Smoked sardine fillets

Our smoked sardine fillets are completely artisanal, are prepared by hand and stripped of skin and bones,
without the aid of machinery. Distinguished by the best organoleptic characteristics and finely smoked with woods
typical of the Sardinian maquis, they represent a perfect balance of quality, flavor and texture.

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 for 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, now 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.

Our smoked sardine fillets are completely artisanal, are prepared by hand and stripped of skin and bones,
without the aid of machinery. Distinguished by the best organoleptic characteristics and finely smoked with woods
typical of the Sardinian maquis, they represent a perfect balance of quality, flavor and texture.

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 for 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, now 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.