A fish variety with particularly delicate and performing flesh, the monkfish is totally cleaned and processed in water and salt, then, after a slow smoking process conducted with mastic and juniper, it undergoes further processing using reserved techniques so that it can achieve an unforgettable texture and delicacy of flesh.
True craftsmanship of Sardinia
Cabras is definitely a place of excellence and History. This area where biodiversity reaches its maximum and where the marsh system represents the favorite habitat of numerous fish species has always been known for the production of botargo, consumed in large quantities first by the Phoenicians and then by the Romans.
The production area unfolds from the ponds of Cabras to the Sinis Peninsula, today a Marine Protected Area characterized by exceptional environmental integrity,capable of donating a raw material of the highest quality.
In particular, our botargo is at the absolute top, obtaining year after year more and more important awards. Among these is the “Sardinia Food Award 2018” for the best botargo in the whole of Sardinia.
One of its main characteristics is that it does not break when grated. A result achieved thanks to the traditional drying process that ensures its correct weight loss. But from Cabras comes more than just botargo. Artisanal processing conducted with traditional methods, combined with smoking with natural fine woods typical of the Sardinian maquis, allow the creation of rare and exquisite fish specialties made from monkfish, mullet and eel, suitable for carpaccio and for the creation of exquisite and unforgettable first courses.
A fish variety with particularly delicate and performing flesh, the monkfish is totally cleaned and processed in water and salt, then, after a slow smoking process conducted with mastic and juniper, it undergoes further processing using reserved techniques so that it can achieve an unforgettable texture and delicacy of flesh.
True craftsmanship of Sardinia
Cabras is definitely a place of excellence and History. This area where biodiversity reaches its maximum and where the marsh system represents the favorite habitat of numerous fish species has always been known for the production of botargo, consumed in large quantities first by the Phoenicians and then by the Romans.
The production area unfolds from the ponds of Cabras to the Sinis Peninsula, today a Marine Protected Area characterized by exceptional environmental integrity,capable of donating a raw material of the highest quality.
In particular, our botargo is at the absolute top, obtaining year after year more and more important awards. Among these is the “Sardinia Food Award 2018” for the best botargo in the whole of Sardinia.
One of its main characteristics is that it does not break when grated. A result achieved thanks to the traditional drying process that ensures its correct weight loss. But from Cabras comes more than just botargo. Artisanal processing conducted with traditional methods, combined with smoking with natural fine woods typical of the Sardinian maquis, allow the creation of rare and exquisite fish specialties made from monkfish, mullet and eel, suitable for carpaccio and for the creation of exquisite and unforgettable first courses.
