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HONEY AND CHIOS MASTIC, 776
Our beekeepers pride themselves on producing only the highest quality honey that is not heated or filtered so all the goodness remains. This is a unique combination of local raw honey with a dash of oil of Mastiha. Mastiha, the resin from the Mastic tree, adds a pleasant herbal, pine aroma to the honey. Use it in a vinaigrette or mixed with lemonade.100% Greek Honey with Mastic oil. All natural, not heated or filtered. Pleasant herbal, pine aroma with sweet honey.
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HONEY AND HAZELNUT PASTE, 776
Our beekeepers pride themselves on producing only the highest quality honey that is not heated or filtered so all the goodness remains. Imagine the combination of the pleasant sweetness of honey with the roundness of a hazelnut cream? The experiment was carried out by 776 Deluxe and the result is this unique Honey with Hazelnut Cream–a new concept of dessert spread. This innovative spread is a blend of 77% honey and 23% hazelnut paste which creates a sweet, nutty, and flavorful treat.
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HONEY THYME, 776
Our beekeepers pride themselves on producing only the highest quality honey that is not heated or filtered so all the goodness remains. Greece, which has more bee hives per acre than any other country in Europe, produces wonderful honey products. The best variety produced is thyme honey, which is considered among honey connoisseurs the best in the world thanks to the properties of the wild thyme plant, an evergreen herb that is found wild in dry and rocky regions.100% Wild Thyme Honey. 25% thyme pollen grains. All natural, not heated or filtered. Intensely aromatic and sweet.
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BONNE MAMAN, HONEY PACKETS
Individual 1/2 oz packet – easy opening and spreadable. Orange blossom honey presented in a unique packet for convenient distribution. 100% Orange Blossom Honey.
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5280, FIRE HONEY
This Fire Honey is a great combination of Clark’s Colorado Honey and our Fire Salt. Creating a mouth watering, life changing experience. It goes well on everything!!
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MITICA, WILD LAVENDER HONEY
A raw Spanish honey cultivated from wild lavender. The producers’ coop members cultivate the bees and honey, which is light, floral, perfect with cheese.
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CLARKS, COLORADO HONEY BEARS
Robust, and full of flavor, this honey is indigenous to the Rocky Mountain West and is excellent for making Mead. It is raw and unfiltered and produced at Clark’s honey farm in Fort Lupton, CO.
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HONEYCOMB, 4 x 4
Beekeepers may remove the entire honeycomb to harvest honey. Honey bees consume about 8.4 lb (3.8 kg) of honey to secrete 1 lb (454 g) of wax,[1] so it makes economic sense to return the wax to the hive after harvesting the honey. The structure of the comb may be left basically intact when honey is extracted from it by uncapping and spinning in a centrifugal machine—the honey extractor. If the honeycomb is too worn out, the wax can be reused in a number of ways, including making sheets of comb foundation with hexagonal pattern. Such foundation sheets allow the bees to build the comb with less effort, and the hexagonal pattern of worker-sized cell bases discourages the bees from building the larger drone cells.Artificial honeycomb foundation plate in which bees have already completed some cells
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LUNARDI, ACACIA HONEY WITH BLACK TRUFFLES
The Lunardi brothers of Al Dolce Forno in Quarrata (located a few miles down the hill from Tenuta di Capezzana) have infused delicate Tuscan acacia honey with shavings of Scorzone black truffles to sell in their bakery and delicatessen. The Lunardi’s wonderful crusty breads are sold along a large assortment of local Tuscan cheeses to which this aromatic honey seems to be a perfect match.
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CHESTNUT FLOWER HONEY, ORGANIC
The additional earthy flavor of this honey is attributed to the bees feeding predominantly on chestnut flowers.
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ORANGE HONEY, ORGANIC
This light colored, unpasturised honey has an intense floral fragrance: exquisitely delicate and sweet.
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PEAR MOSTARDA, CASA FORCELLO
Paola Calciolari makes her exceptional mostardas by sourcing locally harvested fruit, slicing and candying them in their juices, and then adding drops of a very concentrated, spicy mustard oil; it is a highly labor intensive process. Unlike many whole mustard fruits on the market, these are extraordinarily fresh, flavorful and chunky.
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PLUM MOSTARDA, CASA FORCELLO
Paola Calciolari makes her exceptional mostardas by sourcing locally harvested fruit, slicing and candying them in their juices, and then adding drops of a very concentrated, spicy mustard oil; it is a highly labor intensive process. Unlike many whole mustard fruits on the market, these are extraordinarily fresh, flavorful and chunky.