A compilation of our two top caviar varieties from Italy. The Italian Osietra from white sturgeon scores with its fine, creamy taste. The Osietra Baeri Imperial is characterized by its beautiful grain and the creamy, nutty taste. A treat is guaranteed when trying the two types of caviar.
Italian Ossietra Imperial Baeri Caviar
Quantity: 125g
Sturgeon species: Acipenser Baeri
Origin: Italy
Ingredients: sturgeon roe, salt, E285
Grain size: Ø 2.2 to 2.4 mm, relatively firm shell with a very delicate enamel
Colour: light gray to light brown
Taste: from creamy to nutty
Italian Ossietra v. white sturgeon caviar
Quantity: 125g
Sturgeon species: Acipenser transmontanus
Origin: Italy
Ingredients: sturgeon roe, salt, E285
Grain size: Ø 2.0 to 2.3 mm, soft shell with a very delicate enamel
Colour: brown to dark brown
Taste: creamy
Condition: Fresh
Preservatives: E285
Allergy Advice! Contains: Fish
Store cool at - 2°C to + 2°C
Shelf life: 2 months at +/- 2°C
Responsible entrepreneur: Caviar Tresor Delikatessen Gmbh & Co. KG, Querstücken 3 A, 22851 Norderstedt, Germany
| Ingredients |
| Sturgeon Roe, Salt, E285 |
| nutritional values |
Specification per 100 g |
| calorific value/energy |
982kJ / 236 calories |
| Fat |
14.1g |
| hereof: saturated fatty acids |
2.74g |
| carbohydrates |
1.8g |
| of which sugars |
0.46g |
| protein |
25.3g |
| Salt |
2.8g |
|
Percent of reference intake for daily intake
|
