This ancient style of bulgur is literally split in half from our whole grain emmer. It is traditionally known as Farro Spezzato in Italy. It It cooks in 1/3 the time (20 minutes) and yields a light, airy cooked grain with tremendous flavor and soft texture. It is a great substitute for bulgur wheat, however instead of being cooked and dried like traditional bulgur, it is raw and minimally processed to garner its tremendous nutritional properties. Use in cold salads, add to soups for texture, or sauté with olive oil, fresh shallots and herbs to compliment a main dish. Cooking instructions included.