{"id":222449,"date":"2019-10-23T11:00:05","date_gmt":"2019-10-23T11:00:05","guid":{"rendered":"https:\/\/experimentopanzergeist.es\/?page_id=222449"},"modified":"2026-07-20T04:31:45","modified_gmt":"2026-07-20T04:31:45","slug":"garum","status":"publish","type":"page","link":"https:\/\/experimentopanzergeist.es\/es\/garum\/","title":{"rendered":"Garum"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00bb1&#8243; custom_padding_last_edited=\u00bbon|phone\u00bb admin_label=\u00bbHeader\u00bb _builder_version=\u00bb4.27.4&#8243; background_enable_color=\u00bboff\u00bb background_image=\u00bbhttps:\/\/experimentopanzergeist.es\/wp-content\/uploads\/\/2025\/04\/3a920577-f0f5-4aa2-bc65-cc036db159e6.png\u00bb background_position=\u00bbcenter_left\u00bb custom_padding=\u00bb100px||0vw|||\u00bb custom_padding_tablet=\u00bb40px|||\u00bb custom_padding_phone=\u00bb0px|||\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.16&#8243; global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; text_font=\u00bb||||||||\u00bb header_font=\u00bbAbril Fatface||||||||\u00bb header_font_size=\u00bb80px\u00bb header_line_height=\u00bb0.9em\u00bb header_2_font=\u00bbAbril Fatface||||||||\u00bb header_2_font_size=\u00bb56px\u00bb header_2_line_height=\u00bb1.1em\u00bb background_layout=\u00bbdark\u00bb header_font_size_tablet=\u00bb54px\u00bb header_font_size_phone=\u00bb34px\u00bb header_font_size_last_edited=\u00bboff|tablet\u00bb header_2_font_size_tablet=\u00bb36px\u00bb header_2_font_size_phone=\u00bb24px\u00bb header_2_font_size_last_edited=\u00bbon|phone\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h1>Garum<\/h1>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.16&#8243; width=\u00bb100%\u00bb max_width=\u00bb100%\u00bb custom_padding=\u00bb0px||0px|||\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; custom_padding=\u00bb|||\u00bb global_colors_info=\u00bb{}\u00bb custom_padding__hover=\u00bb|||\u00bb][et_pb_image src=\u00bbhttps:\/\/experimentopanzergeist.es\/wp-content\/uploads\/\/2020\/01\/food-bank_57.png\u00bb align=\u00bbright\u00bb align_tablet=\u00bbcenter\u00bb align_phone=\u00bb\u00bb align_last_edited=\u00bbon|desktop\u00bb _builder_version=\u00bb4.16&#8243; global_colors_info=\u00bb{}\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb||14px|||\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row column_structure=\u00bb3_5,2_5&#8243; _builder_version=\u00bb4.27.4&#8243; width=\u00bb77.8%\u00bb custom_padding=\u00bb||10px|||\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb3_5&#8243; _builder_version=\u00bb4.16&#8243; global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4&#8243; text_font=\u00bb||||||||\u00bb text_font_size=\u00bb20px\u00bb header_font=\u00bb||||||||\u00bb header_2_font=\u00bbLora|700|||||||\u00bb header_2_font_size=\u00bb60px\u00bb header_2_line_height=\u00bb1.2em\u00bb module_alignment=\u00bbleft\u00bb text_font_size_tablet=\u00bb\u00bb text_font_size_phone=\u00bb16px\u00bb text_font_size_last_edited=\u00bbon|desktop\u00bb header_2_font_size_tablet=\u00bb48px\u00bb header_2_font_size_phone=\u00bb32px\u00bb header_2_font_size_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h2>La salsa fermentada del Imperio<\/h2>\n<p>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 El garum era una salsa elaborada a partir de v\u00edsceras de pescado fermentadas al sol, muy apreciada en el mundo romano por su sabor intenso y sus propiedades \u00fanicas.<\/p>\n<p>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Considerada un alimento afrodis\u00edaco, el garum era consumido principalmente por las clases altas de la sociedad. Sustitu\u00eda a la sal en muchas preparaciones, aportando un sabor salado y complejo. Se utilizaba tambi\u00e9n mezclado con vino, vinagre, pimienta, aceite, sangre o agua para ali\u00f1ar carnes, pescados y otros manjares.<\/p>\n<p>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 M\u00e1s all\u00e1 de la cocina, el garum ten\u00eda usos medicinales y cosm\u00e9ticos, y era objeto de un comercio intenso en todo el Imperio. Se han documentado centros de producci\u00f3n relevantes en:<\/p>\n<ul>\n<li>Baelo Claudia (Espa\u00f1a),<\/li>\n<li>Cartago Nova (Cartagena),<\/li>\n<li>Pompeya (Italia) y<\/li>\n<li>Lixus (Marruecos),<\/li>\n<\/ul>\n<p>todos ellos pr\u00f3ximos al mar y estrat\u00e9gicamente situados para la distribuci\u00f3n del producto.