Bottarga di muggine Made in Cabras Oristano Handmade Method 250 grams 2 to 4 Vacuum Pieces

The starting point is the rigorous selection of ovarian sacs from the best mullets. Spanu Giovanni prefers large specimens, caught at specific times of the year (traditionally from mid-July to mid-September) when the eggs are at their optimal ripeness. This step is crucial, as the quality of the raw material is the foundation of the unmistakable flavor of bottarga. Once extracted, the bags are subjected to a dry salting process, an art that requires great craftsmanship. High quality wholemeal sea salt is applied manually, with precision, to ensure a perfect balance between flavor and moisture. This step not only preserves the product, but also develops its unique aroma profile, preserving the natural properties of the mullet. After that, the salted bags are gently washed and then pressed. Pressing is a slow and gradual process, carefully performed to remove excess water and give the bottarga its characteristic compact shape and desired consistency. Each "mustache" is treated individually, ensuring the absence of defects and perfection of shape. The culmination of processing is slow and natural drying. The whiskers are placed in controlled environments, where temperature and humidity are constantly monitored for weeks, and sometimes months. It is at this stage that the bottarga develops its distinctive amber colour, its intense and enveloping scent of the sea, with hints of almond and musk, and its final texture. This slow curing is crucial for the shelf life of the product, which can last for a long time without the addition of artificial preservatives, ensuring purity and authenticity. The Bottarga in Baffe Spanu Giovanni stands out for its strong, saline and slightly sweetish taste, a perfect balance that evokes the aromas and flavors of the Sardinian coast. Its soft yet compact texture makes it extremely versatile in the kitchen. It can be enjoyed in thin slices as an appetizer, perhaps with a drizzle of extra virgin olive oil, or grated to enrich iconic dishes such as spaghetti alla bottarga. It is an ingredient that enhances seafood salads, bruschetta, eggs or grilled vegetables, turning every preparation into a refined and authentic dining experience.