Farro

Sowed in November, harvested in July

Natural drying, optical grading and cleaning, hulled, MAP packaging

Use: Soaking not necessary. Clean carefully under running water and cook for 30 minutes, or as desired. Perfect for cold salads, soups with legumes, and with vegetables. Check visually before cooking.

Storage: Keep in cool, dry place, away from light or heat. Subject to loss of weight over time.