Ooh La Di Da!

Coming soon –

CAVIAR – 6 different formats available

TROUT EGGS

STURGEON & TROUT - Fish fillets boned, hand-salted and then delicately smoked with beech wood.

Caviar Perle Noire® is a French caviar produced at the fishery in Les Eyzies-de-Tayac.

What makes it so special? A combination of the superb natural environment, husbandry practices that respect the local ecosystem and the welfare of the fish, and the high standard of the caviar that goes into each tin.

The farming takes place on farms in Perigord.  The sturgeon, Acipenser baerii, is a sturgeon from Siberia lakes, introduced in France around thirty years ago. This species has the particularity to grow and breed exclusively in freshwater.

In this environment, the fish reaches maturity after 8 to 10 years. Only then the precious eggs are collected. They represent between 10% and 12% of the fish mass and are extracted according to a very rigorous process.

The eggs are extracted from the sturgeon female belly at a very specific stage of maturity then they are graded - according to their size, their colour and their firmness - sieved, washed, drained, slightly salted and then packaged in a traditional refined ‘Malossol’ tins of 1 or 1.8 kg. These tins are preserved in cold room at a temperature of -2°C during a period of up to one year, according to the intensity of the desired taste. Caviar will be then packed in vacuum-packed tins of different sizes.

Our caviar is produced from fish reared on the Perle Noire farm in Perigord, France. Available from Jan 2025.