Garum was known by the Greeks,but it was the Romans who developed it and made it unavoidable. The most valuable condiment of the Roman Empire is a fermented fish sauce, full of umami that, two thousand years later, not only returned, but now you can buy it, produced with fish from Lusitanian waters.
Portugal had the largest center for the production of salsamenta and garum in the world. Located in Tróia, it had the largest production capacity known. We investigated old recipes and developed our new formulas. Discover the varieties and batches of Garum we have available.
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