Who doesn’t love aged balsamic vinegar from Modena, Italy? We know we do! Complex flavor and satisfying texture keep us coming back for more 18-year-old balsamic vinegar. Whether you’re drizzling over meats or cooking with balsamic vinegar, the sky is the limit with its many uses. Legend even tells us aceto balsamico has been used for hundreds of years for everything from wounds to sore throats. This stuff is amazing!
Big Horn Olive Oil Company prides ourselves on mixing winning olive oil and balsamic vinegar combinations. Our staff is loaded with suggestions, and we even keep recipes in our online store. You can also follow our Facebook page for new recipes and other product information. Aged balsamic vinegar can be either dark or white, and we love them both. Tasting is a must if you are near our Reno or Las Vegas tasting rooms. With over forty vinegars to choose from, we highly recommend stopping in for a visit. You will not regret it.
When it comes to cooking with balsamic vinegar, we are experts, but you don’t have to be one. Fresh olive oil and aged balsamic vinegar just add to whatever you’re already cooking. There is no chef school required to enjoy our product. All you have to do is taste. Salads, marinades, and meals will never be the same. Since vinegar tenderizes meat, we constantly massage into our steaks and poultry. Whether you’re finishing a chicken breast coming off the grill, or just want to enjoy a good bread dip, Big Horn’s Traditional 18-year-old balsamic vinegar is the perfect start. It’s the base of all our flavored dark vinegars. If you’re looking for more tart and acidic balsamics, try our white vinegars. They are not cooked to caramelization but aged up to twelve years.