The product

Bottarga di Muggine di Cabras

The authentic Bottarga of Cabras produced with mullet eggs in Sardinia
Country of origin:
Italy - Sardinia
200 g approx
Minimum order:
1 piece
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Description Eggs of mullet caught in the pond of S'Ena Arrubia, 10 km south of Oristano, in Sardinia
Appearance Amber coloured, more or less intense depending on the aging; egg bags have a "cap" called in Sardinian dialect "biddiu", consisting of a stretch of placenta that remains attached to the whole piece
Taste Sapid and delicate but with a strong personality, a salty aroma and almond notes
Curiosity Mullets are fished in the summer when they reach an ideal size; the eggs are carefully extracted, washed, salted with sea salt, then placed on a wooden board and pressed for 4-5 hours to allow the salt to be completely absorbed; finally they are washed again and dried for 8 to 10 days in special rooms with controlled temperature
Our selection When we were in Cabras we experienced that this Bottarga is completely handcrafted. This aspect, with experience and passion of the producer, climate and the local salt used for salting, make the Bottarga of Pino Spanu unique
Suggestions Delicious cut into slices and seasoned with only an extra-virgin olive oil or combined with seasonal fruit, for example figs
More Information
Weight 200 g approx
Packaging Vacuum packed
The producer

Tharros Pesca - Cabras (OR) - Sardinia

Why we chose them
95% of Mullet Bottarga on the market comes from Africa, Australia or Philippines. However, there's still a small production of the authentic Bottarga of Cabras: five producers, including Pino Spanu, who works the eggs of the mullet caught in the ten ponds around Oristano. Tharros Pesca of Pino Spanu was founded in Cabras in 2004: a laboratory specializing in the artisanal production of bottarga and smoked fish. We have been there to meet him this summer and we visited together the Peschiera of S'Ena Arrubia, a pond 10 km south of Oristano. Here the mullets - from which bottarga is obtained - are fished with a very typical technique from July to September. Pino showed us how to extract the egg bags, which are washed, put in salt for 4-5 hours then washed again and dried on the gratings for 8-10 days. A totally crafted work that, together with the mild climate, the local salt used for salting and exposing to the Maestrale make Cabras Bottarga unique
From the same producer
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email: - Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. € 120.000 i.v.