WHAT DRIVES US

At Martiko we wake up each day with the same goal; rearing the best Navarra ducks so as to be able to offer you the best products. In order to do so we have implemented a different work system, innovative and above all unique to the sector. This is the monitoring of the whole process from the egg to the end-product. We invite you to discover our thrill of each day. Come on in and welcome to our world.

INCUBATOR

With the greatest affection

The ducks which we rear at Martiko are of the Moulard breed; the males have white plumage. They are a hybrid obtained from crossing Muscovy ducks with Pekin ducks.

The incubation of the eggs is a very important process if we are to ensure the quality of our products. For this reason Martiko implemented a strategic link with an incubator which guarantees the origin, the breed, and the quality of the ducks we raise.

The incubation process lasts some 35 days until the eggs finally hatch. Watching our ducklings coming out of their eggs is a magical moment.

THE FIRST DAY

Home at last! Weaning

Once the eggs have hatched the ducklings are transported to their first home: our weaning farms..

These farms are prepared to accommodate the ducklings; their temperature is controlled so as to ensure the best weaning conditions.

The weaning farms must be very well designed in order to provide and maintain continuously a suitable temperature for the ducklings. It is vital to understand that in their first weeks of life they cannot regulate their body temperature and it is therefore very important to observe them.

Our farmers monitor the behaviour of the ducklings and always make the best decisions for their welfare. Gradually the ducklings will get acclimatised; they will leave behind their yellow baby down and will begin to grow more robust feathers which will allow them to retain their body temperature and be able to venture outside. Sooner or later, depending on the outside temperatures, the farmer will decide when they can go out and enjoy the open air.

NOW ON THE FARM

From juvenile to adult. Rearing

From day 21 to day 84 our ducks will live on our rearing farms.
 
What are rearing farms? They are farms in the open air where the ducklings can move about as they please and where they can shelter in the event of rain or cold weather. They are open spaces surrounded by nature and all of them are located in Navarra.

It is during this stage that the ducklings will develop their full splendour; they will pass from being juveniles to being adults. They become robust as a consequence of their exercise in the field and their plumage becomes shiny and healthy.

Each of the rearing farms has a space of 9 square metres per duck although they almost always prefer to stay all together.

100% NATURAL

The best food...

At this stage their food is natural and based 100% on non transgenic maize, which gives them good health and makes them robust.

What we are most careful about is the animals' welfare so that they can develop their muscles adequately and grow healthy and strong.

The rearing farms all consist of a tunnel with a plot of land to the left and to the right. One of the areas is always rested for 3 months so as to give the field time to regenerate and ensure that the ducks are in perfect condition.

THE COUNTRY

a place to have fun

All our installations are located in Navarra and our ducks are from the same region. Why Navarra? Our family is from the region and when we embarked on this project we wanted our business roots to remain in this land. Moreover, as Navarra is one of the provinces with the largest areas of flat land it was easier to find suitable plots for raising ducks.

In all our fields there is a treatment station for slurry (duck excrement) which means that we treat it and deliver it to the farmers of the area so that they can use it as a fertiliser for their fields. It is well known that the fertile irrigated plain of Navarra is of top quality for agriculture and this is intensified with the use of this slurry.

THE ABATTOIR

Utmost hygiene and respect

Once the ducks are 90 days old they are transferred to our abattoir where they will subsequently be slaughtered.

An official vet from the Regional Government of Navarra is always present at the abattoir to ensure everything is carried out as professionally as possible. As you know, almost every part of the duck is made use of, which means that we recover not only the edible parts (liver, meat, gizzard, legs, etc.) but also have a plant for recovering the feathers which are sold to the textile industry. We start early in the morning with the aim of being able to produce and dispatch our products as quickly as possible with maximum freshness.

THE FACTORY

Utmost respect for tradition

The world of ducks is a world of tradition and this must be a part of production.

At Martiko we continue to do things in the traditional manner.

Our confit requires hours of cooking and our ham days of curing. This is part of our DNA.

We currently have two production centres which implement the highest quality standards and at which we combine tradition with the most modern production technology.

Having highly qualified personnel who have been devoted to the producing of duck derivatives for many years is a watchword for quality, professionalism, and food safety. This dedication and knowhow is transmitted by each of the products produced at Martiko.