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Manufacture by one of the top caviar producers in the world in Spain (Riofro). This Spanish Organic caviar is certified by the CAAE (Andalusian Committee for Organic Agriculture) and meets European standards that are among the most coveted in the world. Try it and discover how a mix of time, effort, tradition, technique, and research may yield spectacular results.
The roe is big, terse, highly defined, and flavorful.
Organic caviar is best consumed alone, with a spoon, to appreciate its richness. Its freshness and flavor are the hallmarks of a caviar that has won over even the most discerning palates.
The Acipenser naccarii, the sturgeon they breed, is a native species that is nearly extinct but has been resurrected in captivity. It is a living fossil that has been around for 250 million years and whose caviar (an actual gem) that they harvest after 18 years of upbringing is full of varied flavors and color.
Its color is normally pearly grey, however other reflections may arise. This caviar’s freshness, which they guarantee, means that the flavor and subtleties will not be obscured by the passage of time, salt, or preservatives.
Keep your unopened tin of caviar refrigerated at a chilly 1 to 4°C for up to 4 weeks. Take it out of the fridge 10 to 15 minutes before serving. If you’re setting it out for a long cocktail party or dinner service, leave it in the original tin, nestled in a bowl of crushed ice to keep it cool. An open tin of caviar must be consumed within 2 to 3 days.