Fiddleheads in organic white wine vinegar
Handpicked fiddleheads, in June, along the magnificent rivers of Gaspésie.
The pickers of Gaspésie Sauvage are trained to pick only a few buds on each plants to preserve the plants. That process also produces bigger fiddleheads.
The fiddleheads are transformed right after they're picked. They're also mixed with only prime and organic ingredients. That way, the fiddleheads stay fresh and crunchy, bathing in a well balanced sweet and sour marinade.
They're delicious right from the pot, in salads, with cold meats, or in sandwiches.
By the way, the pots are made from 100% recycled glass.