Specialty Food Magazine

MAR 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/55461

Contents of this Issue


Page 63 of 63

CONNOISSEURS CONSIDER OUR LEMON CURD THE CREAM OF THE CROP. IN FACT, IT IS THE CREAM OF THE CROP. Sicilian lemons are the finest lemons in the world and we select the very best. But what sets our lemon curd apart from all others is its unique butter-rich creaminess. And the secret is, just a single batch requires three chefs, three different pans and an entire day of slow cooking. We mix and stir ingredients by hand. And we simmer our curd for hours in gentle steam-heated pans. This results in a remarkably creamy lemon curd that melts on the tongue. We're not surprised it's our best seller. It's the cream of the crop. THE MOST HIGHLY CULTIVATED PRESERVES ON EARTH. THE BEST IN SELECT AT .COM

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - MAR 2012