Garum Lusitano
Garum was known by 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 that, two thousand years later, not only returned, but now you can buy it, produced with fish from Lusitanian waters.
The Roman Ruins of Tróia and CAN THE CAN carried out, for the first time in over fifteen centuries, a production of Garum in one of the fish salting tanks of this archaeological complex. After more than five months of fermentation process, Garum is ready for you.
Portugal had the largest center for the production of salsamenta and garum in the world. Located in Tróia, it had the largest production capacity known. We investigated old recipes and developed our new formulas. Discover the varieties and batches of Garum we have available.