Ossetra Sig Malossol
The eggs of the female sturgeon are harvested and classified according to their size and colour. Expert personnel follows the time enduring Russian process of preparation in order to ensure the product's unique flavour.
The salting process, which is the second stage, is carried out by applying the traditional Malossol method in order to maintain the delicate finesse of its flavour while accentuating the aftertaste.
Quality tests are constantly held to ensure caviar firmness and excellent quality.
It is only upon customer order that the caviar is harvested and packaged. Packaging is completed under sterilised conditions to guarantee you consistently receive the freshest caviar in the market.