Ingredients: Sturgeon eggs, salt, E285
Allergens: Contains fishing product
Presentation: Tin packaging
Expiration: 6 months
Following the traditional Iranian elaboration techniques, we obtain caviar with the right point of maturation and salt, soft texture, and intense flavor. We combine the best qualities of the Caspian caviars with an unsurpassed Iberian raw material.
Respecting the traditional recipes we make Mallosol caviar of the highest quality, with the right maturation and salt point, as it was elaborated in the Guadalquivir more than 80 years ago, with an intense and complex flavor that defines the best and original Iberian Caviar.
The caviar should be kept cold (-2º to 4º Celsius), and once opened it should be consumed within 2-3 days.
Available in two categories: Classical and Excellsius
EXCELLSIUS category: With a larger egg size, a flavor 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 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!
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 color 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).