Forest Honey 500g

In the Sierra de Gredos and next to the Hoces del Duratón National Park in Segovia, where we have our apiaries in summer and autumn, oak and holm oak forests, under certain humidity conditions, generally from mid-August, usually produce a large quantity of sap rich in sugars. Due to excess production, the trees expel (exude) that sap. This sap, called honeydew, is what bees collect to make forest honey or 'honeyade'. \n \nThus, <strong>forest honey</strong> is obtained from the honeydew of tree fruits, mainly oak or holm oak, but we can also find chestnut and other types of nectar such as fabaceae, cistaceae, some lipped, heather and brambles. \n \n&nbsp; \n \n<strong>PROPERTIES</strong> \n \n<strong>Forest honey</strong> is a product that is quickly absorbed by the body, so it is quickly converted into energy, it provides our diet with minerals such as iron, potassium or magnesium. \n \n&nbsp; \n \n<strong>PAIRING</strong> \n \nForest honey, apart from daily use as a natural sweetener, goes very well with meat stews, especially game meat. We recommend that you use it in small quantities and always add it in the last minutes of preparing the stew, in this way, it will add a light but tasty touch to the meat and enhance the aromas of the prepared dish. \n \n&nbsp; \n \n<strong>ORGANOLEPTIC CHARACTERISTICS:: </strong> \n \n<strong> </strong> \n<ul> \n <li><strong>Colour</strong>: dark amber and extraordinarily bright surface.</li> \n <li><strong>Aroma</strong>: floral, intense and persistent.</li> \n <li><strong>Taste</strong>: sweet, with clear aromatic notes on the palate.</li> \n</ul> \n&nbsp;