Catalog
Format for Restoration
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Partridge Pâté (Format for Restoration)
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Partridge in vinegar marinade (30%), poultry liver, bacon, extra virgin olive oil, butter, Oporto wine, sugar, onion, salt and species.
More Information.
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Partridge in vinegar marinade (Format for Restoration)
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Whole partridge, extra virgin olive oil, old-wine vinegar, water, garlic, laurel, salt and species. Open-fired low cooked. Packed while hot for autoclave sterilization purposes. Once cooked, it is packed after 48 resting hours.
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Ox Tail (Format for Restoration)
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Diced ox tail, extra virgin olive oil, tomato, onion, garlic, saffron thread, salt, pepper and Moriles wine. Cooked on full heat before being bottled while still hot and sterilized in an autoclave.
More Information.
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Spanish Ratatouille (Format for Restoration)
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Tomato, pepper, onion, courgette, extra virgin olive oil, garlic, salt and sugar.
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