Lusitanian Garum
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.
First production on an archaeological site.
For the first time in over fifteen centuries, the Roman Ruins of Troia and SELO DE MAR have produced Garum in one of the fish salting tanks in this archaeological complex. After more than five months of fermentation, Garum is ready for you.
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.
How to use Garum
For cooking
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
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.
Marinating
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.
