Characterized by its soft, light and fine amber tone, multi-floral honey is harvested between July and August in our apiaries spread across the vast Alentejo plain in the Vidigueira Council. Flowering ranges from Rosemary, Sargasso, Strawberry tree, Honeysuckle, Thistle Asnil, Tagueda, Tassel, and Sounding.
Honey may crystallize and this natural process is a guarantee of its quality and purity. When crystallized, it maintains all its nutritional and energetic properties, besides maintaining the aroma and flavour. If you want it to return to its more liquid form, you can warm it slightly in a water bath.
This predominantly pollinated rosemary honey, characterized by its light amber tone, smooth and light and fine texture, is collected between July and August in our apiaries scattered throughout the vast Alentejo plain, Vidigueira County.
It can be consumed directly or with bread, cheese, ham, pancakes, yoghurt, salted or grilled.
Honey can crystallize and this natural process is a guarantee of its quality and purity. When crystallized, it maintains all its nutritional and energetic properties, in addition to maintaining the aroma and flavour. If you wish to return to its most liquid form, you can warm it slightly in a water bath.
The honeycomb, in its natural form, is an integral part of the hive. This is enveloped by its sweet, sweet-tasting honey with a fine, light texture.
Honeycomb is the tastiest and genuine way to taste honey. Cut some honeycomb, chew it, taste it, and discard the wax. Honeycomb is also an exceptional culinary ingredient, especially in signature cuisine.
Coming from the vast Alentejo plain, Vidigueira county, with its apiaries, this honey involves carefully selected nuts. One of the most nutritious nuts, walnuts is rich in protein, zinc, magnesium and various vitamins.
A healthy combination of sweet and salty foods provides various forms of consumption - alone, with cheese or as a dessert ingredient.
Born in the municipality of Vidigueira, Vila de Frades, with its apiaries, our honey involves handpicked almonds. A powerful superfood rich in calcium and vitamin D, and a high concentration of magnesium.
Dried fruits when preserved in honey, retain their natural properties and increase their durability while preserving their crisp consistency.
Our honey with hazelnuts comes from Vila de Frades, the municipality of Vidigueira, with its apiaries. Highly recommended for those who practice sports, the hazelnut has a high concentration of calcium, iron, potassium, magnesium and arginine.
We recommend consuming it as topping; yoghurt and fruit for breakfast, accompanied by different types of cheese, or as an ingredient in desserts.
One of the happiest combinations, our honey with pine nuts is born, like all our honey, in Vidigueira, with its apiaries and recognized origin. Besides delicious, pine nuts are rich in fibre, protein, minerals and vitamins from complex B, which is a superfood that, combined with our honey, makes all your meals (salty or sweet) even better.
Dried fruits, when preserved in honey, maintain their natural properties and increase their durability while preserving their crisp consistency.
Using ancient knowledge and flavours, honey jelly is obtained from honey, pollen, and propolis that are in the wax of the operculum. It has a dark colour, reddish tones, mild aroma and taste, and a citrus aftertaste.
Honey jelly has long been used to sweeten milk or tea. Also, it is a great accompaniment to cheese (less or more) ripened, or simply barred in bread. In recent years, chefs have been exploring its use in cooking, such as topping for ice cream, crepes, cakes, pastries and salty.
Using ancient knowledge and flavours, honey jelly is obtained from honey, pollen and Propolis that are in the wax of the operculum. It has a dark colour, reddish tones, with a mild aroma and taste, and a citrus aftertaste.
Honey jelly has been used since ancient times to sweeten milk or tea. In addition, it is also a great accompaniment to cheese (less or more) ripened, or simply barred in bread. In recent years, chefs have explored its use in cooking, such as topping for ice cream, crepes, cakes, pastries and salty foods.
