The history of vinegar is fascinating and takes us on a long journey through time, from preserved foods in ancient Mesopotamia to contemporary culinary delights such as romesco sauce.
Its origin goes back millennia: the first references date back to 5,000 BCE, when the first alcoholic beverages appeared, including the first drinking vinegars. We can find several references throughout the centuries: for example, in Ancient Greece the mixture of water, honey and vinegar was common and known as oxycrat, while in Rome the popular drink posca, the same condiment mixed with water, was considered a source of strength. It was in Mesopotamia however, around 2,400 BCE, that vinegar became an essential means of preserving food, allowing it to remain fresh for long periods of time. This innovation gave rise to pickles and pickling, a technique still used today to preserve vegetables, meat and fish.
Over time, vinegar became a fundamental culinary ingredient. In the 2nd century CE, its use as a sauce or condiment spread and became a key element in advanced gastronomy to add balance, clean fats or provide acidity and freshness. Adding it to dishes such as salads – together with oil and salt – made it an indispensable ingredient in Mediterranean and Asian cuisine.
Its original recipe includes ingredients that were abundant in the region, such as almonds, olive oil, tomato, nyora – a variety of dried pepper -, garlic and, of course, vinegar. Over time, romesco sauce has become a key ingredient in Catalan cuisine and is used to accompany a wide range of dishes, from traditional calçots, fish and seafood to grilled meats, vegetables or toasted bread. Its popularity has grown so much that today it is one of the most recognised and loved sauces in Mediterranean cuisine.
Our Badia vinegars are the perfect complement to traditional sauces such as romesco, mayonnaise or aioli.
Vinegar and its multiple uses have accompanied humanity for millennia: let’s appreciate its versatility and richness!
MarketingHistory and uses of vinegar throughout the millennia
Our bittersweets are versatile vinegars that can be used in a plethora of different ways, including the creation of different vinaigrettes. If that sounds of interest to you, grab a pen and paper, make yourself comfortable and get ready to take notes!
You could use our Riesling bittersweet to knock up a Mediterranean-style vinaigrette that will add flavour, colour and aroma to your dish. This vinaigrette is also high in fibre, which is known to aid digestion. All you need to do is mix the bittersweet with extra virgin olive oil, salt, toasted sesame seeds, lemon peel and a selection of different aromatic herbs. You could use this vinaigrette in recipes such as baked fish with potatoes; diced watermelon with feta cheese; pasta salad with broccoli and anchovies; or to add a special touch to your vichyssoise.
Our Merlot bittersweet can really set off the most daring of vinaigrettes, such as the brava vinaigrette. It serves to create a creamy texture that will intensify, maintain the dish’s heat and facilitate digestion. This type of vinaigrette is easy to make – all you need to do is mix our bittersweet vinegar with mayonnaise or aioli, salt, hot sauce and smoked red pepper. You could try it with potatoes; sausage and vegetables; crispy chicken wings; or your favourite tacos (we recommend prawn and vegetable tacos, but it will be equally delicious with the tacos of your choice).
You could use our Port bittersweet to produce a Catalan-style vinaigrette made with local nuts that will make any dish more nutritious and flavoursome while lending it some distinct toasted notes. Simply mix it with extra virgin olive oil, salt, toasted hazelnuts and almonds, sultanas and pine nuts and allow yourself to be whisked away by the unique blend of flavours. You could use this vinaigrette in carrot cakes or in savoury dishes such as goat’s cheese salad with carquinyols and quince; courgette and tomato carpaccio; or a red fruit salad served with vanilla ice cream. You’ll be amazed by the result!
Our Orange honey bittersweet can be used to make a vinaigrette with seasonal fruits and digestive spices. Just mix it together with extra virgin olive oil, seasonal fruit juices (orange, mandarin, pear, apple, melon, etc.), cinnamon, ginger and nutmeg powder. We suggest using it in dishes such as chicken and vegetables; fresh pasta with parmesan cheese and sautéed tomato, pepper, mushrooms and diced seasonal fruit; oatmeal biscuits with fruit; or salmon tartare.
With these ideas, you’ll be able to impress your guests with just four types of bittersweet vinegar. By using them in your cooking, you’ll make each meal a true gastronomic experience that will awaken each of the five senses.
MarketingVinaigrettes to make you look like a pro chef
This Christmas, we want to travel through time and share with you the history of Badia Vinagres and our family.
From 1925 until the 1970s, three different generations -our great-grandfather, our grandfather and our father- would go to deliver in the towns around Mollerussa. This year, we want to gift you with this tradition in the form of Christmas lots, named after the towns that have been part of our history.
