A Specialist’s Game Bird: URGASA Spanish Quail and Partridge for Chef-Driven Menus

JUNEDA, Spain — Quail is never an accidental menu item. A guest who orders it is ordering deliberateness — and for the kitchen, that promise only holds if the bird is consistent plate after plate, season after season. That consistency is the case for a specialist: URGASA has produced quail in Juneda, in the province of Lleida in Catalonia, Spain since 1980, and quail — codorniz, a heritage bird on Spanish menus — is all we produce.

Our production runs its own hatcheries and IFS Food certified processing. The birds are raised on 100% vegetable feed, with no hormones and no antibiotics — a consistent, plant-based ration that is the first determinant of the bird’s flavor and fat character, and part of why the flavor profile stays consistent across the year.

The line gives chefs and their suppliers a format for each kind of service:

– Whole quail for classic roasting and grilling
– Semi-boneless quail — torso bones removed, butterflied — that stuffs cleanly, cooks fast, and plates elegantly for banquets and tasting menus
– Boneless quail for fully prepared presentations
– IQF breasts and legs for composed plates and portion control
– Frenched quail lollipops, IQF, for receptions, tapas, and small plates
– Whole partridge for traditional game presentations

For distributors and foodservice suppliers, it is a game-bird program from a single specialist producer — one specification standard across whole birds and value-added cuts, in vacuum, IQF, MAP, and skin-pack formats. For chefs, it is a sourcing story with a place, a producer, and a feed program behind it — one a menu can stand behind.

The full line, format by format, is at urgasausa.com, along with our sourcing story from Juneda and a wholesale quail sourcing guide for buyers.

About URGASA

URGASA has produced quail in Juneda, Spain since 1980. Our production — our own hatcheries and IFS Food certified processing — raises birds on 100% vegetable feed, with no hormones and no antibiotics, across seven formats: whole, semi-boneless, and boneless quail; quail breasts and legs; frenched quail lollipops; and whole partridge. URGASA USA is our U.S. team and the contact for U.S. wholesale inquiries, pricing, and customer relationships.