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Dating back into history, squab wasn’t always considered a delicacy. The term ’squab’ used to represent the meat of all dove and pigeon species – including those wild birds that were hunted for their meat no matter what the taste. However, today’s culinary term squab includes only the meat from a young (approximately one month old) domestic pigeon that has not yet flown, making the meat very tender and full of flavor. The Squab Producers of California have been raising high quality squab for more than 60 years, shipping internationally and earning high acclaim by a number of gourmet chefs around the world. You can experience this moist and tender poultry for yourself by ordering a “six pack” of air-chilled eviscerated squab for $77.00. Each bird weighs between 15 and 17 ounces, and are shipped frozen via Fed Ex Priority. The Squab Producers of California also offer a large number of gourmet recipes on their website, including Maple-Cured Squab Breast with Braised Lentils and Radicchio as pictured here.