There is a time in agriculture that cannot be rushed. It applies to the aging of our Parmigiano Reggiano, and it applies just as much to honey: from the alfalfa flower to the jar that reaches your home, every step has its natural timing.
Here is how Valserena alfalfa honey is made, step by step.
Everything starts with the alfalfa we grow in Gainago di Torrile to feed our Brown Swiss cows. Between spring and summer, the fields fill with small purple flowers.
Each bee can visit hundreds of flowers in a single flight. We do not interfere with this process: the hives remain in the fields, and we wait.
The honey is separated from the combs using a mechanical cold-extraction process, without heat that would compromise the organoleptic properties of the product.
The honey rests for days, not hours, to allow any impurities and small air bubbles to rise naturally to the surface.
Only at this point is the honey jarred, in 250g and 370g sizes — with 500g and 1kg coming soon.
"Time and the delicacy of the process make all the difference in the final result — it applies to honey, just as it does to a wheel of Parmigiano."
Why we are telling you all this
We could simply write "alfalfa honey" on a label and stop there. But we believe that knowing how a product is born changes the way you savor it.
Honey is no exception to the principle that has guided every Valserena product since 1879: behind a small and simple jar lies an entire seasonal cycle that cannot be forced, only accompanied.
In short
- Cold extraction, without aggressive thermal treatments
- Natural decanting over days, not hours
- No shortcuts: the same respect for timing as our Parmigiano
- Available in 250g and 370g sizes
Discover the result of this process.
Discover Valserena honey →