garlic confit

...L'artisan Popol Sweet garlic confit with lemon and wild fennel. Ingredients: Sweet garlic 55%, extra virgin olive oil 42%, candied lemon 1%, wild fennel 0.5%, lemon flavor, contains (Sulfites).

Since 2001, BHS OLIVES has specialized in confectionery, packaging, and marketing of olive products and their derivatives in the national market and intends to continue exporting, which has been one of the company's main missions. It also operates in the field of subcontracting by providing its expertise, storage capabilities, and personnel with extensive experience in the field. The company consi...

...Garlic with herbs antipasti Italy vegetables CROC’ELLA Marseille ProvenceAlpesCôted’Azur Are you a reseller? You will appreciate the confit garlic with herbs. CROC’ELLA presents the confit garlic with herbs. Garlic, often used in cooking, is now available at CROC’ELLA in a mini jar format of 290g. The garlic with herbs is sold in cases of 12 jars of 290g. Ingredients: Garlic cloves (55...

...Gourmet croquettes handcrafted in our workshop. We offer many different varieties: - Iberian ham croquettes - Boletus croquettes - Blue cheese croquettes - Cod croquettes - Croquettes with confit leek, date, and carrot - Garlic shrimp croquettes - No chorizo croquettes (100% plant-based) - Pumpkin croquettes with curry (100% plant-based)...

...French lentils, duck confit, thigh from France, pork sausage from France, pork confit from France, cracklings, cooked juice, garlic, tomato, salt, pepper, spices. CHEF'S ADVICE: I decided to cook the lentils like a Cassoulet. Simply heat them in a clay dish in the oven, adding half a glass of water. I enjoy them with a Minervois and a lightly garlicky green salad. According to legend, eating lentils on January 1st brings us money all year round. Eating them at the beginning of each month brings us iron.

...58% black garlic, vegetable broth (water and vegetables in varying proportions: carrots, celery, onion, leek), whole sea salt from Cervia. Black garlic is not a variety of garlic but rather garlic confit in seawater, originating from Korea and Japan. It is dried at low temperatures between 60 and 80 °C in a humid atmosphere for a period ranging from 15 to 60 days. This process enhances the...

...The Persians and Egyptians regarded the shallot, 2,000 years ago, as a sacred plant. A bulbous plant related to onion and garlic, it is commonly used in cooking, chopped in salads or sauces like béarnaise or beurre blanc. Whole, braised, or confit, they are perfect for accompanying fish, meat, or foie gras. The ideal companion for all your wine-based recipes, or simply to enhance your dishes. Perfect for red sauces, meat cooking, steamed potatoes, tomato-based dishes, and traditional soups. SKU:SGE250...

We are a small artisanal business based in Var. We produce a range of Provençal specialties: tapenades, antipasti, soups, confit garlic, confit onions, tomato coulis... We are known and recognized as specialists in fruit pulp vinegar: the widest selection, the highest pulp content, and an unmatched flavor. We distribute our products directly to our customers in France and for export. We are an active member of the Gourmet Provence network - Producers of Flavors.

Regional canning company located in Tarn at the foot of the Languedoc park, I produce natural sterilized sauces in my lab with the label: SUD DE FRANCE; as well as marinades and natural gluten-free sauce bases, also accessible for vegetarians. I also make flavored mustards, and sterilized confit garlic and shallots. Our company also creates sauces and condiments on demand for external clients...

...confit pork cheek terrine with duck foie gras nuggets and chanterelles, veal sweetbreads terrine with morels. * Old-fashioned white pudding with mushrooms, foie gras, salmon, scallops Winter range: * Old-fashioned sausage: Toulouse sausage * Semi-salted: shank, belly, shoulder * Old-fashioned smoking: sausage, shank, belly, shoulder * Butcher specialties: roasts (Orloff, bacon, smoked, with prunes...) Summer range: * Old-fashioned sausage: chipolatas, herb chipolatas, merguez, brasse sausage, filling, chorizo for grilling, tenderloin...