AN ANCIENT SAUCE REVISITED

At Madres we have changed the approach, removing the fish, the main ingredient, to start from the local raw material and to obtain a sauce capable of combining best with the local flavours.
For the first Madres-branded garum we decided to start with excellent grass fed beef, for us simply the best.

AN ANCIENT SAUCE REVISITED

At Madres we have changed the approach, removing the fish, the main ingredient, to start from the local raw material and to obtain a sauce capable of combining best with the local flavours.
For the first Madres-branded garum we decided to start with excellent grass fed beef, for us simply the best.

CREATIVITY WITHOUT BORDERS

It has no limits. If you think it fits with that particular flavor, it probably fits. It can be used to season raw meat, salads, fish or as an alternative to soy sauce. A few drops are enough.
Garum is suitable for flavouring:

Meat and fish brothsRaw and cooked meatRaw, cooked and fried fishRaw and cooked vegetables

CREATIVITY WITHOUT BORDERS

It has no limits. If you think it fits with that particular flavor, it probably fits. It can be used to season raw meat, salads, fish or as an alternative to soy sauce. A few drops are enough.
Garum is suitable for flavouring:

Meat and fish brothsRaw and cooked meatRaw, cooked and fried fishRaw and cooked vegetables

AN ANCIENT SAUCEPROJECTED INTO THE FUTURE

Garum is a liquid sauce (originally fish-based) whose oldest trace dates back to Greek culture, in the 4th century BC in which gáron (γάρον) was spoken of for the first time.
It was the decades of Plato, Aristotle and Alexander the Great when this practice began to take shape, and then established itself with the ancient Romans.

AN ANCIENT SAUCEPROJECTED INTO THE FUTURE

Garum is a liquid sauce (originally fish-based) whose oldest trace dates back to Greek culture, in the 4th century BC in which gáron (γάρον) was spoken of for the first time.
It was the decades of Plato, Aristotle and Alexander the Great when this practice began to take shape, and then established itself with the ancient Romans.

TIME TO TIME

It begins with a lactic fermentation where the acid component develops. Koji is added, which has a very important role as it contains enzymes capable of best breaking down proteins to transform them into amino acids responsible for the umami component.

Flavor enhancerStrong umami componentSource of essential amino acids

TIME TO TIME

It begins with a lactic fermentation where the acid component develops. Koji is added, which has a very important role as it contains enzymes capable of best breaking down proteins to transform them into amino acids responsible for the umami component.

Flavor enhancerStrong umami componentSource of essential amino acids

NUTRITIONAL INFORMATION


Energy/calories 32 calFat 0gOf which saturated 0gCarbohydrates 6gOf which sugars 4gProtein 2gSalt 4.8g

Ingredients
WaterfallGrass fed beefKoji

NUTRITIONAL INFORMATION


Energy/calories 32 calFat 0gOf which saturated 0gCarbohydrates 6gOf which sugars 4gProtein 2gSalt 4.8g

Ingredients
WaterfallGrass fed beefKoji