Garum – old technology, rethought

Garum is a seasoning sauce with a history. The Romans were already refining their dishes with fermented fish juice 2000 years ago. Today, we are reinterpreting this principle – with artisanal precision, Italian raw materials and koji as a fermentation culture.
Our garums mature at 60 °C for several weeks. This is not a classic lactic acid fermentation, but an enzymatic fermentation with a Maillard reaction – the result is a dark, viscous seasoning with intense roasted aromas and natural umami.
Whether from fish, meat, bread or cheese – our aim is to make optimum use of resources and transform by-products such as fish trimmings, beef scraps or Parmesan rinds into high-quality seasonings.

Varieties at a glance:

Fish garum: made from fish offcuts according to the Roman model
Beef garum: made from South Tyrolean meat offcuts
Organic chicken garum: made from Italian chicken
Parmesan garum: made from the rind of matured Parmesan pieces
Bread garum: made from surplus sourdough bread
Our garums contain no preservatives and are constantly monitored – for honest quality and maximum taste.
Tip: Use garum to season risotto, soups, dressings, meat or vegetable dishes – a small splash is all it takes.