Bottarga di Muggine

Salumeria di mare is the pure expression of salumeria (cured meat craftsmanship) and norcineria (traditional curing artistry) applied to seafood products. The company boasts a long history of well over thirty years of processing and curing the finest catch from the Mediterranean, with recipes handed down since the late 1800s from father to son, careful processing by expert hands, manual salting with Sale di Volterra, and long curing: this is how these delicacies are born, and this is how Bottarga di Muggine is made. Bottarga di Muggine is made from the fish's egg sac, whose eggs are salted and dried using traditional methods. We obtain it by removing the whole egg sac. The origin of bottarga can be traced back to Phoenician times, more than 3000 years ago. To make this product, besides artisan mastery, we use exclusively natural methods. The rest is done by nature, with the sea breeze and the Mediterranean sun. Then it is cured. During this stage it develops its distinctive organoleptic characteristics and colour.

Its aroma is rich and intense: you can sense the call of the sea and hints of citrus, while on the palate it is velvety. Appreciated by chefs for its versatility in dishes and by those who want to experiment with recipes with distinctive flavour notes.

Thanks to its intense sea flavour, it enriches appetisers and gourmet salads, and is a must for spaghetti alla bottarga and fish main courses. It is enjoyed sliced thinly and drizzled with a touch of extra virgin olive oil. It can be served on crostini or used to flavour salads.