Italian fir honeyade. 12 jars of 500 g each, a total of 6 kg honeycombe. Spruce honeydew is produced in the summertime months in the fir woods of the Cuneo Alps. Like the Melata di Bosco, even that of fir does not derive from the nectar of the flowers, but from the sugar substances collected by the bees on the fir trees. With a dark colour with greenish reflections, Brezzo fir honeydew is highly appreciated for its balsamic resin scent and its particular aromatic note. Its taste, less sweet than other honey, makes it easily consumable even by those who don’t seem to be particularly accustomed to over the top sweetness. Spruce honeydew remains liquid for a long time. It is likely one of the production of honey relatively rare, being very dependent on weather conditions that, if adverse, make obtaining honeydew very difficult. It is particularly rich in mineral salts. The fir honeydew is a primarily table honey, excellent in combination with both fresh and seasoned cheeses, such as grain and pecorino. Harvest period: July-August. Harvest area: Piedmont. Consistency: liquid. Colour: almost black with greenish reflections. Scent: balsamic, smoked. Taste: resin, malt and caramel. Brezzo honey experts respect the properties of this gift of nature at every stage of the production process, highly controlled and free of heat treatments. The interventions on the product are minimized and do not mix honey from different batches as a way to preserve the typicality of honey. The key principles of the Brezzo family company, based in Canale (CN), are tradition, innovation, craftsmanship, carried out for three generations. The company offers and selects honey of the very best quality and gourmet food specialties.
Spruce honeydew
12 jars of 500 g each, a total of 6 kg of precious fir honeydew
Harvest period: July-August; harvest area: Piedmont; perfume: delicate; flavor: resin
Heat treatments don’t seem to be used in this sort of way as to better preserve the qualities of honey
Brezzo creates a variety of unifloral honey and gourmet gastronomic specialties
