Caviar is made from the eggs of female sturgeon.There about ten species of sturgeon, including the Beluga sturgeon, which produces the most expensive caviar in the world.
From the roe, i. e. the egg bag, which corresponds to about 20% of the sturgeon’s weight, the eggs are extracted, sorted and salted with a mixture of salt and borax, an extremely important step in the manufacturing process.

The salting operation is carried out by a specialist, the “master”.

The successful execution of this step has a direct impact on the final product. The final product is matured for several months but can be consumed from the 3rd month.