PRODUCTS AND SERVICES
The partridges hunted in the reserves owned by or associated with PERDICAMPO, are selected individually in order to discard damaged specimens or those whose characteristics do not meet the quality standards set under our brand.
Following capture and in a minimum period of 24 hours, the partridge is eviscerated in a totally hygienic and aseptic environment, thus guaranteeing that the whole process, including the elimination of remains and feathers, is carried out in a completely clean, safe and effective way.
The speed with which this operation is carried out, together with the health safety controls undertaken on the birds, guarantees the highest game food safety standards and prepares them for use as fresh, frozen or marinated game products.
PICKLING BRINE PARTRIDGE
...A traditional flavor.
Ready for its consumption, the partridge (45%) adds to its exquisite flavor a mixture of the typical Spanish gastronomy products, such as the olive oil and the Sherry vinegar, seasoning the stock with salt, black pepper, garlic, an onion, a carrot and a small leaf of laurel.
STEWED PARTRIDGE
...The slow heat cooking.
Ready for its consumption, the partridge (45%) after its cooking is perfectly combined with onions, leeks, carrots, thymes, laurels, cloves, salt and olive oil, the home cooking’s flavor.
PARTRIDGE WITH WHITE BEANS
...From the field to the plate.
Ready for its consumption, the partridge (30%) comes with exquisite white beans (70%), water and salt.
PARTRIDGE WITH BLACK TRUFFLES
...An author´s wink.
Ready for its consumption, the partridge (45%) adds to its flavor the distinguishing touch of the black truffle, (Tuber Melanosporum), enhancing a stock in which prevails the olive oil and the Sherry vinegar, seasoned with salt, black pepper, garlic, an onion, a carrot and a small leaf of laurel.
PARTRIDGE PÂTÉ TRADITIONALLY MADE
...The essence of wisdom.
Healthy as well as tasting good, our homemade partridge pate evokes the taste of a traditional delicacy, combining in its flavour the aroma of the hills, the natural heritage of our birds and the skill of an exceptional texture, a result of our desire for doing things well.
RED PARTRIDGES EGGS
With their characteristic greyish-brown markings, the most significant nutritional properties of these eggs are their concentration of high biological value proteins, vitamins, minerals, carotenes, phospholipids and omega-3 fatty acids while at the same time having a low concentration of cholesterol and saturated fat, making them very digestive.
These partridges are only fed with natural vegetable foodstuffs (with no chemical additives), among which we can highlight cereals and alfalfa due to their importance in providing the eggs with theaforementioned nutrients.
They weigh approximately 20-22 grams, and we can highlight the golden colour of the yolk, very rich in natural carotenes and the density of the albumin or egg white, very high in proteins.
Red-legged partridges, being wild birds and not commercial or industrial poultry like the chicken, lay very few eggs and they are seasonal. Thus they transmit all the nutrients necessary for lite to their eggs, making these eggs so special as regards taste andconcentration of essential nutrients.
