Our Top Selection comes from the species Huso Dauricus, Acipenser schrenckii or sometimes their hybrid. The sturgeons are fed in captivity, producing a semi-wild caviar. As they enjoy the space to move freely, they burn their surplus fat and give a caviar with firm grains selected under the watchful eye of Iranian experts, specially dispatched on site for their expertise.
The species Schrenckii can be considered a great achievement, the fruit of over 15 years of research and development. The Dauricus (also known as Kaluga) comes from a branch that can be said to be more majestic, because relative to the famous Beluga. A natural and protected environment with sophisticated farming techniques was the birthplace for the hybrid of these two species that gives us a subtle caviar, with a texture, colour and flavour comparable to the prestigious Beluga.
The peculiarity of these caviars is that we find the salty taste of the wild caviar. They will delight the palate of the most discerning gourmets at a low cost.
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