Garum Flask / Amphora

Details

Garum was a popular condiment during the Roman era, although recipes varied from one producer to the other, they all revolved around the fermentation of fish and salt to produce a sauce that was used in a huge variety of recipes.  

One of the better known sauces was called Gari Flos Scombri (Flower of Garum) and was packaged in these destructive slim, single handled flask and transported around the empire.  So popular was this 'brand' that the iconic bottle even appears in a mosaic discovered in Pompeii. 

And if you aren't already tempted by my description of this fishy concoction then perhaps Roman writer and scholar Pliny can sell it to you: 

 "consisting of the guts of fish and the other parts that would otherwise be considered refuse; these are soaked in salt, so that garum is really liquor from the putrefaction of these matters" (Yum!)

*Sauce not included 

Materials

Earthen ware clay

Dimensions

Approx. 275 mm tall, diameter 100 mm 

Production

This replica Roman pot has been hand made in Northumberland by Potted History, inspired by original artefacts.  It has been wood fired in an authentic replica of a Roman Pottery Kiln at Vindolanda Museum, to a temperature of between 800°C & 1000°C, using the same techniques that the original potters would have employed nearly two thousand years ago. This process often results in variations of the surface colour and texture, emulating original Roman Pottery and giving each pot it's unique character.

Health & Safety

This is a Museum Quality Replica made using the tools and techniques that would have been used during the Roman era.  As this is an unglazed pot with a porous surface it will absorb some of the flavours of the food being stored, which does add to the flavour of future dishes. However, it does also mean that this pot does not meet modern Health and Safety standards and therefore we do not advise that it is used for storing food.  When the Romans used these storage bottles they would rely on applying sufficient heat to the cooking pot and their contents to ensure that all bacteria was killed. Heating to over 70°C for at least 10 minutes would have killed most disease causing bacteria and temperatures of 100°C would do even more. 

Postage
All items are sent using a second class postal service, if you wish to have an item sent first class please contact my for a quote. Many Thanks