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.