La Lautrecoise
Black Garlic from Lautrec 80g La Lautrecoise
Black garlic made from pink garlic from Lautrec: aged for one month, soft and mild
Sales unit: Glass of 80g
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The same pink garlic from Lautrec, just one month longer in the curing process: black, soft, and mild.
La Lautrecoise is the family farm in Lautrec in Tarn, where our pink garlic also comes from. For this black garlic, the farm uses exclusively pink garlic grown on its own estate. There are about 25 cloves in the jar, still in their skins, which is approximately three bulbs. When opened, the cloves are deep black and slightly shiny.
The pungency of fresh garlic is gone. The cloves are soft and almost creamy, and can be crushed with a fork. The taste is mild and rounded. Those who find raw garlic too strong often enjoy this version.
Production: The fresh bulbs are placed in a warming chamber for 15 days and then ripen for another 15 days. In total, it takes one month for the white garlic to turn black. The starting product is pink garlic from Lautrec with the Label Rouge and Protected Geographical Indication (PGI).
Simply push the clove out of its skin. It works well in salads and vinaigrettes, in sauces, and with both savory and sweet dishes. Try a crushed clove on bread with salted butter or with an aged goat cheese.
Pink garlic from Lautrec is also known for its long shelf life, as it can be kept from one harvest to the next under good conditions (a constant temperature of 12 to 15 °C in a dry and well-ventilated storage area).
Producer: Sébastien Marty (La Lautrecoise), 5 rue Obscure, 81440 Lautrec, France
Recipe ideas: Garlic-Sardine Bruschetta with Cilantro and Sopa Alentejana (Garlic-Bread Soup from the Alentejo)
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