Beef Garum 250 ml
✔️ Garum aus Rind – kraftvoll und komplex im Geschmack
✔️ Intensiviert Brühen, Eintöpfe & Schmorgerichte
✔️ Fermentierte Delikatesse für Profiköche
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Produktbeschreibung
250 ml
Description Beef Garum
Garum is a fermented fish sauce that was a main seasoning in ancient Roman cuisine. It was made by fermenting fish, typically anchovies, in salt. In the production of Garum, fish was covered with salt in large containers and fermented for several weeks or months. During fermentation, the fish broke down and released its flavors.
Garum was valued for its rich umami taste and was commonly used in Roman cooking to season dishes, similar to how soy sauce or fish sauce is used today in Asian cuisine. It added depth and complexity to a wide range of recipes, from meats and seafood to vegetables and sauces.
Garum fell into obscurity after the fall of the Roman Empire. However, in recent years, modern chefs and food historians have revived interest in this ancient condiment. Some chefs are experimenting with making their own versions of Garum, while others use it as inspiration for creating new dishes.
For the modern Beef Garum, beef trimmings are sourced from several small, local butchers in South Tyrol. The meat is fermented together with South Tyrolean vegetables and barley using Koji. Koji is rice inoculated with Aspergillus oryzae, a type of mold used in Japanese cuisine to ferment various foods, including soybeans, grains, and vegetables. It is an important ingredient in traditional Japanese fermentation processes, such as in the production of soy sauce, miso paste, sake, and mirin. Veggie Garum has a flavor reminiscent of vegetable broth.
This product comes from the range of FoodConnection, a provider specializing in exceptional foods for fine dining since 2003, and is now also offered for ambitious home cooks.
Usage
Beef Garum is used as a seasoning. A very small amount is enough to add extra depth to a dish. The Garum can be used instead of broth and salt.
About the Manufacturer
The Garum Project was founded by three partners, Mattia, Stephanie, and Gregor. They are dedicated to research and run a research laboratory at the NOI Tech Park in Bolzano. From by-products or "waste" products like whey and carrot peels, for example, they develop entirely new types of Garum.
Liquid seasoning made from fermented beef, vegetables, and barley
Origin: Italy
Delivery time: 3-5 working days
Ingredients: Water, beef (35%), onions, carrots, CELERY, fermented BARLEY, salt
Allergens: CELERY, BARLEY
| Nutritional Values | per 100 g |
|---|---|
| Energy | 592 kJ/ 141 kcal |
| Fat | 4 g |
| of which saturated | 1.1 g |
| Carbohydrates | 8.5 g |
| of which sugars | <0.5 g |
| Protein | 18 g |
| Salt | 10.3 g |
Responsible entrepreneur: Garum Project, Via Alessandro Volta, 13A, 3900 Bolzano, Italy