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Hauner Capers in Sicilian Sea Salt 250g bag. [2020 Harvest]

In our opinion, the "rolls royce" of salted capers.

The caper comes from a bud, the bud of a beautiful flower. Like an orchid, it explodes at sunset. "When we eat a caper, we are eating a flower with its elegance and perfume."

From May to the end of August, buds appear on every plant once a week and open up. The future capers will be spread out to rest for one or two days in a cool, shaded place (otherwise, they would flower in the sunlight). The Aeolian houses with their terraces are ideal for this, ventilated and covered in cane. The flower left on the branch withers rapidly and develops a berry a few centimeters long that assumes the form and color of a small cumber. For botanists, it is the fruit that contains the plant seeds, for the Aeolians it is the cucuncio, created by nature for the delicacy of our palate.

As soon as they are ripe, either the capers or cucunci, are very bitter but this unpleasant character goes away with salting or curing, which begins alternating a layer of capers with a layer of sea salt in a tub. After two or three months and repeated salting, the capers are ready for consumption and preservation.

Best Before: 27 Dec 2022

Country: Italy
Region: Sicily


$23.00
each

$20.70
in a mixed case (6 per case)


OUT OF STOCK