Nice style small ravioli - 4dz

Mullet Botargo - calibre 180-250gr - 220g

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An ancestral Mediterranean speciality, with the iodine taste so appreciated by gourmet!
Boutargue or Poutargue is a bag of salted mullet eggs, pressed and then dried; wrapped in wax to protect it. To be enjoyed in thin slices as an aperitif or grated on pasta, salads, etc...

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Mullet Botargo

But, should we say Boutargue or Poutargue? The origin of the word and this specialty is widely disputed around the Mediterranean basin. If both can say, what is sure is that you have to pronounce it with a Southern accent !


Store at room temperature 24°C (maximum) or cool between 4°C and 6°C.

Preparation Tips:

Tasting at room temperature to enjoy the soft texture.

The buttargue is cut into thin slices with a knife with a smooth blade: remove the wax and the very thin natural membrane (the roe) which contains the eggs and then enjoy on a slice of fresh buttered bread.

You can also grate it on mimosas eggs, seafood pasta, burrata, melon gazpacho, etc...

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