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The product is sold in vacuum-sealed plastic bags
It was during the Arab domination that the botargo, salted and dessicated mullet roes, was first introduced in the Sardinian cooking.
The Sardinian cooking tradition adopted this characteristic food turning it into one of its most typical and appreciated products.Stefano Rocca has been the first in Sardinia to produce and trade the botargo increasing its fame outside the island borders.Stefano Rocca has been able to improve the quality and the taste of its product using an innovative dessication process that dries up the botargo and makes it compact both in the central and in the external parts.
The vacuum packing now also used for the jars containing grated botargo (we have been the first people to use the vacuum packed jars) keeps the taste of the botargo unchanged.
Our mullet botargo is available in various sizes to satisfy our customer´s needs.
Fishing Areas
- Atlantico centro occidentale
- Atlantico centro orientale
- Atlantico sud occidentale
- Mar Egeo
It may contain allergens
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