Pineapple Vinegar

Vibrant, Natural Brightness
Naturally fermented in small batches at the historic Casa Stivalet plantation in Veracruz, Mexico.
Nuanced Fruitiness
An indispensable secret ingredient for balancing rich heirloom beans, finishing roasted vegetables, or creating bright craft cocktail shrubs.

$13.99

Quantity: 12 oz

Only 3 left in stock!

Casa Stivalet Artisanal Mexican Pineapple Vinegar

Bring authentic Mexican flavor to your kitchen with Casa Stivalet Pineapple Vinegar. Produced through the Rancho Gordo-Xoxoc Project connection, this naturally fermented fruit vinegar offers a subtle sweetness and crisp acidity that tenderizes meats and lifts rich sauces without overwhelming dish balance. Essential for Mexican braises, citrusy ceviches, quick-pickled onions, and vinaigrettes, Casa Stivalet delivers the same award-winning quality vinegar you expect from Rancho Gordo under its original maker's label.

Is Casa Stivalet Pineapple Vinegar the same as Rancho Gordo Pineapple Vinegar?

Yes! Casa Stivalet is the artisan producer in Veracruz, Mexico, who crafts pineapple vinegar for Rancho Gordo as part of the Rancho Gordo-Xoxoc Project. Due to high demand and packaging availability, it is temporarily packaged in Casa Stivalet's original producer bottles. The recipe, natural fermentation process, and exceptional quality remain identical to the Rancho Gordo-branded version.

How do I use pineapple vinegar in everyday cooking?

Pineapple vinegar is a versatile, mildly acidic condiment essential for traditional Mexican stews (guisados), pork adobos, and marinades. It tenderizes meat while adding a bright, subtle tropical note. Beyond Mexican recipes, use it as a 1:1 substitute for apple cider vinegar or white wine vinegar in salad dressings, quick-pickled red onions, bean salads, or craft cocktail shrubs.

What makes Casa Stivalet Pineapple Vinegar unique compared to white vinegar?

Unlike industrial distilled white vinegar, Casa Stivalet Pineapple Vinegar is naturally fermented from real pineapple fruit at the Casa Stivalet estate in Veracruz. This natural process yields a lower, smoother acidity level paired with a subtle, fruity aroma, making it far less harsh on the palate and superior for delicate sauces, vinaigrettes, and braises.

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