Introducing
ALPEN KAVIAR
UNPARALLELED QUALITY
PERFECT CONDITIONS
The origin of the word caviar is not certain; it could derive from the Persian word “Khag-viar” - a term for “small black fish egg”. Other sources speak of Chav-Jar, the “cake of joy”.
The Producer
A few years ago, Helmut Schlader returned to his roots in his homeland on the edge of the Kalkalpen National Park. Here he founded the Alpenkaviar company with his Portuguese wife Soraia. It is precisely here that the ideal conditions for the breeding and production of the finest caviar prevail.
The Russian, Siberian sturgeons and sterlets swim in their own crystal-clear spring water from the mountains. And it is precisely this water, combined with the careful processing and mild salting, that gives the Alpine caviar its unique, nutty taste.
Quality
Although it takes a long time for sturgeons to reach sexual maturity, production is very quick: the egg strand that has been removed is pressed through a flat stainless steel sieve in large, circular movements so that the loose grains are caught and separated from the protective fatty tissue. After being thoroughly cleaned with clean water, the roe is salted depending on the type of caviar, thus refining it into an absolute top-quality product. The salt, weighed to the exact gram, is carefully mixed into the fish eggs with the hands for no longer than a minute.
Alpine caviar is produced under strict hygienic conditions and at low temperatures. After salting, the caviar is manually packaged under vacuum conditions and immediately cooled. When stored at +/- 2 degrees, fresh Alpine caviar has a shelf life of at least 3-5 months. After opening the can, the caviar should be consumed within 3-4 days.
Terroir
Austrian Alps
The Russian, Siberian sturgeons and sterlets swim in their own crystal-clear spring water from the mountains. And it is precisely this water, combined with the careful processing and mild salting, that gives the Alpine caviar its unique, nutty taste.
