1.0Griffith Foods - Central & South Americahttps://griffithfoods.com/casa/esGriffith Foodshttps://griffithfoods.com/casa/es/viewpoints/author/griffithfoods/Griffith Foods - Central & South America | Chef Blog: Better with Agerich600338<blockquote class="wp-embedded-content" data-secret="wGj9PJvlwi"><a href="https://griffithfoods.com/casa/es/viewpoints/chef-blog-better-with-age/">Chef Blog: Better with Age</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://griffithfoods.com/casa/es/viewpoints/chef-blog-better-with-age/embed/#?secret=wGj9PJvlwi" width="600" height="338" title="“Chef Blog: Better with Age” — Griffith Foods - Central & South America" data-secret="wGj9PJvlwi" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://griffithfoods.com/casa/wp-content/uploads/sites/8/2020/07/tuan-anh-tran-tHfJ3mevHi0-unsplash-scaled.jpg25601747Originally back in the early seventeenth century, aging and preserving was simply a way to provide sustenance during periods of scarcity, but as people became accustomed to the taste, texture and uniqueness of these transformed items, those attributes created nuances that only time could produce.