Apricot and Fermented BBQ Sauce

With fermented apricots, garlic and chili pepper, kombucha and honey

Sweet, sour, smoky at heart: the barbecue sauce born from fermentation

Bucolica's Apricot and Fermented BBQ Sauce

Apricot and Fermented BBQ Sauce is a refined, artisanal reinterpretation of the classic barbecue sauce: the sunny sweetness of apricots meets the umami depth of garlic, chili pepper, and fermented eggplant, with kombucha and honey completing a layered and irresistible flavor profile. It's Bucolica's fermentation laboratory condensed into a sauce: each fermented ingredient brings with it complexity, lively acidity, and that rounded flavor that commercial sauces pursue with additives and flavorings. Pasteurized to ensure stability, once opened, it should be refrigerated. Perfect for glazing, marinating, and serving.
 
 
 

The roots of this BBQ sauce are deep in tradition

Barbecue sauce originated in the American South, where each state jealously guards its own recipe: vinegar-based in North Carolina, mustard-based in South Carolina, sweet and thick in Kansas City. But the idea of ​​pairing fruit and fermented ingredients with meat is much older and more universal: from the fermented plums of Asian cuisine to the fruit mustards of the Po Valley tradition, people have always sought sweet and sour flavors as the perfect counterpoint to roasted meats. This sauce unites two worlds: the American structure of BBQ and the fermentation expertise rooted in peasant pantries everywhere.
 
 
 

Choosing the Apricot and Fermented BBQ Sauce means taking care of yourself

Compared to commercial barbecue sauces, often loaded with high-fructose corn syrup, synthetic flavorings, and preservatives, this recipe speaks the language of real ingredients: fruit, honey, vinegar, and herbs. The fermented ingredients, though pasteurized in the final product, provide natural acidity and aromatic compounds that allow for great flavor with greater ease. With 218 kcal per 100 ml and just 0,6 g of fat, a spoonful is enough to transform a dish: an intense condiment that invites you to use it with taste and moderation, enhancing the ingredients rather than covering them.
 
 
 

How to Best Use: Apricot and Fermented BBQ Sauce

• THE AUTHOR'S GRILL – Brush it on the meat in the last minutes of cooking Organic pork ribs or Organic Sausage from Tuscia: the glaze caramelizes and gives that sweet and sour, spicy finish that makes the difference between a grilled dish and a memorable barbecue.
• THE GOURMET BURGER – A generous spoonful of Extra Biodynamic Hamburger, with a slice of Smoked Seasoned Stracchino melted on top: apricot, smoke and stringy cheese in one bite.
• DIP AND SIDE DISHES FROM THE OVEN – Serve it as an accompanying sauce for the Free Range Chicken Breast grilled or for the Organic New Potatoes roast: even the simplest dishes become irresistible.

The Producer: Bucolica

Bucolica grows its own vegetables naturally and transforms them through the art of fermentation: an agricultural laboratory where vegetables, fruit, kombucha, and honey become products with a vibrant flavor and unmistakable personality.
 
 
 

Ingredients

Apricots, sugar, salt, vinegar, fermented garlic, fermented chili pepper, herbs, fermented eggplant, kombucha, honey.
 
 
 

Nutritional Values ​​(average values ​​per 100ml of product)

• Energy: 218 kcal
• Fat: 0,6 g
• Carbohydrates: 48 g
• Fiber: 1 g
• Protein: 0,6 g
• Salt: 2 g

Pasteurized: Once opened, keep refrigerated.
 
 
 

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