Harvested at the end of July
Never pasteurized, classic honey is cold extracted, filtered and liquefied at low temperature in order to preserve the aromas and properties of honey while benefiting from its liquid texture.
The texture of classic honey is dependent on an entirely natural phenomenon: crystallization. At the time of potting, all the honeys are liquid. Over time, crystals develop which change their texture. In order to give it its liquid texture, classic honey is slightly heated at low temperature, but never pasteurized. It will therefore crystallize in the more or less near future, crystallization being a natural phenomenon in all unpasteurized honeys.
Above all, do not think that crystallized honey is wasted! With a little stirring, it still blends very well with other ingredients. In order to liquefy honey, it must be gently heated in a water bath. It is important to never heat honey in the microwave. Warning! The water in the pot should not boil, but simmer slightly.
L'Épicier # 1 for a diverse pantry of local products, we've been cooking great food for almost 25 years. Together we can change things, by consuming less of Costco or Walmart supermarkets and by choosing products from local farms such as Voltigeur and Rheintal or Valens farms, and from responsible fisheries such as Norref fisheries inc. In addition, Contrary to the trend of meal boxes to cook, our main menu that you love is always available and we add new things every week!