Poutargue

Native to the Mediterranean basin, "poutargue", "boutargue" or "buttarga" is prepared from a mullet rogue (a pouch that contains the roe) and salt. The latter will serve as a preservative and flavour enhancer, just like for caviar. There then follows a long drying stage to concentrate all its aromas.

The poutargue: an ancestral product

This traditional product will surprise you with its subtle yet powerful marine taste. Wax is a traditional preservation method serving two purposes:

• To stop maturation at the optimum time
• As a protective film

Bottarga will be your ally for the aperitif. It can be enjoyed in thin slices, on bread, toast or simply plain. You can also eat it grated, or in shavings on pasta, potatoes, scrambled eggs, salads…

Weight: 100g