Suggestions of use / Chefs / Recipes
This combination is perfect for breakfast of lunch, and can be used as topping for crepes, waffles, scrumbles, pancakes and toasts. It is also a great combination with bruschettas (traditional Italian antepasto) with brie cheese, goat cheese, pork, grilled cheese, strong blue cheese, sandwiches (with cheddar cheese, arufula and caramelized nuts), fried banana, baked pear ou beverages such as smoothies and sangrias.
Meet the raw materials
Light honey, with smooth and aromatic flavour, collected by honey bees in the abundant fields of rosemary located in the lower slopes of Serra da Malcata, a nature reserve with 21.000 hectares, located between Vila de Penamacor and the city of Sabugal. This area was chosen due to its isolation and richness of wild flowers, heather and rosemary, from which the bees extract high quality honey. The Portuguese rosemary are small bushes, easily identified by their aroma and violet, lilac or white spikes that crown the small canopy. The rosemary, a very melliferous plant, in favourable years allows the hives to store 5kg of this honey in just one day. The dehydrated apple, of Portuguese origin, is cut into thin slices, and results from a drying process that reduce its humidity to 2%, in a controlled environment, without adding any sugar, coloring or conservatives, resulting in an 100% natural product. The cinnamon, with a warm and fragrant aroma, has antifungal, antibacterial and antiparasitic properties, and innumerous benefits for the health. With a light brown color, with notes of bronze, it can be used in powder or dried sticks, which have a long, thin and soft appearance.
