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Garum There are 7 products.

Garum, fish sauces and meat sauces buy online at Condito Ferments

Garum is originally a fish sauce from the Roman Empire which is often mentioned in the cookbook Aspicius and is similar to the Asian fish sauce. Here, only fish waste and small fish that were not good to eat were salted and left to ferment. Today, there is still "Colatura di Alici" in southern Italy, but it is subject to a different production process.

In modern cuisine, the protein source such as fish, meat, etc. is mixed with a portion of koji, salt and water or soup and fermented at 60° for at least two months. The high temperature prevents the development of pathogenic bacteria, increases the enzyme activity and accelerates the fermentation process.

The garums which we use and which you can order from us are partly made from leftover Parmesan rinds (ReggianoGarum), chicken carcasses (Chicken Garum), bacon scraps (SpeckGarum), and fish carcasses (FischGarum) and are therefore partly recycled foods with a very intense flavour.

Possible applications: To refine sauces, soups, dressings, risottos, meat dishes, purees and to marinate meat, fish and vegetables.

Buy garum, fish sauces and amino sauces online at Condito Ferments

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Parmigiano reggiano Garum, cheese extract fermented 100ml
  • New

Parmigiano reggiano Garum, cheese extract fermented...

Garum was already made in ancient Rome from fish, which was salted and fermented in the sun in pots for several months. In the modern version, the meat of animals and fish is mixed, fermented with at least 8% salt and koji at 60° for a longer period of time. The result is a dark sauce that adds complexity and umami flavour to dishes and sauces and can also be used instead of salt. The salt used...

€5.90 Tax included
Fish Garum, fermented mackarel extract 100ml
  • New

Fish Garum, fermented mackarel extract 100ml

Garum was already made in ancient Rome from fish, which was salted and fermented in the sun in pots for several months. In the modern version, the meat of animals and fish is mixed, fermented with at least 8% salt and koji at 60° for a longer period of time. The result is a dark sauce that adds complexity and umami flavour to dishes and sauces and can also be used instead of salt. The salt used...

€6.90 Tax included
Chicken Garum, fermented Chicken extract from South Tyrolean beef 100ml
  • New

Chicken Garum,  meat extract fermented 100ml

Garum was already made in ancient Rome from fish, which was salted and fermented in the sun in pots for several months. In the modern version, the meat of animals and fish is mixed, fermented with at least 8% salt and koji at 60° for a longer period of time. The result is a dark sauce that adds complexity and umami flavour to dishes and sauces and can also be used instead of salt. The salt used...

€6.90 Tax included
Bacon Garum,  Speck  extract fermented 100ml
  • New

Bacon Garum,  Speck extract fermented 100ml

Garum was already made in ancient Rome from fish, which was salted and fermented in the sun in pots for several months. In the modern version, the meat of animals and fish is mixed, fermented with at least 8% salt and koji at 60° for a longer period of time. The result is a dark sauce that adds complexity and umami flavour to dishes and sauces and can also be used instead of salt. The salt used...

€6.90 Tax included
Beef Garum, fermented beef extract from South Tyrolean beef 100ml
  • New

Beef Garum, fermented beef extract from South...

Garum was already made in ancient Rome from fish, which was salted and fermented in the sun in pots for several months. In the modern version, the meat of animals and fish is mixed, fermented with at least 8% salt and koji at 60° for a longer period of time. The result is a dark sauce that adds complexity and umami flavour to dishes and sauces and can also be used instead of salt. The salt used...

€6.90 Tax included
  • New

Rye bread miso amino paste 200g

Miso has been produced for thousands of years in China, Indonesia and Japan using different methods. The name Miso comes from Japan where this technique was perfected in the last centuries. In recent years, miso has also been produced in Europe with local grains and pulses. For example, we mainly use Italian products in organic quality. The result is a paste that adds complexity and umami...

€7.90 Tax included