While naming our lots, we imagined them travelling on the three-wheeled motorcycle, or in the DKW van, or in the Barreiros or Ebro truck. Depending on the length of the route, they would use one vehicle or another.
As some of you may already know, the second and third generations of Badia expanded the business and made wines, spirits, vinegars and ice. In addition, we distributed other renowned brands such as Priorat wines, Martini vermouth, Serra champagne and Miró champagne, Damm beer or Pepsi-Cola. It was in the seventies when Badia Vinagres focused on the production of vinegars and also put an end to the routes through the villages.
The lots that we are offering you are little works of art and of gastronomy, a sample of everything we are, our history, our creativity and our evolution as vinegar producers. We hope you enjoy them as much as we do.
Little gastronomic gifts
Who doesn’t have to rack their brains around these days to be an “invisible” friend, or to make a little gift to surprise a friend or family member? To make it easy for you, we have created the Fondarella, Miralcamp, Sidamon and Puiggròs lots.
Gastronomic details
As we know that you love our hand-painted cardboard boxes, we have prepared the lots of Vila-sana, Ivars d’Urgell, Barbens, El Palau d’Anglesola, El Poal and Els Arcs.
Within this range of gifts, you will also find the Fuliola, Boldú, Tornabous and La Guàrdia lots, which are presented in a small ceramic piece with the flower of our logo. They are 100% personalised and handmade by our ceramist, Carme Mercè, of La Fuliola.
La FuliolaBoldúTornabousLa Guàrdia
Exclusive gifts
If you want to go further, the Golmés, Vilanova de Bellpuig, Castellnou, Bellvís and Bellpuig lots can be a perfect option as a gift for this holiday season. These lots are presented in wooden boxes, also painted by hand, which reflect the craftsmanship and authenticity that defines Badia Vinagres.
GolmésVilanova de BellpuigCastellnouBellvísBellpuig
We also have options for fans of originality; the Torregrossa, Juneda and Mollerussa lots are exceptional.
TorregrossaJuneda
You can come and discover our Christmas lots at the Pop-up Store that will remain open until the 30th of December in our vinegar factory.
Badia Vinagres (c. del Palau, 9, de Mollerussa) Timetable: From the 27/11 to the 30/12 Monday to Friday, from 8 to17 h (we do not close at noon) and Wednesdays until 19 h
SWEET AND SOUR CHOCOLATES
Were you surprised by our lots with history? Well, now we want to tell you about a product that we have been offering you for Christmas for a few years. Vinegar and chocolate lovers, pay attention!
We bring you a chocolate that departs from the classic, creamy, white, dark or milk chocolate praline, caramel or hazelnut chocolates. It is an author’s chocolate, surprising and essential for understanding Christmas at Mollerussa.
For the last four years, we have been creating our own sweet and sour chocolates. They are gastronomic collectibles, gourmet delights to surprise the most exquisite palates. You can find them in some of our lots and you can also purchase them separately. They are a little luxury for this Christmas!
These chocolates are created exclusively for Badia Vinagres by the Uñó pastry shop in Mataró. They have been master pastry chefs since the 1960s and have a wide variety of handmade products, ranging from the most traditional to the most creative ones.
Four flavours of dark chocolate bonbons filled with a reduction of our sweet and sour:
Merlot sweet and sour chocolate, with sensations of red fruit
Riesling sweet and sour chocolate, with refreshing notes of tropical fruit
Porto sweet and sour chocolate, with a touch of Porto wine
Orange blossom honey sweet and sour chocolate, with a light touch of honey
You can buy our sweet and sour chocolates exclusively in our Pop-up store and in the online store. They are of a limited edition, so hurry up!
This Christmas, treat yourself and others to Badia Vinagres!
MarketingOur lots and sweet and sour chocolates: a Christmas with history and flavour
Today’s post is dedicated to a true jewel from our region, with a special focus on the vinegars of our Gardeny brand. But first, we need to give you some context.
After many years in the vinegar industry, in which we have listened and spoken to many people from a plethora of backgrounds, we have found that the terms ‘balsamic’ and ‘Modena’ create a certain amount of confusion. We’ve also found that many people opt for Modena vinegar when they’re really looking for a milder vinegar with sweet notes. This post seeks to explain the differences between balsamic and Modena vinegars and highlight the richness and uniqueness of our balsamic varieties, which are true treasures that hold their own against the finest Italian Modena vinegars.
