The process of "Solera" is extremely rare for the production of gin. The Solera aging method used for CitadelleGin is an intensive process of placing the Citadelle in different types of barrels for 2 to 5 months .The aging barrel makes the floral and citrus sensation softer. The aim is for the herbs used ,to enhance the classic juniper taste that create a classic gin. The result of aging is a golden color with the addition of soft vanilla notes to the flavor, without neutralizing the cedar sensation.
Aviko Pure and Rustic Chips are a fantastic addition to any menu. Delivered frozen, Pure & Rustic homestyle chips, skin on, give your menu a great home-made appeal. It's vital that any menu provides a good range of gluten-free options to it's customers and gluten-free chips and a simple way to ensure you are offering a popular option to your guests. Rustic chips are not just popular on classic pub menus, but increasingly in fine dining and casual dining. Great as an accompaniment to steaks, fish dishes, chicken and burgers.
The fruit is harvested at full ripeness by partner producers who meet our company's demanding standards. The fruit is transported to the Ponthier factory where it is stored in optimum conditions in order to keep it fresh. There is a controlled storage capacity of 5,700 pallets, equivalent to the annual production.
During production the fruit is sorted, mashed, sugar is added and the puree is refined, then pasteurised to ensure food safety and re-frozen to preserve the taste and colour of the fresh fruit.
OUR SPECIFICATIONS
The fruit: selection of the best varieties and origins, free of impurities, purchased once a year, at the time of harvest, at agreed brix levels, on a contract basis, and thoroughly checked for pesticide residues in each batch.
The process: no additives (colourings, coagulants, flavour additives...), pasteurisation temperature control for each fruit.
The final product: taste test on each batch to ensure a taste and colour identical to fresh fruit, as well as a dense, soft and homogeneous texture.
Quality: commitment of management and all teams to meet the requirements of the strictest IFS (highest level) and BRC (Grade A) standards to ensure food safety. KOSHER/HALAL certifications.
Prosuto is produced from specially selected pork leg, combining the tradition of Evritania and the know-how of Parma. Product of natural maturation for at least 12 months. A truly wonderful traditional sausage, the ancient Greek 'Akrokolion'.
