Viscous liquid, or pasty solid; dark amber color; with distinctly dark gray to almost black hues; Characteristic aroma of toasted, malty, very marked, very intense, not too persistent, which increases in the retro nasal; Dominant sweet taste with clear salty notes and sometimes some light acid notes.
Natural Artisan Forest Honey
Produced in the meadows of Salamanca, from the honeydew collected by bees from the bark of oaks, ilex and corck oaks. Its intense aroma and flavour make it the ideal complement to meats, nuts, intense cheeses and some salads.
It has a strong flavor, very rich in iron and antioxidants that make it very suitable during states of weakness and anemia.
Chupamieles (Echium spp); ericaceae (heather, Erica spp); compound (Asteraceae type thistles …); legumes (Fabaceae); honeydew elements (HDE), brambles (Rubusspp)
The honey is subjected to tempering in heated chambers at a maximum temperature of 45ºC, which allows its pumping and filtration in the facilities. During the packaging process it is kept at a maximum of that temperature.
Conservation and storage: Honey is preserved and stored at room temperature, in a cool place (without direct sun) and dry.
Production area:Southwest of the Iberian Peninsula, Andalusia.
Allergens: honey does not contain traces of lupins, celery, crustaceans, nuts, gluten, egg, milk, mollusks, mustard, walnuts, sin, sesame, soy.
Microbiology: Honey complies with Reglamento 2073/2005 (modified by Reglamento 1441/2007), y el Real Decreto 135/2010.
|ENERGY VALUE (KJ / Kcal)||1454 KJ / 342 Kcal|
|SATURATED FATTY ACIDS||< 0,1 g|
|CARBON HYDRATES||82,3 g|
|PROTEINS (%)||0,6 g|
|SALT||< 0,1 g|