Fir Honey - Lorraine

€9.50
  • Miel de Sapin par Miel Factory

Fir Honey - Lorraine

€9.50
Weight:
Variant:

Harvested in France, in the preserved forests of the Vosges, in the Rochesson sector at an altitude of 800 m.

Intensity ●●●●●●●●○○
Flavor Notes: Its aromas are resinous and malty. It is a honey with great typicity and character
Texture: Liquid

Serving Suggestions: Use in a marinade for meat, or on a slice of bread at breakfast or teatime.

100% raw honey: all our honeys are analyzed to guarantee you the highest quality and purity. We use cold extraction in the most beekeeping tradition. 

  • FIR
  • RECIPE

Miel Factory has selected for you this fir honey or honeydew harvested in France, in the preserved forests of the Vosges, in the Rochesson area at an altitude of 800 m. The Vosges region is the preferred territory for harvesting French fir honey.

This fir honey with its liquid texture and slow crystallization has aromas typical of large coniferous forests. A great classic. The real name of fir honey is "fir honeydew" because fir does not secrete nectar to bees. The bee forages on the suckers of sweet matter from small insects. These feed on the nitrogenous matter contained in the sap of the tree and reject the sugary matter which cannot be digested. These exudates are taken up by the bees and transformed to make honeydew honey.

This fir honey selected by Miel Factory offers flavors of character with hints of resin. Its slightly malty taste makes it easy to recognize. The high fructose content keeps it liquid for quite a long time. Its crystallization is fine and its ocher color darkens over time. It is recommended on a good toast of bread, in tea or coffee and to caramelize chicken or duck. It is the winter honey par excellence, of great typicality.

Price/kg : 38,00 €

Apricot jam with Fir honey 

Ingredients: 

  • 3 kilos of apricot (without their pits)  
  • 1.2 kilos of sugar
  • The juice of 3 lemons
  • 200g of pine honey

Preparation: 

  1. Wash, pit and macerate the fruits, in sugar and lemon for a day and a half
  2. Cook the mixture a first time for about 10 minutes
  3. Let it cool and boil it again for 5 minutes before turning the fire off again.
  4. Add the honey
  5. Stir and heat again for two minutes
  6. Immediately put in jars (be careful not to burn yourself)
  7. Do not forget to flip your jam jars with the lid facing downwards
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