Artisan Conserves
Ingredients & Making: 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. Degustation Suggestion: To be served cold or as it is. Divide the partridge in two parts. Remove the threads and present it with salad on the side or any other vegetable. A rusted red pepper or "piquillo pepper" could be a good choice on the side. It is also recommended eating the meat swamped in the sauce. Pack and Packaging: Oval 450 grs (case). 8 units per box.
Ingredients & Making: Whole partridge, extra virgin olive oil, onion, white wine, brandy, Serrano ham, Jerez vinegar, water, garlic, salt and species. Open-fired low cooked. Packed while hot for autoclave sterilization purposes. Degustation Suggestion: To be served hot or as it is. Divide the partridge in two parts. Remove the threads and present it with salad on the side or any other vegetable. It is also recommended eating the meat swamped in the sauce. Pack and Packaging: Oval 450 grs (case). 8 units per box.
Ingredients & Making: Two whole 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. Degustation Suggestion: To be served cold or as it is. Divide the quails in two parts. Remove the threads and present it with salad on the side or any other vegetable. A rusted red pepper or "piquillo pepper" could be a good choice on the side. It is also recommended eating the meat swamped in the sauce. Pack and Packaging: Oval 450 grs (case). 8 units per box.
Ingredients & Making: 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. Degustation Suggestion: Open and serve with the sauce, as it is. Inside "Piquillo" peppers served over the sauce. To be served cold or as it is. In a salad, place the partridge in the middle with rusted red pepper or "piquillo" pepper, lettuce and sliced tomatoes on the side (surrounding). You can also add endives. Then, add the sauce and sherry vinegar. Pack and Packaging: Jar 385 grs. 12 units per box.
Ingredients & Making: 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. Degustation Suggestion: To be served cold or as it is. Spread the quail thighs on the plate and present it with salad on the side or any other vegetable. A rusted red pepper or "piquillo pepper" could be also a good choice on the side. It is also recommended eating the meat swamped in the sauce. Pack and Packaging: Jar 385 grs. 12 units per box.
Partridge or quail salad
Ingredients & Making: 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. Degustation Suggestion: To be served cold or as it is. Spread the quail thighs on the plate and present it with salad on the side or any other vegetable. A rusted red pepper or "piquillo pepper" could be also a good choice on the side. It is also recommended eating the meat swamped in the sauce. Pack and Packaging: Jar 385 grs. 12 units per box.
Ingredients & Making: partridge in vinegar marinade (30%), poultry liver, bacon, extra virgin olive oil, butter, Oporto wine, sugar, onion, salt and species. Degustation Suggestion: To be served cold and mix the higher layer of grease with the rest of the product. Spill olive oil over the bread before spreading the pâté. Keep cool once open. Pack and Packaging: Jar 130 grs. net. 12 units per box.
Ingredients & Making: quail in vinegar marinade (30%), poultry liver, bacon, extra virgin olive oil, butter, foie, Oporto wine, sugar, onion, salt and species. Degustation Suggestion: To be served cold and mix the higher layer of grease with the rest of the product. Spill olive oil over the bread before spreading the pâté. Keep cool once open. Pack and Packaging: Jar 130 grs. net. 12 units per box.
Ingredients & Making: venison meat, (28,20%), chicken liver, bacon, extra virgin olive oil, butter, Oporto wine, sugar, onion, salt and species. Degustation Suggestion: To be served cold and mix the higher layer of grease with the rest of the product. Spill olive oil over the bread before spreading the pâté. Keep cool once open. Pack and Packaging: Jar 130 grs. net. 12 units per box.
Ingredients & Making: wild boar in hunting sauce (21%) (wild boar meat 18%, onion, white wine, extra virgin olive oil, brandy, salt and species), bacon, chicken liver, extra virgin olive oil, butter, onion, Oporto wine, sugar and species. Degustation Suggestion: To be served cold and mix the higher layer of grease with the rest of the product. Spill olive oil over the bread before spreading the pâté. Keep cool once open. Pack and Packaging: Jar 130 grs. net. 12 units per box.
