Description
The Tradition Caviar Is Made According To The Prunier Methods. The Finesse Characteristic Of This Caviar With Hazelnut Aromas Explains The Growing Interest In The Particular Taste Of The Eggs Of Sturgeon Baerii. This Variety Siberian - Acipenser Baerii - Is One Of The Most Remarkable. Like Its Cousins The Caspian Sea, It Can Measure Up To 3 Meters Long And Weigh Some Quintals. Only At The Age Of 6 He Began Producing The Tradition Prunier Caviar.
Ingredients
Possible traces
Allergens
poissons
Storage condition
Storage temperature
Nutritional values (pour 100)
| Fatty acids |
nan
|
| Energy kcal |
nan kcal
|
| Energy kj |
nan kj
|
| Carbohydrates |
nan
|
| Fats |
nan
|
| Proteins |
nan
|
| Salt |
nan
|
| Sugar |
nan
|
