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For the first time in more than fifteen centuries, the Roman Ruins of Troia and Selo de Mar began producing Garum in one of the fish salting tanks in this archaeological complex.
Derived from an ancestral recipe, our Garum is a fermented fish sauce that pays homage to it's Roman origins, while embracing the flavours of Portugal.
Elaborated with care and tradition in the heart of Portugal, each batch goes through a meticulous process of fermentation, resulting in a sauce rich in umami and full of complexity. Made exclusively with locally sourced Portuguese fish.
Use Garum effectively by starting to add a few drops to dishes during the cooking process.
It acts as a flavour enhancer, adding depth and complexity to soups, rice, pasta, meat and fish dishes.
Garum adds a unique depth of flavour to any recipe, making it an essential condiment for any culinary enthusiast.
Seasoning is more than just adding flavour - it's about creating harmony and balance in the dish.
To make the most of Garum's Umami potential, start by understanding its unique role in intensifying flavour.
Start by adding two or three drops and gradually adjust to your taste, allowing the flavours to harmonise and blend perfectly.
During the marinating process, the Garum will enrich the ingredients with a depth of flavour.
You can combine it with spices, herbs and citrus fruits for meat or seafood recipes.
For vegetables, you can mix Garum in olive oil or vinegar.
Leave to marinate briefly to allow the flavours to blend and cook to perfection for the ultimate Umami cooking experience.
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