Why do we call our caviar sustainable?
Because we use only mature eggs with the full amount of healthy proteins and lipids, all of the same size.
Because the sturgeon naturally releases the eggs from the ovary into the belly, stripped eggs are absolutely clean and not damaged.
Because we produce in an extremely clean and controlled environment (HACCP and ISO 65 standard) and according to the FAO Code Alimentaire 2011.
All these factors result in long shelf life without any preservatives.