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100% natural
Unpasteurized

In Sutton, in the Eastern Townships of Quebec, Jérémie Postel produces fir honey according to an ancestral Native American recipe that he has brought to his liking.

Jeremiah plucks the young, sap-saturated balsam fir shoots from the tips of the branches. In no time at all, at your fingertips, without aggressive instruments. The picking is done at the beginning of June.

First, concocted as a remedy for a sore throat, its pine honey is also a delight for foodies. A hint of honey at the end of cooking on barbecued lamb chops or pan-fried shrimp; a few drops on a hot goat cheese on toast in the oven; an untied signature to decorate the plate.

Did you know that...?

- We owe the survival of our ancestors to the fir tree and to the Amerindians who initiated the settlers to the uses they made of it: remedy against influenza, scurvy, cuts and burns.

- Honey is an antibacterial. In the past, hospitals and clinics applied it to burns and open wounds to prevent infection. Take a little honey in case of cough or cold, it is an ideal lubricant for the throat and a cough suppressant.

The harvest:
Done by hand away from all passable roads to avoid gas and dust residues. In order to preserve biodiversity, harvested only in mixed forest.

Maceration:
By this process, an unpasteurized honey is obtained and the fir tree is given time to transmit its medicinal properties to the honey. This explains why it is more liquid than other honeys.

Filtration:
The honey is filtered to guarantee quality & purity.

Ready for the pleasure of your taste buds and the well-being of your throat!