Ingredients: Sturgeon eggs, salt
Allergens: Contains fishing product.
Presentation: Tin packaging
Expiration: 6 months
Pressed Caviar Prepared for application on bread, blinis, or toast accompanied by butter. Traditional Russian recipe for Pressed Caviar, the purest essence of concentrated caviar to give your recipes and dishes the best taste.
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 freshness and the nuances in color and flavor 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 sturgeon and organic 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 flavor and color.
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).