The product
Bottarga di Muggine di Cabras
The authentic Bottarga of Cabras produced with mullet eggs in Sardinia
Code:
94018
Country of origin:
Italy - Sardinia
Weight:
200 g approx
Minimum order:
1 piece
| Description | Eggs of mullet caught in the pond of S'Ena Arrubia, 10 km south of Oristano, in Sardinia |
|---|---|
| Appearance | Amber coloured, more or less intense depending on the aging; egg bags have a "cap" called in Sardinian dialect "biddiu", consisting of a stretch of placenta that remains attached to the whole piece |
| Taste | Sapid and delicate but with a strong personality, a salty aroma and almond notes |
| Curiosity | Mullets are fished in the summer when they reach an ideal size; the eggs are carefully extracted, washed, salted with sea salt, then placed on a wooden board and pressed for 4-5 hours to allow the salt to be completely absorbed; finally they are washed again and dried for 8 to 10 days in special rooms with controlled temperature |
| Our selection | When we were in Cabras we experienced that this Bottarga is completely handcrafted. This aspect, with experience and passion of the producer, climate and the local salt used for salting, make the Bottarga of Pino Spanu unique |
| Suggestions | Delicious cut into slices and dressed with just a drizzle of extra virgin olive oil; combined with seasonal fruit such as figs; grated over a plate of spaghetti mixed with lemon zest, a dish of flavours between savouriness and aromaticity |
| FAO Area | FAO 37 |
|---|---|
| Weight | 200 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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