Modena vinegar (aceto balsamico di Modena, in Italian) is a type of balsamic vinegar that is mainly produced in the Italian province of Modena in Emilia-Romagna. It is known for its quality and richness of flavour.
Balsamic vinegar is a true delicacy that only contains two ingredients: wine and grape must. It contains at least 150 grams of sugar from the same grape per litre, giving it a subtle and incomparable sweetness and making it the preferred choice for those looking for a slightly less acidic vinegar.
Badia Vinagres produces a wide range of balsamic vinegars under our Gardeny label, including apple balsamic vinegar, cava balsamic vinegar, Pedro Ximénez balsamic vinegar, vermouth balsamic vinegar and muscatel balsamic vinegar. We like to refer to the latter as “our local Modena vinegar”. In fact, it could best be described as its first cousin, but made with one of the finest treasures found in our region: the Muscatel grape.
Our apple balsamic vinegar is a refreshing burst of flavour made from the juice of locally sourced apples harvested at their optimum level of ripeness. It has a milder acidity than wine vinegar with very balanced sweet notes.
Cava vinegar is a culinary delicacy that is based on the sparkling wine of the same name. Rooted in a rich Catalan wine culture, this vinegar is a versatile option due to its exceptional character and mild acidic notes.
Pedro Ximénez balsamic vinegar is a true artisanal masterpiece based on ripened grape must. Its uniqueness lies in the meticulous process of obtaining the must from these grapes, which begins with careful manual harvesting. The grapes are spread out on a mesh and left to dry in the sun for several days, ensuring uniform drying. The must is then obtained through a delicate pressing process that produces a wonderful vinegar that is very similar to the Modena variety and a true marvel for lovers of gourmet gastronomy.
Vermouth vinegar is a tribute to the Catalan tradition of drinking vermouth with aperitifs. It is produced by following the traditional methods of the Italian Alps, with a combination of herbs and spices that lend a special character to vermouth wine. It is a highly original vinegar bursting with unique notes.
As we touched on before, Muscatel balsamic vinegar is one of the great treasures of our region and that which best resembles the Modena variety. The Badia Vinagres variety is based on the finest muscatel must and wine. Its exceptional balance, freshness and subtle character make this a memorable culinary experience for all who try it.
If you’re looking for vinegars of lower acidity, you could also consider our bittersweet range. In one of our previous blog posts, we explained that these products differ from vinegar in that they have less than 6% acidity. We at Badia Vinagres produce four different bittersweets: port bittersweet, merlot bittersweet, riesling bittersweet and orange tree honey bittersweet.
In short, while we appreciate the fame and quality of Modena vinegar, we also value the products that flourish in our region and remind us that our own culinary heritage is also worth cherishing.
MarketingSimilarities and differences between ‘balsamic’ ans ‘Modena’ vinegars
Vinegar is a condiment that has been appreciated and used for centuries around the world. We are proud to bring this tradition to your table. But did you know that there is much more to vinegar than its delicious flavour and versatility in the kitchen? It can also provide us with significant health benefits.
In our quest to explore the expert-endorsed health benefits of vinegar, we came across some fascinating articles which formed the basis for the following.
Benefit 1: Blood glucose monitoring
One of the most remarkable benefits of vinegar was found in the study Vinegar: Medicinal Uses and Antiglycemic Effect, by researchers Carol S. Johnston and Cindy A. Gaas from the Department of Nutrition at the University of Arizona. They highlight the ability of vinegar to help control blood glucose, improving insulin sensitivity and reducing blood sugar levels after meals. This study is particularly relevant for people with type 2 diabetes or those looking to keep their sugar levels stable.
Benefit 2: Promotes weight control
The research mentioned in the article “Funcional Propierties of Vinegar” published by several researchers in the Journal of Food Science points out that vinegar can help increase feelings of satiety, which also reduces total caloric intake. In addition, it can help reduce the accumulation of fat in the body. It should be remembered, however, that it should not be replaced by a healthy and balanced diet.
Benefit 3: Improves digestion
In the same article we mentioned above, experts mention that vinegar can stimulate the production of hydrochloric acid in the stomach, which facilitates the breakdown of food and the absorption of nutrients. This can relieve digestive problems such as indigestion or acid reflux.
Benefit 4: Regulates cholesterol and improves cardiovascular health
In our quest to explore the health benefits of vinegar, we couldn’t have overlooked a study titled Effects of grape wine and apple cider vinegar on oxidative and antioxidative status in high cholesterol-fed rats. The study reveals that apple cider vinegar has the potential to improve blood lipid levels. In particular, a decrease in total cholesterol and triglyceride levels was observed, which is promising in the context of cardiovascular disease prevention. A healthier lipid profile is essential to keep your arteries cleaner.
