Black currants begin to appear in August and September. In addition to their color, their aroma and flavor sets them apart from red currants. They grow spontaneously in the humid forests of Bulgaria on Rigoni di Asiago farms.
Flavor: strong and distinctive.
Pairings and tips: excellent on bread, but also with medium-aged cheeses and beef.
Ingredients: Black Currant*, Apple juice*, Pectin. *Organic.