A centuries old, briny delicacy made from the roe or eggs of wild caught Flathead Grey Mullet fish (Mugil Cephalus). This extremely fine roe is cured in it’s own natural casing or sac, each containing two lobes. The sacs are thoroughly cleaned, enrobed in course salt, then naturally dried or dehydrated until reaching their desired cure level.
Once the desired cure level is attained, they are dipped several times in warm melted paraffin wax,an old school method that has been used for centuries.
Our Boutargue is made in Florida and tastes like heaven!