So Boutargue

A boutargue (also called Poutargue or Mediterranean Caviar) made in the heart of green Provence, with only natural and local products. According to ancestral know-how, muge eggs are washed in spring water, salted with organic Camargue salt and finally coated with wax from the Bessillon apiaries in Cotignac. The boutargues then dry between vines and olive trees, in the fresh Provençal air. We offer our So'Boutague in 3 variations ... Plain, with whiskey or anise. Poutargue between 150 and 180 grams.