Truffleat

Amur sturgeon caviar (Acipenser schrenckii), successfully and sustainably farmed in what is probably the world's most modern aquatic farm in China. For caviar removal, the maturity of sturgeons is at least 12 years or more. Semi-solid to compact pearliness with a grain size of 3.1 to 3.3 mm, even larger. Color spectrum from bright brown to golden yellow. Its flavor is delicate hazelnut, with a fruity note and creamy glaze. Lightly salted with Malossol process.

A caviar of the Russian sturgeon (Acipenser gueldenstaedtii). It comes from sturgeons that have been mature for 12 years. The eggs are 2.9 to 3.1 mm in diameter with a smooth, velvety texture. Rich and complex aromas, color from gray to brown, even golden yellow. The taste is underlined by the delicate salting of Malossol.

Caviar from a special hybrid of Kaluga sturgeon and Amur sturgeon (Huso Dauricus x Acipenser schrenkii, Aquafarming). Taken from at least 12 years of mature sturgeon. Eggs with a light and firm grain with a grain size of about 3.0 to 3.3 mm, even larger, the color varies from gold, grey, brown, grey-black, greyish brown to golden brown. Distinguished by an incredibly delicate, buttery aroma, with a long aftertaste, underlined by the mild and gentle Malossol salting method. For many connoisseurs the best caviar in the world currently.

The Acipenser baerii bottarga is taken at a maturity of over 7 years and has a grain size of approximately 2.7 to 2.8 mm. Black and gray colors. Baerii caviar has a slightly spicy and slightly nutty aroma with a buttery tone, its texture melts in the mouth and leaves strong taste sensations, highlighted by the mild Malossol salting process.

Caviar from a special hybrid of Kaluga sturgeon and Amur sturgeon (Huso Dauricus x Acipenser schrenkii, Aquafarming). Taken from at least 12 years of mature sturgeon. Eggs with a light and firm grain with a grain size of about 3.0 to 3.3 mm, even larger, the color varies from gold, grey, brown, grey-black, greyish brown to golden brown. Distinguished by an incredibly delicate, buttery aroma, with a long aftertaste, underlined by the mild and gentle Malossol salting method. For many connoisseurs the best caviar in the world currently.

Caviar from a special Huso-Huso (Aquafarming). Taken from at least 16 years of mature sturgeon. Eggs with a grain size of approximately 3.3 to 3.5 mm are even larger.