Sarawak Black Pepper Old Plants

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Translation missing: en.products.product.price.regular_price 7,90 €
Translation missing: en.products.product.price.sale_price 7,90 € Translation missing: en.products.product.price.regular_price
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Gianni Frasi's pepper selection from Torrefazione Jamaica. Formidably complex pepper, from plants over 35 years old.
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Sarawak Black Pepper Old Plants

Sarawak Black Pepper Old Plants

Translation missing: en.products.product.price.regular_price 7,90 €
Translation missing: en.products.product.price.sale_price 7,90 € Translation missing: en.products.product.price.regular_price
Translation missing: en.products.product.price.unit_price
Product information

This Black (Piper nigrum Linnei) was collected in the gardens of Sarikei from the only ones plants over 35 years old of the famous Kuching variety, existing in the state of Sarawak.


Perfectly ripe, fresh pepper berries are showered with lots of clean cold water and dried in a rudimentary oven (80-95 degrees) for fourteen hours.


The pepper is thus left intact and displays a special sweet scent.
The entire work, carried out exclusively by Mr. Siew, is completed within twenty-four hours of harvesting and is unprecedented in the world.
Envelopes weighing 90 g.

Intense, multi-aromatic, evolved.

Acetaia San Giacomo

It is the only one that, since the beginning, produces only pure balsamic without added vinegar, 100% from organic cooked must. We do not produce Balsamic Vinegar of Modena IGP, glazes, "Balsamic White" by choice.
The production also includes raw vinegars, all produced according to the ancestral method in barrels.

Finally, the Surbir Selection concerns all those products that we have chosen from other companies that share with us a production philosophy aimed at quality only, without compromise. From coffee, to Parmigiano Reggiano, to fresh pasta, each item has something that makes it unique.

Le Monde: "We have chosen to continue with our baver" as stated by Andrea Bezzecchi
(Stéphane Davet - 14 October 2021)

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(Edoardo Celadon and Phoebe Hunt - March 27, 2021)

Acetaia San Giacomo Best Overall Balsamic and Best Saba
(Hannah Howard - October 19, 2021)

Best DOPs and Best Condiment
(Nikhita Venugopal - April 12, 2019)

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(Micaela Cappellini - 25/02/2020)

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