fir

fir is a honeydew honey: it does not come from flower nectar, but from a collection of sugary substances deposited on leaves and branches by insects that suck plant sap in search of proteins, releasing the excess sugary part.
It crystallizes very slowly and contains traces of green algae and microscopic fungi present on the original plants, which give it its characteristic petrol green reflections

On the nose, it releases an immediate scent of fir resin, barley candy, and candied citrus peels, with rare smoky notes; on the palate, it shows medium sweetness, with evident malt notes and hints of animal sensations.

The result is a honey capable of telling the forest with intense and deep aromas.

Fir honey pairs well with lard and fatty cured meats. It can be emulsified with extra virgin olive oil to create a glaze that enhances duck breast, while dissolved in a few drops of lemon juice, it is ideal for sweetening a fruit salad of small berries.

It is surprisingly pleasant with alpine butter on a slice of dark bread.