- Ingredients: Russian sturgeon caviar, salt
- Caviar Type: granular, not pasteurized, buttonhole, without preservatives
- Storage conditions: - At +4 (in the refrigerator) - up to 10 days - At -4 - up to 2.5 months - At -18 (freezer) - up to 9 months
- In the line of sturgeon caviar, the undoubted leader. Large eggs of 2.5-3.2 mm from Siberian sturgeon are 12-15 years old, they are very adult individuals of one of the most valuable sturgeon breeds in the world. Salted caviar, only 3.7 grams per kg.The product got its name because of its similarity in taste to wild sturgeon. Sturgeons are in conditions as close to natural as possible: fish is in the river, only limited in movement by cages. The fish is fed exclusively by sprats.Caviar has a very bright and even, rich taste. The most delicious and valuable sturgeon caviar in our product line. The undoubted hit of sales.
- Premium caviar is considered more delicate than Classical caviar, as fish are taken larger and older. This caviar is from the Russian-Lena sturgeon, aged 8-12 years. Large eggs: 2.5-3 mm. Caviar is slightly salted, only 3.7 grams of salt per kg is stored in the refrigerator for no more than 10 days.Caviar does not undergo pasteurization, no preservatives are added to it, which means that all vitamins and trace elements inherent in nature have been preserved in the caviar.This is the most useful product that will suit the whole family. Great for the treatment of diseases of the cardiovascular system and as a preventive measure. Caviar has a smooth and full-bodied taste, is rightfully in demand among our customers.
- Ingredients: Russian sturgeon caviar, salt
- Caviar Type: granular, not pasteurized, without preservatives
- Storage conditions: - At +4 (in the refrigerator) - up to 14 days - At -4 - up to 2.5 months - At -18 (freezer) - up to 9 months
- Premium caviar is considered more delicate than Classical caviar, as fish are taken larger and older. This caviar is from the Russian-Lena sturgeon, aged 8-12 years. Large eggs: 2.5-3 mm. Caviar is slightly salted, only 3.7 grams of salt per kg is stored in the refrigerator for no more than 10 days.Caviar does not undergo pasteurization, no preservatives are added to it, which means that all vitamins and trace elements inherent in nature have been preserved in the caviar.This is the most useful product that will suit the whole family. Great for the treatment of diseases of the cardiovascular system and as a preventive measure. Caviar has a smooth and full-bodied taste, is rightfully in demand among our customers.
- Ingredients: Russian sturgeon caviar, salt
- Caviar Type: granular, not pasteurized, without preservatives
- Storage conditions: - At +4 (in the refrigerator) - up to 14 days - At -4 - up to 2.5 months - At -18 (freezer) - up to 9 months
- Premium caviar is considered more delicate than Classical caviar, as fish are taken larger and older. This caviar is from the Russian-Lena sturgeon, aged 8-12 years. Large eggs: 2.5-3 mm. Caviar is slightly salted, only 3.7 grams of salt per kg is stored in the refrigerator for no more than 10 days.Caviar does not undergo pasteurization, no preservatives are added to it, which means that all vitamins and trace elements inherent in nature have been preserved in the caviar.This is the most useful product that will suit the whole family. Great for the treatment of diseases of the cardiovascular system and as a preventive measure. Caviar has a smooth and full-bodied taste, is rightfully in demand among our customers.
- Ingredients: Russian sturgeon caviar, salt
- Caviar Type: granular, not pasteurized, without preservatives
- Storage conditions: - At +4 (in the refrigerator) - up to 14 days - At -4 - up to 2.5 months - At -18 (freezer) - up to 9 months
- Premium caviar is considered more delicate than Classical caviar, as fish are taken larger and older. This caviar is from the Russian-Lena sturgeon, aged 8-12 years. Large eggs: 2.5-3 mm. Caviar is slightly salted, only 3.7 grams of salt per kg is stored in the refrigerator for no more than 10 days.Caviar does not undergo pasteurization, no preservatives are added to it, which means that all vitamins and trace elements inherent in nature have been preserved in the caviar.This is the most useful product that will suit the whole family. Great for the treatment of diseases of the cardiovascular system and as a preventive measure. Caviar has a smooth and full-bodied taste, is rightfully in demand among our customers.
- Ingredients: Russian sturgeon caviar, salt
- Caviar Type: granular, not pasteurized, without preservatives
- Storage conditions: - At +4 (in the refrigerator) - up to 14 days - At -4 - up to 2.5 months - At -18 (freezer) - up to 9 months
- Caviar “Classic” was obtained from an individual of the Siberian sturgeon 6-8 years old. This is a fairly adult and large fish and caviar from it is obtained with a rich and vibrant taste. Medium-sized caviar is about 3 mm; an ambassador of 3.5 grams of salt per kg is a standard, classic ambassador.Caviar does not creep on a sandwich but looks like a single consistency, eggs to eggs. The ambassador is close to the one used during the Soviet era. A product for those who like caviar saltier. Caviar does not pass pasteurization, which means that the liquid between the eggs does not evaporate and the taste remains the same.Downhole type caviar, respectively, soft eggs, literally melt in the tongue.
