Raw mountain honey
1. Characteristics of mountain honey of Sala e Higón
Mountain honey has a very dark amber colour, turning black.
a) New Harvest
Mountain honey is harvested from early spring to late autumn
Mountain honey is an unsweetened honey. In the mouth it reminds us of toasted malt and wet wood. On the nose, its aroma of humus and wet soil stand out. Although it will depend a lot on its floral or myelate origin, as each year will vary.
Mountain honey takes a long time to crystallize, and crystallizes with a coarse grain size.
Mountain honey is rich in minerals and bioflavonoids, ideal for people with anemia, tiredness and lack of appetite. Bioflavonoids help us to digest better and, like all honeys, have bactericidal, antiseptic and healing properties.
Mountain honey is ideal for sweetening fresh cheeses and making sauces for meat.
2. General information:
Quantity: 500 g
Production Company: Sala e Higón
Origin of the company: Turís, Valencia
a) Nutritional information:
Value per 100 g
Energy value: 329 Kcal
Protein: 0.37 %.
Carbohydrates: 81.80 %.
Dietary fiber: 0.01 %
b) Health Registry:
c) Additional information
Sala e Higón mountain honey has been packaged in a glass jar which, when crystallised, can take on the surface white colours due to its natural crystallisation. The crystallization can be reversed if we subject the honey to temperatures of about 60 º C, and the best way to achieve this, is by putting the bottle of honey in the bain-marie. Afterwards, we must store it in a warm place so that it does not crystallize again.
The honey is usually put two years of preferential consumption, but if well preserved, endures a lifetime.