Friday 22
September
2017

The quince was cultivated since ancient times in Babylon (4000 BC). Apparently native to southern Europe or the southern shores of the Caspian Sea. For its harsh taste not usually eaten fresh but it is often consumed in the form of jelly, jam or as the popular "quince jelly" can also be used as syrup used medicinal tonic.

The PAIARROP's homemade quince is on this occasion as a "cream" to smear comfortably on toast for breakfast or in the preparation of canapés or tapas. Produced without preservatives, no coloring and no added flavorings .... as was our grandmother.

We will recommend the amazing combination of this product with the cheese and manchego cheese. And smeared directly on hot toast without adding oil or butter.

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