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Bottarga di muggine processed in Cabras - Oristano ARTISAN METHOD 250 GRAMS - from 2 to 4 vacuum pieces.

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Product ID: 49275796
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bottarga di muggine
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About the item

  • Bottarga di muggine worked in Cabras.
  • Manufacturer: Spanu.
  • Portion of 250 g - three or four baffes.
  • Sardinian caviar. Dried and salted mullet eggs. Ancient recipe.
Muggine bottarga processed in Cabras - Spanu Giovanni - Sardinian products for sale Muggine bottarga created in the fantastic workshops of Cabras of Spanu. Bottarga di Muggine - Spanu Giovanni - Sardinian bottarga The bottarga produced in Cabras is a very rare specimen of aging the eggs of Cephalo. In ancient times food and primary tion for sailors' crews, today very refined dish, comparable to caviar. Bottarga di Mulggine artisanal - Spanu Giovanni - Buy online typical Sardinian products The delicacy of bottarga is certainly known for a few century; in fact, from the research carried out in the Historical Archives it was discovered that in 1803 and 1804 they constituted an artisan product that was offered as a gift to considerable people. A product made from mullets our bottarga ("sa buttariga") or dried mullet eggs. The preparation of the bottarga occurred only when the mullets had eggs, that is, from mid-July to mid-September. They were so valuable that the fishermen were able to extract them from the fish that were then sold. Eggs were extracted only after making an incision in the belly area and cleared of any veins or remains of blood. Once removed from the salt, the bottarga was washed and compressed between two wooden boards or a weight and when it was well dry, hanged, with rushes. It could have remained three years but also consumed immediately. The seasoned bottarga is undoubtedly the tastiest and most in demand and is distinguished by its dark brown color, while the younger one has a rather light and amber hue. It turns out to be a wonderful companion for fishermen, in restaurants it is presented as a delicious and fine appetizer, which can safely compete with caviar.
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