Why We Ship Chilled, Not Frozen

Freezing forms large ice crystals inside muscle tissue, puncturing cell walls. On thawing, moisture leaks out and texture toughens. For plain meat the effect is small. For duck head — a delicate balance of collagen, fat, and connective tissue — the difference is obvious.

So we chose chilled shipping. Higher cost, shorter shelf life, more demanding customer experience. All for the moment you open the bag to a flavour that's as close to fresh as possible.

If you do need to freeze, repack into smaller portions on arrival and eat within 30 days.