Annually in the Val d’Aran produced 800 kg of caviar and 7 tons of sturgeon meat is distributed between Spain and other European, American and Asian countries
Last May, the Caviar Nacarii was awarded two Golden Star in “Superior Tast Award” (Superior Taste Award) an award that recognizes food and beverages show a high quality taste. The jury is made up of 120 opinion leaders, chefs, sommeliers and other food experts chosen for their experience among the 14 most prestigious European culinary associations. Blind tested over 100 products from around the world and evaluate the organoleptic properties such as flavor, aroma, appearance and texture.
Caviar Nacarii company is particularly pleased with this award given the recognition it has in the field of food, and in 2013 the brand Aran caviar was awarded a Golden Star Award in the Superior Tast.
The production
Sturgeons are reared naturally and sustainably in the waters of the Garonne River, 700 meters and a few kilometers from the source of the river, which enables a high quality caviar and transparency of flavor. The company produces 800 kg of caviar a year and 7 tons of sturgeon meat distributed by Spain and other European, American and Asian countries.
The 2015 spring campaign
Nacarii Caviar has started with the arrival of good weather the spring production campaign. Sturgeons are fertile only twice a year, usually coincides with the arrival of spring and autumn, when biologists Caviar Nacarii females examined to determine the best time to extract eggs, caviar is considered cool for about 12 weeks, is characterized by its soft, delicate and light taste, it is recommended to take unaccompanied and with a dry drink as cava, champagne, vodka or sake. As time passes caviar matures, its taste is enhanced and its intensity is multiplied.
On the hood of caviar Caviar Nacarii spring still traditional methods, respecting the natural cycle and the welfare of each sturgeon, a fact that has a direct impact on product quality.