<\/p>\n<h3><strong>\ud83d\udcdc Fuentes cl\u00e1sicas<\/strong><\/h3>\n<ul>\n<li><strong>Apicio<\/strong>, autor del tratado culinario De re coquinaria, menciona el garum en 42 ocasiones, tanto solo como mezclado con otros ingredientes.<\/li>\n<li><strong>Marcial<\/strong>, en sus Epigramas, ironiza sobre el olor del garum y hace alusi\u00f3n a sus supuestos efectos afrodis\u00edacos.<\/li>\n<li><strong>Plinio el Viejo<\/strong>, en su Naturalis Historia, lo menciona como condimento, remedio y producto de comercio.<\/li>\n<\/ul>\n<h2>Garum: origen, producci\u00f3n y legado<\/h2>\n<h3><strong><\/strong><\/h3>\n<h3><strong>\ud83d\udcdc Origen<\/strong><\/h3>\n<p>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 El garum tiene su origen en la Grecia del siglo IV a.\u202fC., aunque se sospecha que ya se empleaba anteriormente en Mesopotamia. El nombre procede del griego garon (caballa) y hace referencia al pez cuyas v\u00edsceras se utilizaban para fabricar esta salsa fermentada.<\/p>\n<h3><strong>Fabricaci\u00f3n<\/strong><\/h3>\n<p>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Se elaboraba con v\u00edsceras de peces grasos maceradas en salmuera y expuestas al sol. La mezcla, a menudo enriquecida con hierbas como hierbabuena o cilantro, se remov\u00eda varias veces al d\u00eda hasta adquirir una consistencia l\u00edquida.<br \/>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Una vez lista, se filtraba: el l\u00edquido resultante \u2014el liquamen\u2014 era la parte m\u00e1s apreciada y costosa, aunque el resto tambi\u00e9n se comercializaba.<\/p>\n<h3><strong>Producci\u00f3n en Hispania<\/strong><\/h3>\n<p>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Hispania fue uno de los principales centros de producci\u00f3n y exportaci\u00f3n de garum del Imperio. Entre las factor\u00edas m\u00e1s destacadas se encuentran las de:<\/p>\n<ul>\n<li>Baelo Claudia (Bolonia, C\u00e1diz)<\/li>\n<li>Sexi (Almu\u00f1\u00e9car)<\/li>\n<li>Carteia (San Roque)<\/li>\n<li>M\u00e1laga (calle Alcazabilla, Museo Carmen Thyssen, Rectorado, Metro)<\/li>\n<li>Ceuta (paseo de las Palmeras)<\/li>\n<li>Mazarr\u00f3n (Regi\u00f3n de Murcia)<\/li>\n<li>El Majuelo (Almu\u00f1\u00e9car)<\/li>\n<li>Gigia (Gij\u00f3n)<\/li>\n<li>Menorca y Mallorca, especializadas en exportaci\u00f3n<\/li>\n<li>Carthago Nova (Cartagena), uno de los principales puertos exportadores<\/li>\n<\/ul>\n<p>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Los estudios arqueol\u00f3gicos indican que el boquer\u00f3n fue el pescado m\u00e1s utilizado, seguido de sardina, jurel, liza, br\u00f3tola de roca, caballa, rodaballo y at\u00fan rojo.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb2_5&#8243; _builder_version=\u00bb4.16&#8243; background_enable_color=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4&#8243; text_font=\u00bb||||||||\u00bb text_font_size=\u00bb20px\u00bb header_font=\u00bb||||||||\u00bb header_2_font=\u00bbLora|700|||||||\u00bb header_2_font_size=\u00bb50px\u00bb header_2_line_height=\u00bb1.2em\u00bb background_color=\u00bb#011C40&#8243; background_layout=\u00bbdark\u00bb module_alignment=\u00bbleft\u00bb text_font_size_tablet=\u00bb\u00bb text_font_size_phone=\u00bb16px\u00bb text_font_size_last_edited=\u00bbon|desktop\u00bb header_2_font_size_tablet=\u00bb\u00bb header_2_font_size_phone=\u00bb32px\u00bb header_2_font_size_last_edited=\u00bbon|desktop\u00bb border_radii=\u00bbon|10px|10px|10px|10px\u00bb border_width_all=\u00bb10px\u00bb border_color_all=\u00bb#011C40&#8243; locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h2>Silva Urbem<\/h2>\n<h3><strong>Cap\u00edtulo 18<\/strong><\/h3>\n<p>&#8230; \u00bfSab\u00e9is lo que es el garum? Se lo echan a casi todo.<br \/>\u2014Yo s\u00ed, pero no me importa. Es m\u00e1s, tengo curiosidad \u2014asegur\u00f3 En\u00e9riz&#8230;<\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.4&#8243; text_font=\u00bb||||||||\u00bb text_font_size=\u00bb20px\u00bb header_font=\u00bb||||||||\u00bb header_2_font=\u00bbLora|700|||||||\u00bb header_2_font_size=\u00bb50px\u00bb header_2_line_height=\u00bb1.2em\u00bb module_alignment=\u00bbleft\u00bb custom_margin=\u00bb||29px|||\u00bb text_font_size_tablet=\u00bb\u00bb text_font_size_phone=\u00bb16px\u00bb text_font_size_last_edited=\u00bbon|desktop\u00bb header_2_font_size_tablet=\u00bb\u00bb header_2_font_size_phone=\u00bb32px\u00bb header_2_font_size_last_edited=\u00bbon|desktop\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h2>\u00a0\u00bfSab\u00edas que\u2026?