Balsamic Vinegar Jelly from our Modena producers, thickened with apple pectin to give a delicate, subtle savoury jelly. An accompaniment to cold or hot meats, cheese, meat pate or foie gras.
Perfect with steak or roast lamb. Try with asparagus wrapped in parma ham. Use as a glaze on baked ham. Go to the other end of the taste-scale and try with desserts such as ice cream or patisserie with fruit.