The average weight of a partridge is generally half that of the pheasant, but for some reason they taste better than pheasants, probably due to the fact that they forage more on wild foods, rather than domestic crops, adding more dimensions to the flavor of their meat.  The red-legged, or French partridge, is more common for rearing, even in the UK.  Old ones are best for soups and stews.  Hanging for 5-7 days is common.