Wild Thyme Confit

Description

TERROIR AND HARVEST

Confit made from fruit pectin and wild thyme harvested by hand during flowering on the Leos Estate plateau. Certified “High Environmental Value 3A”, the farm uses neither chemical fertilizers nor pesticides.

INGREDIENTS / PRODUCTION

Water, white cane sugar, concentrated lemon juice, fruit pectin, thyme (0.7%). Prepared with 0.7g of thyme per 100g of confit. Total sugar content after cooking: 63g per 100g. Under the supervision of the Leos Estate teams, the confit is manufactured and potted in Robion, a few minutes from the farm, by La Roumanière (a social and solidarity economy enterprise).

FLAVOR / TASTING

This confit, cooked in a cauldron, is distinguished by its unique taste and the singular aromatic power of its wild thyme.

NUTRITIONAL VALUES (PER 100G)

Energy 1203 Kj / 283 Kcal Fat (g) 0 of which saturates (g) 0 Carbohydrates (g) 70 of which sugars (g) 70 Dietary fiber (g) 0 Protein (g) 0 Salt (g) 0.04

STORAGE

Made without preservatives or colorings, Leos C confits are pasteurized, giving them a shelf life of 3 years. To retain all their properties before opening, we advise storing them in a dry place, away from heat and UV radiation. After opening the jar, the confit generally keeps for 2 to 3 weeks in the refrigerator.

SERVING SUGGESTIONS

Ideal for serving with fresh cheeses (especially goat and sheep) or semi-hard cheeses, with a leg of lamb, guinea fowl, chicken, or shoulder of lamb, or at the end of cooking to deglaze meat or incorporate into a ratatouille. It can also be spread on crêpes, pancakes, or toast. Considered excellent for health (thyme is rich in many active ingredients and essential oils, flavonoids, vitamin C, and calcium), it can be used as an infusion by diluting it in hot water.