Cheese Garum – Seasoning sauce made from fermented cheese 100ml

Description

Garum was already made in ancient Rome from fish, which was salted and fermented in the sun in pots for several months. In the modern version, the meat of animals or fish is mixed, fermented with at least 8% salt and koji for 8 months. The result is a dark sauce that adds complexity and umami flavor to dishes and sauces and can also be used instead of salt. The salt used comes from the salt pans of Cervia and is 100% natural with no added iodine.

KÄSEGARUM / GARUM DI FORMAGGIO:
Liquid seasoning for stocks & soups. Dilute pure with water or soup 1:20.
Uses: sauces, dressings, salads, meat dishes, vegetables, risottos, pasta, etc.
Condimento liquido per fondi e zuppe. Diluire puro con acqua o brodo 1:20 per un gusto umami intenso..
Utilizzo: salse, insalate, piatti di carne, verdure, risotti, pasta e molto altro.

Ingredients / Ingredienti:
Cheese (40%), water, barley (20%), salt (10%), Aspergillus oryzae.
Formaggio (40%), acqua, orzo (20%), sale (10%), Aspergillus oryzae.

Valori nutrizionali medi per 100 g / Average nutritional values per 100 g:
Energia/Energy: 360 kJ / 86 kcal
Grassi/Fat: 3.5 g
di cui acidi grassi saturi / of which saturated fatty acids: 2.2 g
Carboidrati/carbohydrates: 5.6 g
di cui zuccheri / of which sugar: 1.2 g
Proteins/protein: 8.5 g
Sale/salt: 10.5 g

Store in the refrigerator after opening. If stored correctly, it will keep for years.
Dopo l’apertura conservare in frigorifero. Se conservato correttamente, si mantiene per anni.

Vasetto/Glas: GL 70 – Vetro
Capsula/Capsule: ALU 41 – Metal
Raccolta differenziata – verificare le disposizioni del proprio Comune

Prodotto da / produced by:
Soelva SRLS, Via Crispi 37, 39100 Bolzano/Bozen
www.conditoferments.com
Contents / Contenuto: 100 ml ℮