowned breeding region of Bresse, known for its first-class poultry farming. Raised in the wild and free-range, the Miéral guinea fowl is the only poultry in the world with an AOP (Appellation d'Origine Protégée) certificate, which confirms its exceptional quality and origin.