Popol, Vinegar with Mango pulp - 25cl
This vinegar with mango pulp will give an unprecedented fruity and exotic flavour to your fish and…
€12.00
Chez Popol
(€29.21 L)
Available stock: 20
Tax included
Fig Pulp Vinegar by Popol combines the lush sweetness of sun-ripened figs with crisp acidity, ideal for pairing with foie gras, aged cheese, and meats.
Origin and Raw Materials: This specialty fruit vinegar is crafted in Provence. The recipe highlights sun-ripened fig pulp selected for its honeyed sweetness, subtle woody nuances, and rich texture, blended with the crisp acidity of premium white spirit vinegar.
Producer: Located in Provence, Popol is a renowned gourmet house famous for fruit pulp vinegars and artisanal condiments. Popol selects natural ingredients carefully processed to bring a refined, creative touch to everyday culinary creations.
Production Process: Fresh fig pulp is generously blended into the vinegar base to achieve a smooth, velvety, and coating consistency. Free from artificial colorings or preservatives, this process preserves the deep amber-purple hue and authentic Mediterranean fruit aromas.
Tasting Notes: The vinegar displays a rich dark purple color with copper highlights and a smooth, pulpy density. On the nose, it releases warm aromas of candied fig, honey, and forest floor. On the palate, the entry is smooth and honeyed, delivering a balance between fruit sweetness and a lively, lingering acidity.
Serving Advice & Aging Potential: Essential for dressing gourmet foie gras salads, deglazing pork medallions or duck breasts, pairing with aged goat and sheep cheeses, or seasoning game marinades. Store at room temperature away from light. Shake well before use and keep refrigerated after opening.
Awards & Environmental Certifications: Produced under strict food safety and quality guidelines, ensuring full traceability and respect for Provençal artisanal heritage.
Data sheet
Specific References
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Fig Pulp Vinegar by Popol combines the lush sweetness of sun-ripened figs with crisp acidity, ideal for pairing with foie gras, aged cheese, and meats.
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