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PRODUCTION

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.


                   
         
FRESH PARTRIDGE

Fresh partridges are placed in boxes of twelve or in perfectly aseptic packages of two. The packaging method used preserves their culinary qualities, as the birds reach the customer in a maximum period of 72 hours following capture.

FROZEN PARTRIDGE

When dealing with the best quality produce, as is the case of PERDICAMPO, the secret to its quality lies in its perfect handling; this is why we freeze our partridges within a maximum period of 24 hours following capture, thus maintaining their original qualities.

PERDICAMPO frozen partridges are available in packages of two birds each.

MARINATED PARTRIDGE

After the various processes of selection, evisceration, plucking and cleaning, the partridges are placed in a stock, the ingredients of which are no secret, since they belong to a long Spanish gastronomic tradition, and include top quality virgin olive oil, seasoned with salt, onion, garlic, bay leaves and black pepper.

PERDICAMPO marinated partridges are available in various types of packaging:
- Glass jar with one partridge weighing 660 g.
- Tin with half a semi-boned partridge.
- Tin with two whole partridges (male and female).

GASTRONOMIC RECIPES

The manufacturing processes for both fresh and frozen PERDICAMPO partridges are the same, and so their gastronomic qualities are very similar, due to the delicate handling of the product in our facilities.

MARINATED PARTRIDGE SALAD

Open a PERDICAMPO glass jar, remove the partridge and place the remaining contents of the jar in the blender. In a few seconds the liquid will emulsify, producing a dense and tasty mayonnaise sauce.

Then break the partridge into smaller pieces, discarding the bones.

Place a selection of lettuce leaves (which could also include endive, rocket, etc.) in a serving dish and place the partridge pieces on top, covering with the marinade mayonnaise sauce.

This dish takes a maximum of ten minutes to prepare.

This dish can be made with any PERDICAMPO marinated partridges, whatever its packaging or presentation.

MARINATED PARTRIDGE TAGLIATELLE

Open a PERDICAMPO glass jar, remove the partridge and place the remaining contents of the jar in the blender. In a few seconds the liquid will emulsify, producing a dense and tasty mayonnaise sauce.

Then break the partridge into smaller pieces, discarding the bones.

Cook the tagliatelle, preferably using fresh pasta, drain well and mix in the pieces of partridge and the marinade mayonnaise sauce.The heat from the pasta will warm the partridge, but the meat can also be heated through on the hob or in the microwave.

This dish can be made with any PERDICAMPO marinated partridges, whatever its packaging or presentation.

MARINATED PARTRIDGE PARCELS

Break the partridge meat into smaller pieces, then mix it with glazed onion and strips of Idiazábal cheese. Then place the mixture on a wafer or in a brick for rice pasta (shaped like a bag) and tie with a strip of leek. Steam for a short time (until the cheese melts) and drizzle with a meat stock reduction, Pedro Ximénez wine and a little cava before serving.

This dish can be made with any PERDICAMPO marinated partridges, whatever its packaging or presentation.