Marinated Partridge

  • Exhibitor: ORELLANA PERDIZ
  • Brand name: ORELLANA PERDIZ
Cooked with the best partridge, the best extra Partridge Salad virgin olive oil, wine vinegar, and a unique touch of spice, we obtain a partridge with its own, different, but very traditional personality.We recommend eating the partridge at room temperature. Shake the jar gently to obtain a perfect mix in the marinade sauce and,once opened, leave it to breathe for at least 5 minutes. Present the partridge on the dish split into two halves, and accompany it with the marinade sauce itself.
Our story begins back in 1948, in the kitchen of our first country inn, in the middle of Sierra Morena, north of the province of Jaen and today alongside the Andalusia dual carriageway,in La Carolina, in direct contact with nature within a family-owned estate,home to the ruins of the castle that gave its name to one of the most famous battles of Spain, the Battle of Las Navas de Tolosa in 1212. Surrounded by bulls and holm oaks, on the outskirts of the Despeñaperros Natural Park, where the queen of small game is the partridge, and of large game,the deer and boar