Benefit 5: Antioxidant protection
All studies have in common the antioxidant potential of apple cider vinegar. They point out that it can help fight oxidative stress, a process that can contribute to premature ageing and heart-related diseases. The antioxidants present in vinegar help neutralise harmful free radicals, thus protecting the body’s cells and tissues.
Benefit 6: Improves cognitive function
Finally, we want to highlight the study Continuous Ingestion of Acetic Acid Bacteria: Effect on Cognitive Function in Healthy Middle-Aged and Elderly Persons.It presents a fascinating perspective on how regular consumption of vinegar, especially vinegar containing acetic acid bacteria, could be linked to improvements in cognitive function and brain health. This discovery is highly relevant in a world where ageing and concerns about brain health are increasingly common. During the study the researchers observed improvements in the memory, attention and cognitive function of their participants. Ultimately, vinegar, specifically that which contains acetic acid bacteria, could play a role in supporting long-term brain health and could be crucial in reducing the risk of neurodegenerative diseases such as Alzheimer’s.
How do you incorporate vinegar into your diet?
Now that we’ve told you some of the research-backed benefits of vinegar, let’s talk about some simple ways to incorporate vinegar into your diet.
As a condiment in salads: use vinegar as a base for your home-made dressings, mix them with olive oil and, if you like, give it a twist with added fresh herbs. Enjoy the benefits of vinegar with fresh and healthy dishes.
Vinegar drink: mix a spoonful of vinegar in a glass of water and drink it before meals. It will help you improve your digestion, control your appetite and improve your cardiovascular health.
Sauce for marinades: adding vinegar to marinades and sauces enhances the flavour of meats, fish and vegetables. Also, vinegar makes food more tender.
While these findings are promising, it’s important to remember that moderation and a balanced diet remain critical to maintaining good health throughout life.
Did you know that at Badia Vinagres, we have a handbook of potions with vinegar for body care? The thing is, this so-typical household product bears natural properties which can also be used to treat our hair or feet.
Today we’ll discuss the benefits of apple vinegar for our feet, information which could prove quite useful to you in the summer months. It’s worth mentioning that apple vinegar is not considered an agent of direct hydration, but it can help us in certain aspects of the care and health of our feet, because it has antimicrobial properties and may be beneficial for some common foot problems.
For example, apple vinegar can help soften and remove dead skin from feet through its light exfoliating action. This application may prove beneficial if your feet have calluses or rough skin. Mix one part apple vinegar with two parts water and gently rub this solution into your feet with a washcloth or sponge.
The refreshing properties of apple vinegar make it your perfect ally in the hottest months. It may be useful for relieving tiredness and swelling in feet. Prepare a recipient with water, add a cup of apple vinegar and soak your feet for 15-20 minutes to obtain a sensation of relief and freshness.
Apple vinegar can also help us fight fungal infections like athlete’s foot due to its antifungal properties. Dissolve one part apple vinegar with three parts lukewarm water and soak your feet in this solution for 15-20 minutes. Vinegar is not effective against all kinds of fungal infections, so please consult a health professional to obtain an accurate diagnosis. If you experience any negative reactions to vinegar, stop using it.
And thus, thanks to the properties of apple vinegar, you’ll be able to walk through the summer months on healthy, light feet with Badia Vinagres.
MarketingWalk with Badia Vinagres and give your feet an acidly refreshing touch
We firmly believe in the importance of listening to our customers and constantly evolving to offer them the best possible experience. This is why, recently, we ran a focus group at the Badia Vinagres facilities, a valuable marketing tool designed to gather direct information from our customers and possible customers.
We held two sessions with some sixty participants. The experience was very enriching, giving us firsthand insight into the opinions and suggestions of those who’ve already tasted our vinegars and those interested in doing do. Hearing what they like best and discovering their needs and desires is priceless when it comes to designing our value proposition. It could also give rise to new products and formats as well as improvements in our products and services.
During the focus group, participants were asked to complete a questionnaire about demographic data, our brand and packaging or vinegar culture and consumption habits, among other themes.
In addition to gathering information through the questionnaire, we wanted to take our guests on an emotional and sensory journey through our facilities. We showed them the heart of our small factory, we shared our family history with them and we transmitted them our love for the craft and tradition of vinegar brewing.
