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» 2 Pickled Quail
	Ingredients & Making:
	2 Entire quails, Extra Virgin Olive oil, old-wined 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 suggestions:
	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 & Package:
	Oval 415 grs. (case) 16 units per box