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Garum Workshop, Pompeii

Address: Regio I, Insula 12
Area: 410 square meters
Rooms: 10

The Garum Workshop, also known as the Officina del Garum or the Garum Shop (archaeological designation: I.12.8), was a specialized facility in ancient Pompeii dedicated to the production, storage, and sale of garum—a fermented fish sauce that was a staple condiment in Roman cuisine. Garum was prized for its umami-rich flavor, similar to modern fish sauces like Vietnamese nuoc mam or Thai nam pla, and was used to season a wide array of dishes. This workshop exemplifies Pompeii's role as a major hub for garum manufacturing in the Roman Empire, where the industry contributed significantly to the local economy through both domestic consumption and export. The site was preserved by the catastrophic eruption of Mount Vesuvius in A.D. 79, offering invaluable insights into Roman food production and trade.
Pompeii's garum industry was highly profitable, with premium varieties fetching prices as high as 1,000 sesterces for about 12 pints—equivalent to a substantial sum in ancient terms. The workshop highlights how such enterprises were often family-run or managed by freed slaves, blending industrial production with residential elements.

Location and Physical Layout

Situated in Regio I, Insula 12 (specifically at entrance 8) along the bustling Via dell'Abbondanza—one of Pompeii's main thoroughfares—the workshop occupied approximately 410 square meters and comprised about 10 rooms. This location was strategic, near the city's commercial districts and close to the sea for sourcing fresh fish. The structure likely originated as a private residence or small workshop before being adapted for industrial use, differing from typical Pompeian homes in its utilitarian design.

Key features of the layout include:
Entrance and Front Rooms: A simple north-facing entrance on Via di Castricio (adjacent to Via dell'Abbondanza) led into a square room with a small southern window and an eastern opening. Adjacent rooms were in a dilapidated state at the time of excavation, featuring niches, windows, and arched openings—possibly used for storage or initial processing.
Peristyle Courtyard: The central feature was a south-side peristyle surrounded by columns, adorned with garden-themed frescoes framed in red. This area housed the main production activities and included a kitchen with a preserved hearth, stonework, and remnants of a Lararia (household shrine) altar. The altar depicted lares (guardian deities) above and a garden scene with plants and birds below. A small vaulted room nearby featured third-style frescoes with faded natural scenes, red panels, and fantastical figures, indicating some decorative elements amid the industrial focus.
Gardens and Storage: A private peristyle garden contained roots of two ancient fig trees (now replaced by olive trees) and served as a storage area for amphorae under the roof, some still retaining the scent of garum and fish residue. An L-shaped rear garden functioned partly as a warehouse, where excavations uncovered numerous amphorae of varying shapes and sizes, some inscribed with content descriptions (though none bore the owner's name directly here). The courtyard also held six large sealed dolia (clay storage vessels) embedded in the ground, crucial for fermentation.

The workshop was excavated in phases: initially in 1958, with further work in 1960–61, revealing vibrant murals (many of which have since deteriorated) and confirming its dual residential-industrial purpose.

Historical Background and Significance

The workshop is closely associated with Aulus Umbricius Scaurus, Pompeii's leading garum producer during the mid-first century A.D. Scaurus, a wealthy merchant, operated multiple workshops across the city, delegating management to freedmen and a freedwoman named Umbricia Fortunata. His products dominated the market, accounting for about 30% of fish sauce containers found in Campania. Inscriptions on urcei (small terracotta pots) from his operations touted varieties like "finest fish sauce" or "finest mackerel sauce," and his success funded a political career, culminating in the office of duumvir under Emperor Nero. A mosaic in Scaurus's luxurious seaside house depicted urcei with promotional labels, underscoring the industry's prestige.
Economically, the workshop illustrates Pompeii's integration into the broader Roman trade network. Garum was exported empire-wide, with empty amphorae in the back garden suggesting preparation for filling and shipment via funnels found on-site. The site's significance lies in its snapshot of daily Roman life, preserved mid-operation by the eruption, and its role in highlighting how marine resources drove commerce in coastal towns.

Production Process

Garum production at the workshop involved fermenting whole small fish or fish guts with salt to create a liquid sauce through autolysis (enzymatic breakdown). Common fish included mackerel (most prevalent), anchovies, tuna, picarel (Spicara smaris), and others like eel. The process typically entailed:

Salting fish guts or whole fish in a brine solution (often using salty seawater) at a ratio of about three parts fish to one part salt.
Adding herbs and spices such as mint, sage, thyme, oregano, dill, coriander, fennel, or even wine and vinegar for flavor variations.
Fermenting the mixture in sealed dolia or urcei exposed to the sun for weeks to months, allowing enzymes to decompose the flesh without pathogenic spoilage.
Pressing and sieving to separate the clear liquamen (premium liquid sauce) from the solid residue (hallex or allec), which was sold as a cheaper by-product.

While most production was professional, simpler home methods involved boiling fish in brine. Luxury grades like garum excellens, garum flos flos, or haimation (from tuna) were produced here, though residues await full analysis to confirm.

Archaeological Findings

A pivotal discovery in 2009 revealed six sealed dolia in the courtyard containing charred fish remains from a late-summer catch, including whole anchovies and picarel, mixed with herbs. Analysis using gas chromatography, scanning electron microscopy, and pollen studies confirmed the ingredients and process. Over 50 urcei inscribed with Scaurus's name were found across Pompeii, in inns, kitchens, and villas, emphasizing his dominance. Amphorae in the gardens, some with content labels, and a funnel indicate active export preparation at the time of the eruption.

Modern Recreations and Legacy

The Recovering Garum project, spanning the Roman Mediterranean, has recreated Pompeii's sauce using the 2009 findings. Researchers at the Universities of Cádiz and Seville fermented anchovies with salt and herbs for 25 days, producing "Flor de Garum"—an amber liquid high in glutamic acid for umami, now sold commercially. This has led to spin-off companies, educational programs, and site enhancements, like opening the Bottega del Garum to visitors in 2020. The workshop's legacy endures in modern gastronomy, bridging ancient techniques with contemporary interest in fermented foods.