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.
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