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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

Located in the vibrant heart of ancient Pompeii, the garum workshop at Regio I, Insula 12 (entrance 8) stood along the bustling Via dell'Abbondanza, one of the city's primary commercial arteries. This strategic position placed it near key marketplaces and only a short distance from the nearby coastline, making it ideal for receiving fresh catches of fish and other seafood essential for production. The facility covered roughly 410 square meters and included around 10 rooms, evolving from what was probably an earlier private home or modest workshop into a specialized industrial space. Unlike the typical ornate Pompeian residences designed for leisurely living, this structure emphasized practicality and efficiency with a more utilitarian layout suited to large-scale food processing.

Layout and Key Architectural Features
Entrance and Front Rooms
Visitors entered from a simple north-facing doorway on Via di Castricio, right beside the main Via dell'Abbondanza. This led into a square antechamber featuring a small window on the southern wall and an opening to the east. Neighboring front rooms showed signs of heavy use and were in poor condition by the time of excavation. They contained niches, windows, and arched doorways, likely serving for initial storage or preliminary preparation of ingredients.

Central Peristyle Courtyard
The heart of the complex was a peristyle courtyard on the southern side, framed by elegant columns. The walls here were decorated with colorful garden-themed frescoes bordered in red, bringing a touch of nature into the busy workspace. This area hosted most of the core production activities. A well-preserved kitchen featured a functioning hearth with stone construction, while remnants of a Lararium (household shrine) altar stood nearby. The altar's upper section portrayed the protective lares deities, and the lower part depicted a serene garden scene filled with plants and birds. Adjacent to this was a small vaulted chamber adorned with delicate Third-Style frescoes showing faded natural landscapes, red panels, and whimsical fantastical figures, revealing that even in an industrial setting, some aesthetic refinement was maintained.

Gardens and Storage Areas
A private peristyle garden included the preserved root systems of two ancient fig trees (today replaced with olive trees for conservation). This space doubled as practical storage, with amphorae lined up under the protective roof. Many of these jars still carried traces of garum and fish residues when discovered, their distinctive salty aroma lingering for centuries. An L-shaped rear garden area functioned partly as a warehouse. Excavators recovered dozens of amphorae in various shapes and sizes here, some bearing inscriptions describing their contents, although none directly named the workshop's owner in this location. Six large dolia (substantial clay storage jars) were found embedded in the courtyard floor, sealed and perfectly positioned for the long fermentation process central to garum production.

Excavation History
Archaeologists first explored the site in 1958, with additional, more detailed campaigns carried out in 1960–61. These efforts uncovered vivid murals (many of which have unfortunately faded or deteriorated since then) and provided clear evidence of the building's mixed residential and industrial character. The discoveries helped illuminate how small family-run businesses operated in Pompeii, blending daily life with commercial food manufacturing.

Historical Context and Significance
Garum, the prized fermented fish sauce produced here, was a staple condiment across the Roman Empire, comparable in popularity to modern ketchup or soy sauce. It was made by layering fish scraps, salt, and herbs in large vessels like the dolia, then allowing the mixture to ferment under the sun for weeks or months. The workshop's proximity to the sea ensured a steady supply of raw materials, while its location on a major street facilitated distribution to local markets and export. Such facilities highlight Pompeii's role as a bustling economic hub before the catastrophic eruption of Mount Vesuvius in 79 AD buried the city.

Visiting Today
When exploring Pompeii, this workshop offers a fascinating glimpse into ancient Roman industry and daily commerce. Look for the numbered entrance 8 in Regio I and imagine the sounds, smells, and activity that once filled these spaces. Combine your visit with nearby attractions along Via dell'Abbondanza, such as the Stabian Baths or the House of the Faun, to appreciate the full context of Pompeian urban life. Wear comfortable shoes, bring water, and consider a guided tour for deeper insights into the site's food production techniques.

Historical Background and Significance

The Garum Workshop of Aulus Umbricius Scaurus in Pompeii
This workshop is intimately linked to Aulus Umbricius Scaurus, Pompeii’s most prominent and successful producer of garum (fermented fish sauce) during the mid-1st century A.D. Scaurus, a shrewd and wealthy merchant, built a thriving business empire that dominated the local and regional market for this prized Roman condiment. He operated multiple production facilities throughout the city, entrusting day-to-day management to a network of freedmen and, notably, a capable freedwoman named Umbricia Fortunata, who oversaw distribution and sales.
Scaurus’s high-quality products were exceptionally popular. His workshops accounted for roughly 30% of all fish-sauce containers discovered across Campania, with over 50 inscribed vessels found in homes, inns, and villas around Pompeii and nearby Boscoreale. Inscriptions on small terracotta urcei (jars) boldly advertised premium varieties such as “the flower of garum” (gari flos), “finest mackerel sauce” (garum flos scombri), and top-grade liquamen. These promotional labels highlighted the superior quality of his sauces, often specifying ingredients like mackerel.
His commercial success translated into significant social and political influence. The profits funded an ambitious career that culminated in Scaurus attaining the prestigious office of duumvir (one of the two chief magistrates of the city) during the reign of Emperor Nero. To celebrate and promote his brand, Scaurus commissioned a striking black-and-white mosaic floor in the atrium of his luxurious seaside villa (House of Aulus Umbricius Scaurus, Regio VII.16.15). The mosaic prominently featured four urcei with detailed promotional inscriptions, proudly displaying his products to visitors. The villa itself was opulent, boasting harbor views, a colonnaded garden, and a private bath suite—tangible proof of the immense wealth generated by the garum trade.

