Bottarga di Muggine Stagno di Cabras is salted and dried mullet roe produced by Nuovo Consorzio Cooperative Pontis in Cabras, Sardinia. Made from fish caught in the Cabras lagoon itself, it draws on generations of fishing and processing traditions characteristic of this part of the island.

Production involves carefully removing the intact roe sacs, washing, salting, and drying them. In the traditional process, salting time is adjusted according to the size of the sacs and the temperature, while air-drying takes four to fifteen days. A distinctive feature of Cabras bottarga is the small, folded-back flap of silvery fish skin left attached to the roe sac.

It has a light amber color and a fresh marine aroma, accompanied by subtly sweet notes. Its texture is slightly dry but gradually melts in the mouth. It can be served thinly sliced with a little extra virgin olive oil or grated over freshly cooked pasta.