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Partridge in Vinegar Marinade

Partridge in Vinegar Marinade
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These pickled partridges brought to us by the innovative company Felix Soto are prepared using traditional methods.

Contains no preservatives or artificial additives. The partridges have a golden color and a soft, inimitable taste. A flagship product of Spanish gastronomy, just a click away from your table.

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11,80 € tax incl.

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Rating: 4.4/5 (29 votes cast)

Partridge in Vinegar Marinade , 4.4 out of 5 based on 29 ratings

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In La Mancha, game meat is a traditional consumer product, and marinading a popular technique for its preparation. Pickling chicken and poultry was a way to help preserve and give a perfect texture to a food that sometimes was rather tough.

These pickled partridges brought to us by the innovative company Felix Soto are prepared using traditional methods. First, they are fried in a skillet over an open fire, and then they are packed with marinade. They contain no preservatives or artificial additives.

Their meat is lean, and their fat in and under the skin. This, however, is easy to remove, making for a meal that is less fatty, lower in calories, and easier to digest.

Ingredients: One whole partridge, extra-virgin olive oil, wine vinegar, water, garlic, bay leaf, salt, and herbs.

Packaging: Can in cardboard box

Net weight: 415 gr

Serving suggestions:

Serve cold or at room temperature.

Nutritional value:

Partridge proteins have little collagen, which explains why the meat is easy to digest.
Like many other game products, partridge still contains more iron than red meat such as beef or lamb. It is also a source of minerals like potassium, phosphorus, and zinc. Besides, it is very rich in B group vitamins, specifically, B2, B3, and B12.


Felix Soto is a well-known brand for gourmet canned food that has a long tradition. Originating in 1927, it is famous throughout the country for its pickled partridge. Through the years, the company has developed a friendly and artisan attitude and has specialized  in the following product groups: Pâté, partridge and quail salad, manchego ratatouille and  Salmorejo.

04/8/2014 BLANCA. Un plato gourmet autenticamente
03/14/2014 J Luis. Estupenda, repetire seguro
02/28/2014 AITANA. Bueno es una pasada que sabor, lo acompañé con un arroz hervido con unas minis uvas pasas y te haces un plato que te quita el sentio´
01/30/2013 Tienda T. Felix Soto: El producto estrella de Felix Soto. Delicioso, pero también recomiendo la Perdiz roja de Caza, quizas es mas sibarita.

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