The product
Bottarga di Muggine
Mullet roe worked in Cabras, in pieces of approx 160 g
Code:
94016
Country of origin:
Italy - Sardinia
Weight:
160 g approx
Minimum order:
1 piece
| Description | Eggs of mullets caught in the Altlantic Ocean, salted and dried according to the tradition of Cabras |
|---|---|
| Appearance | Amber coloured, more or less intense depending on the maturation |
| Taste | Sapid, with a strong personality, more intense than Cabras Bottarga |
| Curiosity | The word bottarga derives from the Arabic batãrikh (salted fish eggs); in the Sardinian dialect it is called butàrigapreserving a strong assonance with the Arabic term. Known throughout the Mediterranean for millennial, it was a precious commodity exchanged since Egyptian times |
| Our selection | This Bottarga is produced with imported mullet eggs by Pino Spanu, according to the traditional technique of Cabras; an alternative proposal to the classic Bottarga di Cabras with a more intense taste but always of very high quality |
| Suggestions | To be sliced on the classic spaghetti with Bottarga; nice also over a pizza with artichokes |
| FAO Area | FAO 34 |
|---|---|
| Weight | 160 g approx |
| Packaging | Vacuum packed |
The producer
Tharros Pesca - Cabras (OR) - Sardinia
Why we chose them
95% of Mullet Bottarga on the market comes from Africa, Australia or Philippines. However, there's still a small production of the authentic Bottarga of
Cabras: five producers, including Pino Spanu, who works the eggs of the mullet caught in the ten ponds around Oristano. Tharros Pesca of Pino
Spanu was founded in Cabras in 2004: a laboratory specializing in the artisanal production of bottarga and smoked fish. We have been there to
meet him this summer and we visited together the Peschiera of S'Ena Arrubia, a pond 10 km south of Oristano. Here the mullets - from which
bottarga is obtained - are fished with a very typical technique from July to September. Pino showed us how to extract the egg bags, which are
washed, put in salt for 4-5 hours then washed again and dried on the gratings for 8-10 days. A totally crafted work that, together with the mild
climate, the local salt used for salting and exposing to the Maestrale make Cabras Bottarga unique
From the same producer
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