The pickled partridge is one of the culinary specialties of Castilian cuisine. It is a game dish that can be served both hot and cold. The Botularium pickled partridge is prepared following the traditional recipe based on garlic, bay leaf, peppercorns, vinegar, oil, salt and aromatic herbs. The partridge is a great tasting bird and can be served both as a main course and to enrich other dishes such as salads or vegetable stews.