We’re super excited to announce that our new wild squab program is ready to launch! As you probably all know, we’ve offered squab meat for years, but it’s always been farmed.
For a while now we’ve been lining up a network of independently contracted trappers across the US to be able to bring you a consistent, reliable supply of truly wild squab meat in a range of cuts: whole, semi-boneless & frenched legs.
All wild squab are captured using a humane net-gun & chloroform method that avoids stressing the animals. Because exposure is so brief, no anesthetic residue is present in the meat.
Even more exciting, we’ve found that the flavor of wild squab can vary widely based on its habitat and diet. Thanks to the breadth of our trapping network, we’re able to launch with a variety of origins you can select at checkout, enabling you to experience the true terroir of the major production regions.
Currently available options include:
Perhaps the most well-rounded of our squab varieties, manhattan squab forages across a wide variety of ethnic cuisines ranging from thin crust pizza to chow mein & the occasional cigarette butt (giving the meat a subtle smokiness).
Santa Monica Pier
SMP squab is essentially the pigeon equivalent of wagyu beef, extra well-marbled with a pronounced “butteriness” due to a diet primarily consisting of coconut oil-infused popcorn and cotton candy. SMP squabs are hotdog-finished after capture.
Lining up staff to bring in the Seattle catch was difficult, but the results are worth it. Seattle squab are higher in omega-3 fatty acids thanks to the salmon eyes & tail meat that make up a large portion of their forage feed. Competing for food sources with the local seagull population keeps them lean & scrappy!
If you are interested in being one of our first orders, or contracting with us as a trapper, APRIL FOOLS!