Lautrec Pink Garlic

Name: Lautrec Pink Garlic
Brand: LE MARCHE
SKU: LAUTRECPINK500
Price: 8.50 GBP
Availability: InStock

£8.50

Net: 300g (3 heads) IGP and Label Rouge protected Calibre 60/70, Category 1 Extra Quality

IGP and Label Rouge garlic from Lautrec in the Tarn — pink-skinned, ivory-fleshed and sweeter than white varieties. Calibre 60/70 heads with well-developed cloves. Roast whole, use in confit, or add generously to any dish that needs garlic without the bite.

Lautrec Pink Garlic

£8.50

Ail Rose de Lautrec (Allium sativum) — pink garlic from the commune of Lautrec in the Tarn, south-west France, holding both Label Rouge (awarded 1966) and IGP (Indication Géographique Protégée, awarded 1996). These designations mean the garlic must be grown, harvested and dried within a defined area around Lautrec, and must meet specific standards for size, appearance and quality before it can carry the name. This is not a marketing label — it is a controlled geographical indication with legal force.

The pink colour comes from the outer skin of the cloves, which ranges from pale rose to a deeper pink depending on the season and the individual bulb. Inside, the cloves are ivory-white, firm and juicy, with a flavour that is rounder, sweeter and less aggressive than standard white garlic. Lautrec pink garlic can be used more generously than most garlic because it does not leave the same sharp, lingering bite. Raw, it has a clean warmth. Cooked, it mellows further and develops a sweetness that makes it well suited to confit preparations, slow roasting and anywhere garlic is asked to carry a dish rather than just season it. These are calibre 60/70 bulbs — substantial heads with well-developed cloves that are easy to work with.

Origin: Lautrec, Tarn, France (IGP, Label Rouge)

Ingredients: Lautrec pink garlic (Allium sativum)

Storage: Store in a cool, dry, well-ventilated place out of direct sunlight. Do not refrigerate. Whole bulbs will keep for several weeks; once broken into cloves, use within a week to ten days.

Separate the cloves from the head as needed. To peel: crush each clove lightly with the flat of a knife — the skin slips off cleanly.

To roast whole heads: slice the top off the bulb to expose the cloves. Drizzle with olive oil, wrap in foil and roast at 180°C for 35–40 minutes until the cloves are completely soft and golden. Squeeze the roasted garlic from the skins and spread on toast, stir through mashed potato, or use as a base for sauces and dressings.

For confit: peel the cloves and place in a small pan, covered with olive oil. Cook over the lowest possible heat for 30–40 minutes until the cloves are soft, golden and sweet. The garlic and the oil are both usable — the cloves as a garnish or spread, the oil for dressings and cooking.

For raw use: grate on a microplane or crush to a paste with salt. The sweetness and reduced sharpness of Lautrec garlic makes it better suited to raw applications — vinaigrettes, aioli, marinades — than most white varieties.

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Full delivery details and shipping rates: here

Description

Ail Rose de Lautrec (Allium sativum) — pink garlic from the commune of Lautrec in the Tarn, south-west France, holding both Label Rouge (awarded 1966) and IGP (Indication Géographique Protégée, awarded 1996). These designations mean the garlic must be grown, harvested and dried within a defined area around Lautrec, and must meet specific standards for size, appearance and quality before it can carry the name. This is not a marketing label — it is a controlled geographical indication with legal force.

The pink colour comes from the outer skin of the cloves, which ranges from pale rose to a deeper pink depending on the season and the individual bulb. Inside, the cloves are ivory-white, firm and juicy, with a flavour that is rounder, sweeter and less aggressive than standard white garlic. Lautrec pink garlic can be used more generously than most garlic because it does not leave the same sharp, lingering bite. Raw, it has a clean warmth. Cooked, it mellows further and develops a sweetness that makes it well suited to confit preparations, slow roasting and anywhere garlic is asked to carry a dish rather than just season it. These are calibre 60/70 bulbs — substantial heads with well-developed cloves that are easy to work with.