Caviar is made entirely of raw sturgeon caviar. Each batch of the finished product is subjected to veterinary and sanitary checks in order to preserve the taste and quality of the caviar. All caviar production is governed by technical requirements. A certificate of conformity proves that the producer assures quality and
safety. It is transported in special thermal containers that keep the temperature constant (between-2 and -4 °C).

Sturgeons are listed as endangered by the Convention on International Trade in Endangered Species (CITES). Industrial sturgeon farming not only ensures a steady supply of delicacies preserve the sturgeon population. By purchasing legal caviar, you are helping to safeguard wild sturgeons. Our caviar’s unique recipe was developed for the European market. The recipe can also be used and adapted to the customer’s request. We do not utilize hormones or antibiotics to hasten caviar maturation because natural maturation influences its taste and usefulness.

Production & Technique
On our sturgeon farm, the lifetime approach is used to produce black caviar without slaughtering the females. Industrial sturgeon cultivation on an artesian water source using European-technology equipment allows year-round preservation of ideal conditions. A compassionate technique of acquiring caviar. Our sturgeon farm uses the lifetime technique to produce black caviar without murdering the females. Technology: the industrial cultivation of sturgeon on an artesian water source employing European technical equipment, allowing year-round preservation of ideal circumstances.