Before our next recipe teach, we speak of one of the trappings that are part of it, is the flesh of cassis vinegar to use as a condiment in salads mainly. There are many types of vinegar, cassis, but we choose is that which contains the pulp and is produced in the heart of Bresse (France) by the company Libeluile.
In addition to the wide range of vinegar with natural pulp, manufacture a number of oil seeds and nuts, among other things that we have not had a chance to prove they work, according to it, with carefully selected raw materials to offer superior products , so are sold as gourmet. The pulp of cassis vinegar is made with 42% pulp de cassis de Bourgogne, 41% white vinegar 8, pectin and sugar, contains no additives or artificial colors that enhance the aroma, color or taste.
In addition to the wide range of vinegar with natural pulp, manufacture a number of oil seeds and nuts, among other things that we have not had a chance to prove they work, according to it, with carefully selected raw materials to offer superior products , so are sold as gourmet. The pulp of cassis vinegar is made with 42% pulp de cassis de Bourgogne, 41% white vinegar 8, pectin and sugar, contains no additives or artificial colors that enhance the aroma, color or taste.