Economic Role and Trade Networks
Economically, the workshop exemplifies Pompeii’s deep integration into the vast Roman Mediterranean trade network. Garum was a ubiquitous seasoning in Roman cuisine, used in nearly every dish much like modern soy sauce or fish sauce today. Produced by fermenting fish guts, small fish (especially mackerel), salt, and herbs over several months, it came in various grades—from affordable everyday versions to expensive premium “flower of garum.”
The site reveals sophisticated production and export logistics. Empty amphorae discovered in the back garden indicate that the facility prepared containers for bulk filling and shipment. Archaeologists also found funnels used in the bottling process, underscoring efficient on-site packaging for export across the empire. Pompeii’s coastal location and access to abundant marine resources made it an ideal hub for this industry, driving local commerce and connecting the town to distant markets from Rome and Gaul to North Africa and beyond.

Archaeological Significance
What makes this workshop particularly compelling for visitors is its role as a remarkable time capsule. The catastrophic eruption of Mount Vesuvius in 79 A.D. preserved the facility mid-operation, offering an unparalleled glimpse into everyday Roman industrial and commercial life. Walking through the space today, one can almost imagine the pungent aromas of fermenting fish, the bustle of workers, and the clatter of amphorae being prepared for shipment.
Scaurus’s story also highlights broader themes in Roman society: social mobility through commerce, the power of branding (he is sometimes called an early pioneer of advertising), the importance of freedmen in business, and the central role of women like Umbricia Fortunata in economic activities.

Production Process

The production of garum, the iconic fermented fish sauce that served as a cornerstone of Roman cuisine, relied on a sophisticated process of autolysis — the enzymatic self-breakdown of fish tissues. At workshops (such as those uncovered in Pompeii and other coastal sites), artisans fermented whole small fish or, more commonly, fish guts and scraps with large quantities of salt. This created a pungent, savory liquid condiment used to season everything from meats and vegetables to wines and desserts. Popular fish species included mackerel (by far the most common), anchovies, tuna, picarel (Spicara smaris), eel, and various other Mediterranean catches depending on seasonal availability and local fisheries.

The Traditional Step-by-Step Process
Salting the Raw Material: Fish guts, entrails, or small whole fish were layered with salt in large earthenware containers. A typical ratio was approximately three parts fish to one part salt. Often, salty seawater was used to create the initial brine, enhancing the marine character of the final product.
Flavor Enhancements: To create distinctive varieties, producers added aromatic herbs and spices such as mint, sage, thyme, oregano, dill, coriander, fennel, and sometimes other ingredients like wine, vinegar, or honey. These additions allowed for regional and premium flavor profiles.
Fermentation: The mixture was placed in large sealed dolia (large storage jars) or smaller urcei (jars) and left to ferment in the sun for anywhere from several weeks to several months. The combination of high salt concentration and controlled exposure to heat prevented dangerous pathogenic bacteria while allowing natural fish enzymes (and beneficial lactic acid bacteria) to slowly liquefy the flesh and organs into a rich, umami-packed sauce. The intense Mediterranean sun accelerated the process and contributed to the characteristic deep flavor.
Straining and Separation: After fermentation, the liquid was carefully pressed and sieved. This yielded the clear, premium liquamen (also called garum) — the highest-quality sauce. The remaining solid residue, known as hallex or allec, was sold as a more affordable, coarser by-product used by the lower classes or as a base for further processing.

While large-scale professional workshops dominated commercial production (often located near harbors for fresh fish supply and easy export), simpler domestic versions existed. Home cooks sometimes produced a quicker substitute by boiling fish scraps directly in brine, though this lacked the complex depth of true sun-fermented garum.

