It a perfect way to deglaze meat such as veal ribs, rack of lamb and poultry. It also goes well with pan-fried vegetables and cuttlefish with garlic and parsley. It can also be used to dress mixed and green salads, especially those using ingredients from the south west of France.
This vinegar pairs perfectly with extra virgin olive oil, or oils infused with basil or garlic and thyme.
Distilled vinegar (42%), bell pepper pulp (39,8%), sugar, apple pectin, ground Espelette pepper (0,7%), salt.