Azorean butter with cured European hake roe (bottarga)
Ingredients: Azorean butter, European hake roe bottarga, salt
Month: February 2021
European hake roe bottarga
European hake roe (Merluccius merluccius) cured in fleur de sel, dehydrated in a controlled environment
Ingredients: European hake roe, fleur de sel
Categories
Mackerel flos gari Garum
Mackerel flos gari Garum
Mackerel flos gari Garum obtained from the first filtration
Ingredients: Mackerel and salt
Sold in 50ml bottles
Garum was without a doubt the favorite condiment of the Romans. Made from various fermented fish parts, it was a type of fish sauce produced throughout the empire. Highly protein, GARUM, increases the intensity of the flavor. In the 1st century AD, garum, produced in Spain from mackerel maceration, was considered the best garum. Its cost was comparable only to that of the best perfumes (with a thousand sesterces, you got two congi, equivalent to about six liters). Marcus Valerius Martialis (1st century AD) praises the luxury of garum produced since the first blood flowed from the freshly cut mackerel, considered a particularly luxurious and appreciated gift.
Categories
Tuna loin cured (muxama)
Muxama
Tuna loin cured (muxama) in fleur de sel following the traditional Algarve method
Ingredients: tuna, fleur de sel
Flavored cured swordfish loin
Cured swordfish loin with fleur de sel, Jamaica pepper, garlic, coriander and fennel seeds, lightly cold smoked in oak and cherry wood.
Ingredients: swordfish belly, fleur de sel, allspice, garlic, coriander seed, fennel seed
Azorean butter with cured Atlantic Wreckfish roe (bottarga)
Ingredients: Azorean butter, bottarga, salt
Net weight 80g / 2.8 oz
