Basque pork garum handmade in Berlin

Basque pork garum

100ml

€16,90

Basque pork garum

€16,90 €169,00/L

incl. taxes. Shipping costs are calculated at checkout

Intense Ibérico umami from free-range Basque Pie Noir pigs.
Forest and wood notes from barrel aging, as well as lime oyster mushroom and barley koji.
Aged for 3 extra years for concentrated umami depth and delicate spice nuances.
Zero-waste project with producer of the legendary Kintoa pig, Pierre Oteiza

What makes our Basque pork garum special

Basque pork Garum – 3 years red wine barrel aged

Naturally fermented, unfiltered, alive, and handcrafted in Berlin.

The basis of this extraordinary garum is rib cuts from the legendary Basque Kintoa pig. This semi-wild breed grows up in an untouched landscape characterized by ancient oak and beech forests – a habitat that determines the slow rhythm of their upbringing and the deep character of their meat. To capture this essence, we gently boiled the meat scraps for many hours until a dense, collagen-rich broth was created.

The aromatic connection to this origin is found in the lemon oyster mushroom. This noble mushroom draws its nourishment from the wood of the very deciduous trees under which the pigs in the Basque Country forage for acorns. It builds the perfect bridge between the animal and its forest. In the garum, the oyster mushroom does not appear loudly; it brings a quiet, woody depth and contributes a fine, almost fleeting citrus freshness – an echo of the forest floor that elegantly breaks the richness of the meat.

Together with handmade barley koji, the mixture matured for three years in an old red wine barrel. During this long period of rest, an aroma developed that is reminiscent of the intense meatiness of a world-class Jamón Ibérico. It is a concentrated, long-lasting umami that immediately stimulates salivation – just a few drops are enough for this effect. The result is unfiltered, pure, and alive: a liquid distillate of time, origin, and balanced depth.

How to use our Basque pork garum

Here are various recipe ideas:

Marinades & Glazes

BBQ Poultry Marinade: Mix garum with maple syrup, smoked paprika, and bourbon whiskey. Marinate chicken thighs with it before baking or grilling.

Glazed Beets: Roast red or golden beets in the oven. Finish by tossing them in a pan with garum, balsamic vinegar, and a knob of butter until glossy.

Roasted Cabbage: Sear wedges of white or savoy cabbage and brush them with a mixture of garum and liquid duck fat while braising.

Sauces & Dips

Ham Dip for Vegetables: Mix sour cream or crème fraîche with chives, black pepper, and a few drops of garum. Tastes like liquid bacon dip.

Umami Mustard: Refine medium-hot mustard with a teaspoon of garum and a little tarragon. Great with sausages, cold roasts, or in a dressing.

Asian Dumpling Sauce: Mix garum with black Chinkiang vinegar, sesame oil, and fresh ginger. The perfect dip for dumplings.

Hearty Classics & Stews

Lentil or Pea Stew: A traditional, vegan, or vegetarian stew gets the deep, smoky, meaty flavor of bacon cooked for hours by adding a dash of garum at the end.

Bolognese Tuning: After simmering for hours, finish the minced meat sauce with a tablespoon of garum. This binds the flavors together incredibly tightly.

Goulash or Pot Roast: Add the garum directly when pouring in the braising liquid (red wine or stock). It intensifies the roasted aroma of the onions and meat.

A simple and delicious recipethat you can easily cook at home can be found here!

The story behind our Basque pork garum

Background & Origin: From Culinary Heritage to Zero-Waste Principle

Behind this garum lies a story of deep appreciation for the animal and a visionary man from the Basque Country: Pierre Oteiza. In the 1980s, the traditional, black-spotted pig breed "Pie Noir" (Euskal Txerria) was on the verge of extinction. The French Ministry of Agriculture had already placed the breed on the red list. At an agricultural fair in Paris, butcher's son Pierre Oteiza encountered the last of these distinctive, long-eared pigs. He promptly bought two animals, brought them back to the Aldudes Valley in the Basque Country, and allowed them to live as their ancestors had: roaming freely in the forests and mountains, nourished by acorns, beechnuts, chestnuts, and fresh herbs. This rescue operation led to today's strictly protected Kintoa AOP breeding, which is known for some of the best meat quality worldwide.

As a manufacturer, the respectful treatment of such a valuable natural product is a central concern for us. The idea for this garum arose directly from the supplier: the noble rib cuts of Kintoa pigs are often difficult to market in the classic fresh segment, as demand is dominated by classic premium cuts such as fillet or ham. To prevent this precious commodity from being wasted, we have committed ourselves to the method of Culinary Upcycling. Through traditional, three-year fermentation, we capture the full aromatic power of these otherwise underestimated cuts. We give the meat back the time the animal spent in the forest, transforming a supposed "by-product" into one of the most exclusive and profound seasoning sauces of our time.

Ingredients

Spring water (Hameln-Pyrmont), Meat from Kintoa pork/AOP (Pyrénées-Atlantiques) 23%, Barley*24.5% (Central Franconia), Sea salt (Mallorca), Lemon oyster mushroom* 8.6% (Berlin), A. oryzae

*33% of the ingredients from organic farming

DE-ÖKO-070 (Organic inspection body)

Shelf life

This Garum has a best-before date of 7 months from bottling.

However, please note that we cannot guarantee that the product will be bottled immediately before dispatch. As we do not bottle every product fresh every day, the remaining shelf life upon receipt may be significantly shorter.

Nevertheless, our products are generally edible long after the stated date. Please do not dispose of them prematurely. The best-before date refers not only to edibility but also to sensory properties such as color, texture, or taste. Our products usually become slightly more intense in aroma and darker in color over time.

To best preserve the original color and aroma of our sauce, we recommend storing it in the refrigerator.