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The pickled partridge is one of the culinary specialties of Castilian cuisine. It is a hunting dish that can be served both frío as hot.
The pickled partridge Botularium is prepared according to the traditional recipe based on garlic, bay leaf, peppercorn, vinegar, oil, salt and aromatic herb #225s; The partridge is a bird of great flavor and can be served both as a main course and to enrich other dishes such as salads or stews of legumes.
- Inredients: 1 Perdiz (50%), water, sunflower oil, vinegar, garlic, bay leaf, pepper 1 Perdiz (50%), water, sunflower oil, vinegar, garlic, bay leaf, pepper
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