<\/h2>\n<p>\ud83d\udd39En Pompeya se han hallado \u00e1nforas cerradas con restos de garum perfectamente conservado, con inscripciones que indicaban la especie de pescado utilizada, la calidad del producto y su origen. Algunos productores incluso firmaban sus \u00e1nforas como una forma temprana de marca personal o garant\u00eda de origen.<\/p>\n<p>\ud83d\udd39Algunas variedades de garum se elaboraban exclusivamente con sangre de at\u00fan o con s\u00f3lo las huevas, y se consideraban a\u00fan m\u00e1s exquisitas y caras que el garum convencional. Estas versiones especiales se reservaban para las \u00e9lites m\u00e1s ricas de Roma y sol\u00edan estar destinadas a banquetes de lujo o a regalos diplom\u00e1ticos.[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.4&#8243; text_font=\u00bb||||||||\u00bb text_font_size=\u00bb20px\u00bb header_font=\u00bb||||||||\u00bb header_2_font=\u00bbLora|700|||||||\u00bb header_2_font_size=\u00bb50px\u00bb header_2_line_height=\u00bb1.2em\u00bb module_alignment=\u00bbleft\u00bb text_font_size_tablet=\u00bb\u00bb text_font_size_phone=\u00bb16px\u00bb text_font_size_last_edited=\u00bbon|desktop\u00bb header_2_font_size_tablet=\u00bb\u00bb header_2_font_size_phone=\u00bb32px\u00bb header_2_font_size_last_edited=\u00bbon|desktop\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h3>\ud83e\uddf1<strong> El garum en la arqueolog\u00eda y su legado moderno<\/strong><\/h3>\n<p>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Las excavaciones en lugares como Baelo Claudia han revelado los recintos de fabricaci\u00f3n de garum: salas de manipulaci\u00f3n, piletas de fermentaci\u00f3n y recipientes de almacenamiento y transporte, muchos de ellos marcados con inscripciones que especificaban la especie de pescado utilizada, la calidad del producto y su lugar de origen. Estas instalaciones evidencian la escala industrial que alcanz\u00f3 su producci\u00f3n, especialmente destinada al abastecimiento de Roma.<\/p>\n<p>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 La arqueolog\u00eda experimental ha permitido reproducir el garum antiguo a partir de fuentes cl\u00e1sicas y restos materiales.<br \/>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 En 2014, el an\u00e1lisis de garum original perfectamente conservado en una tienda de Pompeya permiti\u00f3 obtener una receta hist\u00f3rica precisa.<br \/>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Nuevos hallazgos en Baelo Claudia en 2015 complementaron esta investigaci\u00f3n.<\/p>\n<p>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Actualmente, el Departamento de Tecnolog\u00eda de los Alimentos de la Universidad de C\u00e1diz ha impulsado la creaci\u00f3n de una empresa dedicada a la reproducci\u00f3n y comercializaci\u00f3n de esta salsa, con base cient\u00edfica y arqueol\u00f3gica.<\/p>\n<p>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 M\u00e1s all\u00e1 de Hispania, el garum tambi\u00e9n se produc\u00eda en Bizancio y en Pompeya, donde destacaba el famoso garum Scaurus, creado por Umbricius Scaurus.<br \/>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 No obstante, la salsa de mayor prestigio en el mundo romano era el garum sociorum, procedente del sur de la pen\u00ednsula Ib\u00e9rica y de las Islas Baleares.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1&#8243; 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Desde Baelo Claudia a Pompeya, su legado a\u00fan se estudia.<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-222449","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Garum romano | La salsa fermentada del Imperio<\/title>\n<meta name=\"description\" content=\"Origen y legado del garum romano, la salsa fermentada que se convirti\u00f3 en un gran eje de comercio y prestigio imperial.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/experimentopanzergeist.es\/es\/garum\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Garum romano | La salsa fermentada del Imperio\" \/>\n<meta property=\"og:description\" content=\"Origen y legado del garum romano, la salsa fermentada que se convirti\u00f3 en un gran eje de comercio y prestigio imperial.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/experimentopanzergeist.es\/es\/garum\/\" \/>\n<meta property=\"og:site_name\" content=\"El experimento Panzergeist - 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