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 and fish is mixed, fermented with at least 8% salt and koji at 60° for a longer period of time. The result is a dark sauce that adds complexity and umami flavour to dishes and sauces and can also be used instead of salt. The salt used comes from the Cervia salt works and is 100% natural with no added iodine.
Use: for marinades, dressings, to intensify soups, sauces, desserts, meat dishes.
Contents: 250ml
Ingredients: Rye, lintels, salt 10%, Aspergillus oryzae
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