Serving suggestions

Delicious on toast, a sandwich, for desserts, a cheese platter, as a base for sauces and salad dressing

  • Tomatojam: Goat cheese, hard cheeses, foie gras, pates, salads

  • Red Pepperjam: Pâtes, fish such as cod (salted, baked or pan-fried)

  • Rosejam: foie gras and canapés

  • Figjam: Morcilla de Burgos (black pudding), foie

  • Serrana Olivejam: Soft cheese, anchovies, salad, foie gras, sauces, oven roasted meats (duck)

  • Onionjam – Pâtes, foie gras, meat, squid (filling)

  • Melonjam – Ham

  • Cherryjam – Beef (sirloin)

  • Blackberryjam– Cheesecake, flan, yogurt

  • Raspberryjam – Cheesecake and quark

  • Mango-gingerjam – Meat, confit de canard or steaks

  • Rosemary, roses, violets, jasmine – Foie, sirloin and hard cheeses

  • Foreststrawberries with black pepper and Modena – Cheesecake, vanilla ice cream, cheese and salad

  • Asparagus jam – Bacon and ham

  • Boletus Edulisjam (Boletus Edulis/Porcini/Ceps) – Meat and sauces

  • Vanilla chestnut cream – Red meat or as a dessert

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