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| » Partridge in Truffe sauce |
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Ingredients & Making: |
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1 entire partridge, extra virgin olive oil, milk, truffle sauce, brandy, pate, Serrano ham (prosciuto), salt and species. Open-fired low cooked. Packed while hot for autoclave sterilization purposes.
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Degustation suggestions: |
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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.
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Pack & Package: |
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Oval 425 grs. (case) 16 units per box |
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