Description
Organic red onion jam, macerated for a day and slow-cooked.
The onions are cleaned and left to macerate for 24 hours in apple vinegar and cane sugar. The next day they are cooked at a low temperature, around 80 °C, for about two and a half hours, until the mixture turns dense, glossy and deep purple. Bay leaf gives the aroma. The declared ingredients are organic onion, organic cane sugar, organic apple vinegar and organic bay leaf. The taste is balanced between sweet and sour, with a gentle herbal finish.
For restaurants and chefs. Onion jam earns its place on the cheese board and well beyond it. Pair it with aged and smoked cheeses such as pecorino, provolone or Parmigiano, serve it with roasted pork and game, or spread it inside a gourmet burger in place of raw onion. It also finishes crostini with goat cheese for the aperitivo menu. The long cooking already done in the jar gives a caramelised result that would take hours to reproduce in the kitchen.
For specialty and Italian stores. Onion jam is a steady seller wherever cheese is sold, since customers already look for a sweet and sour partner for the cheese board. The organic ingredients, the slow cooking and the bay leaf aroma give staff three quick arguments. Suggest it with an aged cheese from the counter or include it in a gift basket with crackers and wine. Shelf life is 36 months from production.
Specs: 250 g, case of 6, shelf life 36 months, organic, Puglia (Italy).
Allergens: none declared by the producer.
