Duck meat suppliers and wholesalers
Malvasía – Suppliers of duck meat since 1989
In 1989 we began our activity as producers and suppliers of duck meat with the clear idea of fulfilling our main commitments: to strengthen the agrifood industry of the region and to satisfy the highest demands of our clients, from duck meat wholesalers, to distributors of duck meat and gourmet products of the HORECA and Retail channel, to our end consumers.
Production which prioritised quality over quantity.
Since we began, we therefore committed to production which prioritised quality over quantity; with the location of the company in the Pinares de Urbión region, due to its ideal climate for breeding ducks, and having total control over the production process – differential elements which underpin the excellence of our products and services.
4,000 square metre installations which contain the abattoir, the cutting room and factory, alongside the kitchen hall, laboratory and offices.
In 2006 we took a step further, opening our current 4,000 square metre installations which contain the abattoir, the cutting room and factory, alongside the kitchen hall, laboratory and offices.
During over 30 years of experience as suppliers of duck meat and gourmet products, establishing a strong, lasting commercial relationship with our clients, national distributors and importers has been of great importance.
Our clients are an essential part of our commercial activity. Working as a team is one of our priorities, therefore we try to offer coherent and flexible price policies, as well as working on comprehensive business plans.
Establishing a strong, lasting commercial relationship with our clients, national distributors and importers has been of great importance.
We know how important it is for our clients, duck meat wholesalers, and distributors of duck meat and gourmet products to have a smooth, proactive commercial relationship while receiving and excellent level of service.
In this sense, one of our priorities is to always fulfil product requirements, with regard to lifespan and level of freshness, and supply.
Additionally, commitment to and investment in RD&I has been another of our key activities, thereby increasing efficiency and competitiveness. We closely follow consumption trends and the evolution of the sector to be able to adapt as much as possible to the needs of the consumer and thereby provide for the demands of modern societies.
- Development of new formulas for obtaining products with fewer additives and gluten-free products, with the intent of providing healthier products while respecting the environment.
- Incorporation of new product lines, such as the ready to heat or ready to eat precooked dishes.
- More ecological livestock farms, with the greatest respect for the animal, the environment and farming as a profession.
- Digitisation of all company processes with the objective of being able to offer rigorous monitoring of each one of the key points that form part of the production chain, guaranteeing the traceability of all our products.
- Inclusion on the list of Tierra de Sabor +Sabor Gourmet Quality Seal companies, protected distinguishing signs granted as a guarantee to agrifood products of distinguished quality produced, prepared and/or transformed in the Community of Castile and León. We thereby guarantee our clients and end consumers the identification of the origin and authenticity of the producer.
Foie Gras and its Preparations
Foie gras is necessarily the healthy liver of a duck that has been fattened, and must have a minimum weight of 400g to be called “foie gras”.
To be able to offer our clients products of excellent quality, we carry out rigorous controls on selection and classification, as well as on quality.
In the European Union, there is legislation regulating all names of foie gras based preparations that are commercialised. Only three preparations receive the name Foie Gras: Whole Foie Gras, when the product is formed by one or several lobes; Bloc of Foie Gras when it is reconstituted by mechanical means; and Bloc of Foie Gras with Bits when pieces of foie gras lobe are also added.
In addition to these names and depending on the percentage of foie gras, there are other preparations in the form of an emulsion such as Foie Gras Parfait and Foie Gras Mousse.
Raw – Refrigerated and/or Deep-frozen
Foie Gras Extra
This is a piece selected after a first classification carried out after evisceration, and characterised by a uniform colour and a firm texture.
It is important to highlight that it is only considered Extra if it weighs between 450g and 600g.
From this same piece we prepare the deveined foie gras, and also the cutlets, for which only the large lobe is portioned.
Preparations – Semi-preserves and Preserves
Whole Foie Gras – 100% Foie Gras
This is a whole piece of foie gras, not ground, with an intense flavour and aroma. In this category you can find one of our star products Foie Gras Mi-Cuit (half cooked).
