Our Caviar Russian Style Eco Classic is produced by a re-adaptation of the Russian ‘Malossol’ process, which consists of adding little salt, approximately 3 to 4 %.
This is a production process based on the purest Russian tradition, used since the time of the Tsars and applied by our experts with a short maturation period to obtain a slightly stronger flavour than the organic one, keeping some of its taste nuances.
TheAcipenser naccarii, the sturgeon with which we mainly work, is an autochthonous, almost extinct species that we have managed to recover in captivity. Con 250 millones de años de antigüedad, it is a slow-growing living fossil whose caviar, which we extract after an average of 18 años de crianza, is a real gem.
The colour of this gourmet food is usually pearl grey, but it can be produced in different shades.