Boar lean meat (50%), pork jowl lean meat (50%), salt, sherry flavouring, dextrose, LACTOSE, MILK PROTEIN, spices, emulsifiers (E-450i and E-451i), flavour enhancer (E-621), preservatives (E-250 and E-252) and flavourings.
Casing: edible bovine casing.
Presence: Milk and derivatives including lactose
Boneless red-legged partridge (75%), virgin olive oil, vegetable oil (sunflower), old wine vinegar, garlic, bay leaf, salt and peppercorns.
Presence: Sulfur dioxide and sulfites (in concentrations greater than 10 mg/kg or 10 mg/l expressed as SO2)
Extra-high quality red partridge (65%), virgin olive oil, vegetable oil (sunflower), old wine vinegar, garlic, bay leaf, salt and peppercorns.
Presence: Sulfur dioxide and sulfites (in concentrations greater than 10 mg/kg or 10 mg/l expressed as SO2)
Red partridge (40%), white kidney beans, onion, tomato, garlic, virgin olive oil, paprika, bay leaf, salt, old wine vinegar and water.
Presence: Sulfur dioxide and sulfites (in concentrations greater than 10 mg/kg or 10 mg/l expressed as SO2)
Chicken liver, pheasant stew (19%) (pheasant 80% and water), pork bacon, fried onion (onion, olive oil and salt), mushroom (Agaricus bisporus), skimmed milk powder, extra virgin olive oil (1%), wine, salt, pea fiber, egg powder, garlic, sugars, corn starch, flavorings, spices, aromatic plants and truffle (0.03%).
Boneless shot pheasant (75%), virgin olive oil, vegetable oil (sunflower), old wine vinegar, garlic, bay leaf, salt and peppercorns.
Presence: Sulfur dioxide and sulfites (in concentrations greater than 10 mg/kg or 10 mg/l expressed as SO2)
Oxtail (65%), virgin olive oil, onion, carrot, red wine, salt, spices and thickener E-412.
Presence: Sulfur dioxide and sulfites (in concentrations greater than 10 mg/kg or 10 mg/l expressed as SO2)
Extra-high quality red partridge (65%), virgin olive oil, white vinegar, onion, garlic, carrot, old wine vinegar, salt, paprika and bay leaf.
Presence: Sulfur dioxide and sulfites (in concentrations greater than 10 mg/kg or 10 mg/l expressed as SO2)
