The garlic is peeled with air, selected, disinfected and finally packaged in differents formats.
After being peeled, go through a grinding process. Later they are packed into cubes.
After being cleansed of fur and cut stems and roots, if necessary, heads of garlic are introduced into a mesh, which go heat sealed.
Format available in sizes Extra (55-60mm) and Super (50-55mm).
Once classified, pass a tape which are selected and cleaned of fur and roots. In turn, also cut the stem to those needed.
Format available in sizes Yumbo (60mm+) and Extra (55-60mm).
After being cleansed of fur and roots and cut the stem, if necessary, the garlic enters a mesh, which go stapled with a reporting stapled with an informative tie.
After being cleaned, are manually placed into the sack one by one.
Format available in sizes Yumbo (60mm +) and Extra (55-60mm).
The black garlic is made from fresh garlic through a natural fermentation process that combines temperature and humidity controlled over an extended period of time and in which no additives or preservatives are added.
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