Ingredients & Making: tomato, pepper, onion, courgette, extra virgin olive oil, garlic, salt and sugar. Degustation Suggestion: To be served cold, hot or as it is. It is great to be served on the side of any meat or as a bed of any homemade beef or fish stew, rice, and so on. Pack and Packaging: Jar 450 grs. 12 jars per box.
Ingredients & Making: Pork cheek, extra virgin olive oil, onion, garlic, brandy, salt and pepper. Cooked on full heat before being bottled while it is still hot and finally it is sterilized in an autoclave. Degustation Suggestion: Recommended for eating hot with its sauce, adding garnish if preferred. Pack and Packaging: Jar 450 grs. 12 jars per box.
Ingredients & Making: 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 Degustation Suggestion: Recommended for eating hot with its sauce, adding garnish if preferred. Pack and Packaging: Jar 450 grs. 12 jars per box.
Ingredients & Making: marinated pork loin and extra virgin olive oil. The marinated pork loin is fried in oil, bottled in the same oil while still hot and sterilized. Degustation Suggestion: It can be heated in the oil from the jar or can be eaten cold as an appetizer. Pack and Packaging: Jar 450grs. 12 jars per box.
Ingredients & Making: marinated venison ragout and extra virgin olive oil. The marinated venison is fried in oil and bottled in the same oil while still hot and sterilized. Degustation Suggestion: It can be heated in the oil from the jar or can be eaten cold as an appetizer. Pack and Packaging: Jar 450 grs. 12 jars per box.
Ingredients & Making: Wild boar ragout, extra virgin olive oil, onion, garlic, white wine, brandy, spices, salt and fried tomato purée. Cooked on full heat before being bottled while still hot and sterilized in an autoclave. Degustation Suggestion: Eat hot with its sauce, adding garnish if preferred. Pack and Packaging: Jar 450 grs. 12 jars per box.
Ingredients & Making: Pork knuckle, without bones and rind, soaked in brine and lemon juice for 48 hours. Put the lemon juice and the knuckle into the tin when hot and then cooking and sterilizing it. Degustation Suggestion: Can be eaten hot or cold. If eaten cold, it is recommended that it be left in the refrigerator for two hours before opening. To remove from the tin open both ends and serve with the gelatine that comes with the meat. Pack and Packaging: Can 425 grs. 12 cans per box.
Ingredients & Making: Spicy pork sausage (loin, bacon, paprika, salt, species, lactose and preservatives & colorants), antioxidant and extra virgin olive oil (30%). Degustation Suggestion: Can be heated in microwave or frying pan with its oil or maybe it can be eaten cold or with fried eggs with its oil. Keep cool once open. Pack and Packaging: Jar 450 grs. 12 jars per box.
Ingredients & Making: 4 Whole partridges, 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. Degustation Suggestion: To be served cold or as it is. Divide the partridge in two parts. Remove the threads and present it with salad on the side or any other vegetable. A rusted red pepper or "piquillo pepper" could be a good choice on the side. It is also recommended eating the meat swamped in the sauce. Pack and Packaging: Can 2,8 kg. net. 6 cans per box.
Ingredients & Making: partridge in vinegar marinade (30%), poultry liver, bacon, extra virgin olive oil, butter, Oporto wine, sugar, onion, salt and species. Degustation Suggestion: To be served cold and mix the higher layer of grease with the rest of the product. Spill olive oil over the bread before spreading the pâté. Keep cool once open. Pack and Packaging: Can 400 grs. net. 20 cans per box.
Ingredients & Making: tomato, pepper, onion, courgette, extra virgin olive oil, garlic, salt and sugar. Degustation Suggestion: To be served cold, hot or as it is. It is great to be served on the side of any meat or as a bed of any homemade beef or fish stew, rice, and so on. Pack and Packaging: Can 820 grs. net. 8 cans per box.
Ingredients & Making: 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 Degustation Suggestion: Recommended for eating hot with its sauce, adding garnish if preferred. Pack and Packaging: Can 880 grs. net. 8 units per box.