Apple cider vinegar is a versatile ingredient made from crushing apples and double-fermenting the juice, firstly to turn it into an alcohol and then convert the liquid to an acidic vinegar. This apple cider vinegar has round, fruity notes making it a delicious addition to salad dressings, and meat marinades – particularly pork.
Apple cider vinegar is produced in a family-run huilerie in the southern most village of the Burgundy region – Iguerande. Generations at J.Le Blanc have been producing artisanal nut oils and vinegars since 1878, with an emphasis on quality, and the continuation of traditional techniques.
Ingredients: Apple cider vinegar (5% acidity), contains sulphites
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