Ingredients: Sturgeon eggs, salt
Allergens: Contains fishing product.
Format: Glass container
Expiration: 6 months
The caviar should be kept cold (-2º to 4º Celsius), and once opened it should be consumed within 2-3 days.
FIRST WORLDWIDE CERTIFIED ECOLOGICAL CAVIAR
Certified by the Spanish CAAE (Andalusian Committee of Ecological Agriculture). It tastes pure and natural, without distortions, ideal to consume on its own, by spoonfuls, perfect to discover the richness of the nuances of this product.
The world’s first certified organic caviar, fresh and delicate, with just the right amount of salt to avoid masking the subtle sea and dried fruit flavour.
Careful processing by our experts ensures a top-quality product. Our caviar has no preservatives and has not undergone ageing and oxidation processes.
This means it retains all its delicate subtle flavour intact at first taste and in the delicate aftertaste. This is the authentic fresh caviar consumed by the Tsars. Our organic caviar is available in our exclusive glass jars that ensure optimal storage.
Available in two categories: Classical and Excellsius
EXCELLSIUS category: With a larger egg size, a flavour and texture initially selected, that will dazzle your table and palate with an explosion of joyful sensations in your mouth.
The freshness and the nuances in colour and flavour are the banners of a product that is conquering the most demanding palates.
In Granada, Spain, we produce one of the best caviars in the world. Enjoy it!
Our pursuit for contrasted quality leads us to obtain, in 2001, for the first time worldwide, the organic sturgeon and caviar aquaculture certification.
All of our facilities are engaged in certified organic production. Today our certification is controlled by the most strict organic production European regulation.
That way, we have achieved the highest quality for the consumer, for the well-being of the sturgeons and for the environment. This is a deeply established philosophy within our company, now that since 1964 we thrive to obtain real excellence and quality.
Know how the merging of time, effort, tradition, technique and research can provide magnificent results. The Acipenser naccarii sturgeon is a 250 million years old living fossil that we have managed to save from extinction on our fish farm. We raise this slow-growing species for an average of 18 years before harvesting the caviar, which is full of nuances in flavour and colour.
Its colour is usually pearl grey, but it can be produced with different reflections. We guarantee that our caviar is so fresh that these subtle nuances are not masked by preservatives, time or excess salt.
We have carried out a readjustment of the “Mallosol” process of Russian origin, consisting in adding a little salt, approximately between 3 and 4%. The taste is rich in nuances, silky and tender to a serious and elegant palate with a certain aroma of sea breeze. Its long-lasting aftertaste will reveal a slight sweetness that will invite you to continue tasting it.
“Pusieron asimismo un manjar negro, que dicen que se llama ‘cabial’, y es hecho de huevos de pescado, gran despertador de la colambre.”
El ingenioso hidalgo Don Quixote de la Mancha. Miguel de Cervantes (1605).
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