Our aim was to make the focus group a different and unique experience in a relaxed, welcoming setting; so, naturally, we couldn’t forget the culinary experience. We ended the tour with a tasting of our vinegars, accompanied by tapas specially selected for the occasion.
We wanted our guests to experience our products’ versatility and how they can highlight the flavours of different dishes. It was a moment to delight the senses and explore new combinations.
We are profoundly grateful for the participation of each and every one of the people who joined our focus group. Their opinions and suggestions are a gift for us, as was their presence at our beloved vinegar brewery.
Thank you for forming part of our story and helping us improve!
MarketingDiscovering the power of feedback: the Badia Vinagres Focus Group
In general, vinegar is a product suitable for people with coeliac disease or gluten sensitivity.
It is made from plant-based products which contain sugars or starchy substances. Although most vinegars are gluten-free, occasionally, due to their manufacturing process or origin (malt vinegar), they may contain gluten. Other possible exceptions include certain flavoured vinegars which may contain added ingredients with gluten.
The artisanal vinegars and bittersweets brewed at our factory in Mollerussa do not contain gluten or bear any risk of cross contamination.
You may enjoy them with no worries of any kind, awakening all five senses in every culinary experience.
On the labels of our vinegars you’ll read ‘May produce natural sediments’. We’ll tell you why!
If some time after buying your vinegar you see a possibly strange-looking substance, don’t throw it out! Just the opposite: appreciate it, as it represents a synonym of natural product, of living product. This sediment, called vinegar dregs, is a biofilm produced by the vinegar’s fermentation, composed of a form of cellulose and bacteria – the beneficial sort – which transform the alcohol in wine into acetic acid.
All natural, unpasteurised vinegars may show the presence of this viscosity and turbidity in time. These substances are not found in industrial vinegars because they are removed for aesthetic reasons.
Give a second life to your vinegar dregs and use them to make your own vinegar at home!
Badia Vinagres is a century-old family company with five generations of tradition behind it. As vinegar brewers in constant evolution since 1908, our way of working is the result of combining the inheritance of over a century of artisanal experience with the most cutting-edge technology and the perfection of our production systems.
We are passionate about what we do and it shows in our products. We devote body and soul to producing maximum-quality handcrafted vinegars with the best – and always local – raw materials. Maintaining our small family company values is the true key to the quality of our products. Our way of being and doing allows us to cultivate each individual vinegar and bittersweet. Vinegar is an extraordinary product with which we aim to conquer taste buds around the world. Every variety has its own aromas, textures and nuances which allow us to experiment and create authentic culinary experiences. Dare to become a vinegar gourmet?
Traditionally innovative
Every generation of Badia Vinagres has contributed to the project in its own way; we’ve even combined artisanal vinegar production with a liqueur factory! The current generation’s grandfather Agustí and father began to specialise the company in vinegar. With the collaboration of the Faculty of Oenology at Rovira i Virgili University in Tarragona, the father Agustí Badia made important discoveries in the field of research which have allowed us to add new and innovative flavours to our catalogue. With the creation of a previously nonexistent product, the Gardeny brand was born, with a high position in the market. Judit and Marta, the fifth generation of Badias, joined the family business in 2006 and 2011, respectively. They are two passionate and endlessly curious people whose DNA is laced with the need to innovate and to disseminate the passionate world of vinegar. From this new generation of Badias at the head of the family business, we expect to hear very surprising proposals and bring vinegar closer to the world.
Currently, we have a dozen vinegars of very different kinds on the market, as well as four bittersweets. Their traditional and innovative flavours are the fruit of our passion for vinegar, the knowledge acquired over decades and our constant desire to innovate. We want to show the world that vinegar is a fascinating product, as is good wine. In fact, our motto is “From good wine, good vinegar” and with it we aim to showcase our product, not only for its quality, but also for the opportunities it offers us. We brew vinegars and bittersweets with the best organic wines of the Mediterranean.
From the typical plastic bottle of wine vinegar you’ve surely all had at home, to the creation of our brand Gardeny and its recent evolution, there is over a century of work, perseverance and patience. We do our job with passion and respect for the magic of that which possesses history and tradition.
Rellena este formulario y te enviaremos enseguida el listado de las tiendas o supermercados donde vendemos nuestros productos cerca de ti. Por favor, ten en cuenta que no en todos los puntos de venta encontrarás el surtido completo.
Comprar a botiga
Emplena aquest formulari i et farem arribar de seguida la llista de les botigues o supermercats on venem els nostres productes a prop teu. Si us plau, tingues en compte que no trobaràs l’assortiment complet en tots els punts de venda
