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.

The garlic is peeled with air, selected, disinfected and finally packaged in differents formats.

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