Luxury Grades
Elite consumers could purchase premium varieties such as:
Garum excellens (superior grade)
Garum flos flos (“flower of flowers” — the very finest)
Haimation (a blood-based or tuna-derived specialty)

Archaeological residues from workshop vats and amphorae are still undergoing chemical analysis to precisely identify the fish species and additives used at specific sites.
Garum was not merely a condiment but a major industry across the Roman Empire, traded widely in amphorae and even subject to state regulation and taxation. Its production required skill, patience, and a tolerance for the notoriously strong odor — often compared by ancient writers to that of rotting fish — which explains why workshops were typically situated on the outskirts of towns. Today, similar fermented fish sauces survive in modern cuisines (e.g., Vietnamese nước mắm, Thai nam pla, or Italian colatura di alici), offering a living link to this ancient Roman delicacy.

Archaeological Findings

A groundbreaking archaeological find in 2009 uncovered six sealed dolia (large earthenware fermentation jars) in the courtyard of a Pompeian garum production facility. These vessels held the charred remains of a late-summer fish catch, primarily whole anchovies (Engraulis encrasicolus) and picarel (Spicara smaris), meticulously layered and mixed with aromatic herbs such as dill, fennel, coriander, and possibly oregano or mint. This snapshot preserved the final stages of garum and liquamen production just moments before Vesuvius’s catastrophic eruption in 79 CE.
Interdisciplinary scientific analysis brought remarkable clarity to the ancient process. Researchers employed gas chromatography-mass spectrometry (GC-MS) to identify organic residues and flavor compounds, scanning electron microscopy (SEM) to examine microscopic bone structures and processing details, and palynological (pollen) studies to pinpoint the specific herbs and seasonal context. The results confirmed a traditional Roman recipe: small fish were cleaned, packed with salt and seasonings in precise ratios, and left to ferment under the Mediterranean sun. The late-summer timing aligns with the migratory patterns of these species along the Campanian coast, offering rare ecological insights into Roman fishing and food production.
Marcus Umbricius Scaurus (often referred to as Aulus Umbricius Scaurus) dominated Pompeii’s lucrative fish sauce industry. His name appears on over 50 urcei (small one-handled transport jars) discovered throughout the city—in bustling inns and taverns, private kitchens, and elegant villas—highlighting his commanding market presence. Scaurus’s high-quality products, praised by Pliny the Elder for their superiority, were exported across the Mediterranean. Many jars bore promotional tituli picti (painted inscriptions) boasting varieties like “Garum Flos” (the flower of garum, the premium first pressing) made from mackerel or other prized fish.
Additional evidence of bustling activity at the time of the eruption includes numerous amphorae positioned in the surrounding gardens, some still bearing content labels, alongside a practical funnel used for decanting or filling. These finds suggest that workers were actively preparing shipments for export when disaster struck, freezing a moment of thriving commerce in amber-like ash. The luxurious House of Scaurus itself features striking black-and-white floor mosaics in the atrium depicting his branded urcei, serving as both decoration and bold advertising—a testament to his wealth, innovation in branding, and the central role of garum in Roman cuisine and economy.

Modern Recreations and Legacy

The international Recovering Garum project, which explores ancient fish sauce production across the Roman Mediterranean world, successfully recreated the legendary garum sauce of Pompeii based on key archaeological findings from 2009. Led by researchers from the University of Cádiz and the University of Seville in Spain, the team meticulously replicated the ancient fermentation process using fresh anchovies, sea salt, and a selection of aromatic herbs. After 25 days of controlled fermentation, they produced "Flor de Garum" – a premium, amber-colored liquid rich in glutamic acid that delivers an intense umami flavor, reminiscent of the prized Roman condiment.
This modern recreation draws from the famous “Officina del Garum” (Garum Workshop) at Pompeii (Regio I, Insula 12.8), a small house and production facility on Via dell’Abbondanza belonging to the Umbricii family. Excavated in the late 1950s–early 1960s, the site yielded amphorae, funnels, and fish remains that provided crucial clues about Roman-era techniques. Garum was a staple across the Roman Empire – a versatile, protein-rich sauce used in cooking, as a condiment, and even in medicine.

Commercial and Cultural Impact
"Flor de Garum" has since become commercially available, sparking the creation of spin-off companies such as Productos Majuelo and Arqueogastronomía. These ventures produce and market the sauce, while also developing new gastronomic products in collaboration with universities. The project has generated significant educational initiatives, training hundreds of students in archaeology and food science, and supported cultural tourism through exhibitions and site enhancements.
A notable milestone came in 2020 with the opening of the Bottega del Garum to the public at the Archaeological Park of Pompeii. Visitors can now explore the historic workshop as part of the standard tour route, gaining insight into ancient Roman daily life and culinary traditions.

A Lasting Legacy in Modern Gastronomy
The workshop’s legacy continues to thrive today, connecting 2,000-year-old techniques with the contemporary global fascination for fermented foods, probiotics, and traditional preservation methods. By bridging archaeology, food science, and tourism, the Recovering Garum project not only revives a lost flavor of Pompeii but also highlights how ancient Roman ingenuity in utilizing marine resources still influences modern kitchens and sustainable food practices.