Bloc of Foie Gras – 100% Foie Gras
Intense flavour. In the version “with bits” these make up 35% of the content.
Foie Gras Mousse – 25% foie gras
Mild flavour, with a light, creamy texture. Also available “with plums” and “with truffles”.
Duck Meat
Duck meat is characterised by being red and lean, with a distinctive flavour that differentiates it from other poultry. It is a very juicy meat, with an exquisite flavour and very little fat. It is considered a very healthy meat.
Raw – Refrigerated and/or Deep-frozen
Magret
The breast meat of ducks which have been bred following traditional criteria is called magret; they are fed corn and bred on outdoor farms.
What makes the difference between magret and traditional breast meat is that foie gras has been obtained from the same birds.
Duck Tenderloin
This is a small, narrow piece in the form of a needle, hidden between the breasts (magret) and the breastbone of the duck.
Duck Thighs and Wings
Duck thigh meat is from the upper and lower part of the thigh, and the wing is the first part of the wing, the part with the humerus, with the wing tips removed.
Preparations – Preserves
Duck Confit
This is the meat from the fattened duck which has already been cooked: duck thighs, duck wings and duck gizzards. The selected meat is prepared following traditional preservation methods, with hours of slow cooking in its own fat, giving the confit duck a unique flavour and texture, the meat being very tender and juicy.
Duck Ham
Prepared from duck magret – the name for duck breast which has been fattened. It is a cured, seasoned product with a delicate, slightly salty flavour and pleasant aroma.
The process of its preparation is similar to that of cured pork ham, as after a curing process the breast is subjected to drying in controlled drying rooms.
Duck Pâté and Duck Mousses – Cold Meats
This is a ground paste whose main ingredient is meat. In this case, the foie gras or fatty liver of the duck is not included on the list of ingredients, and this is the main difference from our other foie gras based preparations.
Precooked products
Roast Duck filled with Foie Gras and Truffles
This is our prepared dish specially produced for Christmas. It is presented in a box which contains the vacuum packaged roast duck with foie gras and a container with Port sauce. It contains between 6 and 8 portions. Perfect as a main course.
Duck Fat
Refined duck fat, a product which is highly valued by cooks. It is used an ingredient in cooking, as a cooking fat, as a means for preservation and also as a food.
Frequently asked questions
The requirements for being a meat importer will depend on the country in which the company that wishes to act as an importer is located.
For example, in the case of Spain and/or the EU, it is necessary for the importer to be registered in the General Health Register of Food and Feed Businesses, and to carry out imports it is necessary for the establishment of origin, located in a third country outside of the European Union, to appear on the list of authorised establishments.
The import process may be quite complex depending on the country of origin or type of goods to be imported, and may entail significant risks. Below we detail some of the main points of the process to take into account when undertaking this type of operation:
The selection of a trusted supplier, which is duly certified and authorised.
Negotiation prior to import, to obtain fair prices.
The selection of Incoterms which guarantee transparency for both the buyer and the seller regarding responsibilities and costs associated with imports.
Verifying, before undertaking the import operation, the specific documentation and certifications that competent authorities may require.
The selection of the logistics operator: its size, specialisation, the countries where it is present, the price and the services it offers.
For Malvasía, its distributors and importers are an essential part of its commercial activity; therefore, working as a team in the field, as well as trying to offer coherent and flexible product and price policies, are some of its main commitments.
Malvasía offers its distributors and importers the whole range of products that it manufactures at its installations in Abejar (Soria, Spain).
All products that Malvasía produces can be found in the catalogue.
There are some countries to which Spanish poultry producers currently cannot export their products; among them foie gras and products derived from duck. This is mainly due to there not being specific health certifications for import for certain countries and/or products.
It must be noted that there are currently negotiation processes open between Spain and several countries to obtain authorisation for the export of foie gras and duck products.
For more information, visit the Ministry of Agriculture, Fisheries and Food.
Contact us
To contact Malvasía you can fill out and submit the form below or send an email directly to the following address: [email protected]
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