The harvest of parsley takes place in Autumn and Spring and needs to be done very quickly in order to preserve the greatest fragrance and freshness of the product. The parsley is minced in order to produce a kind of purée (adding oil and salt) which is used in canning industries to produce sauces, spreads, marinades, etc. Our parsley is available in both a cold-processed version and a hot processed-version, according to the client’s needs and uses.
- HOT: processed versions guarantee a low bacteria load, a low salt content and a high percentage of parsley.
- COLD: processed versions preserve the freshest aromatic notes of parsley better and longer.