Garum was known to 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, which, two thousand years later, has not only returned, but which you can now buy, produced with fish from Lusitanian waters.

Portugal once had the largest salsamenta and garum production centre in the world. Located in Tróia, it had the largest known production capacity. We researched old recipes and developed our new formulas. Discover the varieties and batches of Garum we have available.

Sardine garum realised in Troia 2021

Garum sardine Troy 2021

Garum de sardinha Tróia 2021 First production carried out at an archaeological site The archaeology team from the Roman Ruins of Tróia, Troia Resort, and the

GARUM Troia Harvest

LUSITAN GARUM Harvesting garum in Troia photos Mariana Motta Veiga The archaeological team from the Roman Ruins of Troia, Troia Resort and the

Garum Express

Hail, Garum! Article by Célia Pedroso Expresso Magazine 9 July 2021 https://leitor.expresso.pt/semanario/semanario2541/html/revista-e/vicios/ave-garum

Garum evolution record

Tróia garum evolution record PROJECT FILE RESEARCH & PROJECTCAN THE CAN - Pedro Almeida and Victor Moura Vicente ARCHAEOLOGISTOMAN RUINS OF TROIA - Archaeologists

What happens in Garum

WHAT HAPPENS IN GARUM The term Garum is used generically to define fish sauces obtained from fermentation in brine,

Garum Lusitano - the experience

Lusitanian Garum - the Garum experience in Lusitania Archaeological site of Troia In Lusitania, there is solid evidence of Garum and salsamenta production since the

Garum launch

GARUM LUSITANO Launch of Garum Roman ruins of Troia Sardines from the Sado estuary, caught by Sesibal, a fishing co-operative in Setúbal, Sesimbra and Sines.

Garum in Troy

Garum in Troia The Roman Ruins of Troia and CAN THE CAN will be staging a production for the first time in over fifteen centuries.

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