Caviar de Venise, made from the Berry Berry variety of white strugeon, farmed in northern Italy. Caviar de Venise is produced in Calvisano, Italy where advanced systems control hygiene measures and the observance of quality standards., Caviar de Venise is extracted throughout most of the year unlike wild caviar, which can only be extracted twice a year and therefore must be preserved by using heavy salting. Caviar de Venise only requires about 3% salting.

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