- Ingredients: Siberian sturgeon caviar, salt, sorbic acid, ascorbic acid, is ascorbic acid
- Caviar Type: granular, not pasteurized
- Storage conditions: - At +4 (in the refrigerator) - up to 14 days - At -4 - up to 2.5 months - At -18 (freezer) - up to 9 months
- Caviar “Classic” was obtained from an individual of the Siberian sturgeon 6-8 years old. This is a fairly adult and large fish and caviar from it is obtained with a rich and vibrant taste. Medium-sized caviar is about 3 mm; an ambassador of 3.5 grams of salt per kg is a standard, classic ambassador.Caviar does not creep on a sandwich but looks like a single consistency, eggs to eggs. The ambassador is close to the one used during the Soviet era. A product for those who like caviar saltier. Caviar does not pass pasteurization, which means that the liquid between the eggs does not evaporate and the taste remains the same.Downhole type caviar, respectively, soft eggs, literally melt in the tongue.
- Ingredients: Siberian sturgeon caviar, salt, sorbic acid, ascorbic acid, is ascorbic acid
- Caviar Type: granular, not pasteurized
- Storage conditions: - At +4 (in the refrigerator) - up to 14 days - At -4 - up to 2.5 months - At -18 (freezer) - up to 9 months
- Caviar “Classic” was obtained from an individual of the Siberian sturgeon 6-8 years old. This is a fairly adult and large fish and caviar from it is obtained with a rich and vibrant taste. Medium-sized caviar is about 3 mm; an ambassador of 3.5 grams of salt per kg is a standard, classic ambassador.Caviar does not creep on a sandwich but looks like a single consistency, eggs to eggs. The ambassador is close to the one used during the Soviet era. A product for those who like caviar saltier. Caviar does not pass pasteurization, which means that the liquid between the eggs does not evaporate and the taste remains the same.Downhole type caviar, respectively, soft eggs, literally melt in the tongue.
- Ingredients: Siberian sturgeon caviar, salt, sorbic acid, ascorbic acid, is ascorbic acid
- Caviar Type: granular, not pasteurized
- Storage conditions: - At +4 (in the refrigerator) - up to 14 days - At -4 - up to 2.5 months - At -18 (freezer) - up to 9 months
- Caviar “Classic” was obtained from an individual of the Siberian sturgeon 6-8 years old. This is a fairly adult and large fish and caviar from it is obtained with a rich and vibrant taste. Medium-sized caviar is about 3 mm; an ambassador of 3.5 grams of salt per kg is a standard, classic ambassador.Caviar does not creep on a sandwich but looks like a single consistency, eggs to eggs. The ambassador is close to the one used during the Soviet era. A product for those who like caviar saltier. Caviar does not pass pasteurization, which means that the liquid between the eggs does not evaporate and the taste remains the same.Downhole type caviar, respectively, soft eggs, literally melt in the tongue.
- Ingredients: Siberian sturgeon caviar, salt, sorbic acid, ascorbic acid, is ascorbic acid
- Caviar Type: granular, not pasteurized
- Storage conditions: - At +4 (in the refrigerator) - up to 14 days - At -4 - up to 2.5 months - At -18 (freezer) - up to 9 months
- Artisan sheep cheese in extra virgin olive oil, made with raw sheep milk.After maturation in cellars, it is immersed in oil for a minimum of 5 months.D.O.P. Queso Manchego Pressed cheese made from sheep milk of the Manchega breed, with a minimum maturity of 30 days, for cheeses with a weight equal to or less than 1.5 Kg and 60 days, for the rest of the formats, and a maximum of two years.It has an intense and persistent lactic, acidified smell that evolves to spicy nuances in the most cured with long global persistence. The taste is acidic, strong and tasty that becomes spicy in very cured cheeses. Pleasant and peculiar residual taste conferred by La Mancha milk. Low elasticity, with a buttery and somewhat floury sensation, which can be grainy in the very mature.
- Cheese made with aged sheep's milk and cured with Manchego rosemary leaves. It offers an irresistible flavor with a rosemary aroma that makes it different and original. The rosemary is collected in the mountains of La Mancha region, Spain, which gives it an unbeatable distinction and class.D.O.P. Queso Manchego Pressed cheese made from sheep milk of the Manchega breed, with a minimum maturity of 30 days, for cheeses with a weight equal to or less than 1.5 Kg and 60 days, for the rest of the formats, and a maximum of two years.It has an intense and persistent lactic, acidified smell that evolves to spicy nuances in the most cured with long global persistence. The taste is acidic, strong and tasty that becomes spicy in very cured cheeses. Pleasant and peculiar residual taste conferred by La Mancha milk. Low elasticity, with a buttery and somewhat floury sensation, which can be grainy in the very mature.
- An artisan cow and sheep milk cheese cured for 18 months.Artisan Cheese: Authentic cured Castilian cheese, with a characteristic aroma and flavor. Cheese made with raw cow and sheep milk, cured in the cellar for three months.History dates back to the 19th century, when in 1880 the French expert Claude Napoleón arrived in Reinosa, Cantabria, and installed the first French-type cheese factory in Spain (Port Salut and Camembert), which he called La Reinosa.Two years after its inauguration His Majesty King D. Alfonso XII granted by Royal Order Claude Napoleon "the honors of the Royal House provider, with the use of the Royal Arms shield".
