These small capers are grown on wild and thorny bush plants in Pantelleria, a small island located right between Sicily and Tunisia. These small condiments release vinegar aromas, as well as a slightly sharp flavour. The capers are hand-picked and preserved in French white wine vinegar. Ideal with smoked salmon, sauces and steak tartare.
Maison Martin-Pouret has been producing vinegars and mustards in the city of Orléans since 1797, in the same location, Rue du Faubourg Bannier. During the 19th century, Orléans was known as the vinegar capital of France, with a record number of vinegar producers in the city, totalling 400. In 1983, Maison Martin-Pouret became the last traditional vinegar maker in Orléans. In 2019, David Matheron and Paul-Olivier Claudepierre acquired the historic company, with one goal in mind: to perpetuate the savoir-faire and the heritage of artisan vinegar making.