La Vecchia Red Label 8yr Balsamic Vinegar 250ml Wagyu with the centre bone left

with the centre bone left in for added flavour

an extra hour’s cooking is required

They use traditional methods of fermentation using earthernware jars

slow cooking - so ideal for casseroles and stews

These delectable treats feature finely ground Italian hazelnuts of the Giffoni variety

La Vecchia Red Label 8yr Balsamic Vinegar 250ml Wagyu with the centre bone leftRich and complex, with a lovely sweetness imparted from the wooden barrels it has been aged in, the texture is dense enough to make it very good for dressing salads as well as in cooking. Try mixing with extra virgin olive oil and using as a dip for bread or drizzle over some new season asparagus with slithers of parmesan. Also makes a great base for a rich gravy. Density: 1. 20