Perfect for Pork, white meats, and charcuterie such as salami, sausage, ham, etc. Also delicious with oven-roasted root vegetables, and in sauerkraut
How to use Rub onto meat to marinate (either dry or by mixing with a little good-quality olive oil) and leave to rest for at least 5 minutes before cooking. Add to non-meat dishes as seasoning during cooking.
Inspiration The cultural region of Alsace, located right of the border of Germany and Switzerland in France’s east, takes on influences from all its surrounding neighbours and this is reflected in its gastronomic specialities. The most famous is “choucroute”, which is sauerkraut served with variations of pork sausages, ham hock and potatoes.
Ingredient/ Allergens Apple, Pear, Chili, Lemon Myrtle, Onion, Garlic, Sage, Thyme, Persian Blue Salt