Mullet bottarga cured fish roe are grey mullet’s eggs which are processed by hand and dried to be preserved and used in the kitchen. Sud Ovest makes bottarga slabs the ancient way according to Sardinian traditions, only using flathead grey mullet ovaries which have an outer coating more resistant to brining. Roe is carefully chosen, salted by hand and dried. Only by doing so can the company obtain a bottarga with such an intense flavour of the sea - coveted even by starred restaurants - as well as a slight almond note. The bottarga cured fish roe is a traditional product of Sardinia, a true culinary specialty as well as a traditional food product as declared by the Italian Ministry of Agriculture. The best food pairing is bottarga with pasta, where the flavour of cured fish roe is best enhanced, but bottarga can also be used as an actual flavour enhancer instead of salt, to give a gourmet touch to any dish.