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The peaches are picked perfectly ripe, crushed and left to ferment naturally. White Balsamic vinegar, aged in oak barrels, is then added for a sweet and fruity vinegar.
We recommend on red meat and game, green and fruit salads, fish, ice cream, and fresh soft mild cheeses.
Pairs well with our Basil Fused Extra Virgin Olive Oil.
This is one of Raw Chef Jane’s favorites!
NO sugar added - NO additives - NO preservatives - ALL natural ingredients
Our craft batch Balsamic condimentos are the real thing crafted in Modena, Italy using the barrel aging Solera Method. Our Cask 25 is aged up to 25 years!