The Fratelli Manca cooperative in Cabras, Sardegna, follows the traditional process of bottarga production, an historically important and delicious tradition. The Manca's production process is a recipe of the past: the steps have remained unchanged over the centuries. The roe sacks are cleaned, salted, pressed, and dried naturally on wooden planks for 15 to 30 days - unlike commercial versions, which can be dried in electric ovens in a few minutes, resulting in a higher water content and tell-tale pink color, the sign of an improperly cured product.
