Preparation With Vinegar And Fig Pulp
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A vinegar that gives the best of it as an accompaniment to a green salad with pine nuts and parmesan shavings….
Ingredients: 8% crystal vinegar, 41% acidity, 41% Sollies fig pulp, sugar, thickener: apple pectin. Marine 16/03/18 Excellent in vinaigrettes, to deglaze meat, poultry livers, roasted quails and pan-fried foie gras.
Possible traces of nuts, gluten, mustard, sesame, milk, sulphites, soya, keep dry.
Average nutritional values per 100 ml. Energy: 353 KJ / 83 kcal, fat: 0.10 g of which saturated fatty acids: 0.02 g, carbohydrates: 16.3 g of which sugars 15.8 g, protein: 0.60 g, salt: 0.010 g. navy 16/03/18
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