The red partridge is not only one of the most appreciated prey among hunters, but it is also a very appreciated piece among Spanish gastronomy lovers. Therefore, the month of October is not only a special date for hunting lovers, but also for anyone who wishes to enjoy this culinary delicacy, so popular in our gastronomy.

Nowadays, we could say that you can enjoy the red partridge all year round, not only between the months of October and February, which is the hunting season, but in this case we are not only talking about the wild red partridge, which is the most appreciated among the exquisite Spanish gastronomy, but, outside the hunting season, we can find both the frozen partridge or those bred in captivity in the hunting farms, which although they are of lower quality is also a delicious piece.

Within the Spanish gastronomy, we can find a great variety of ways to elaborate the red partridge, being the most traditional the pickled partridge, as it was the way that years ago they had to conserve as much as possible this delicious bird.

Across Spain, there are two regions where the aroma and delicate taste of red partridge are part of the gastronomic tradition.  These regions are La Mancha and Extremadura, where the tradition of hunting this bird and its dishes are part of their history.

Finally, we would like to give you some advice that should be taken into account when buying fresh specimens. First, the body should be checked for compactness and roundness, and secondly, the texture of the meat should be firm, as free-range birds have a more developed musculature as they are constantly moving over large areas of land.

If you want to know more about red partridge, visit our website. In turn, if you want to live an unforgettable hunting and gastronomic experience, visit us at El Crespo.