Catalog
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Quail Salad
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Skinless and boneless quails, 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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Quail Thighs
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Quail thighs, 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.
More Information.
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Partridge Salad
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One skinless and bondless, 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.
More Information.
