FIELD PARTRIDGE

PERDICAMPO partridges are selected from the best reserves in the country, where they have been in the field for a minimum of six months, under natural feeding conditions which, combined with the benefits of an ecosystem that encourages their development, enables them to practise the game qualities that they are famous for and that influence their gastronomic value.

These game qualities are precisely those that make its lean meat taste different to that of other partridges of a more showy appearance - such as the Greek, Chukar or Barbary partridges - and have made our own Red partridge a tasty and very popular dish in gastronomic circles.