Every time an original tin is opened, it feels like the first time. Even though Mr. we have already made an initial selection with the suppliers, the excitement is palpable. The sight of the caviar in an original tin is always a visual and olfactory delight, setting the stage for the sublime moment of testing the caviar.

Caviar does not like being exposed to the air. Therefore, each tin is either put in a vacuum machine or firmly pressed to remove any air that could oxidize the caviar. The tin is then sealed with a natural rubber band. This process offers further protection and allows us to include various information, such as the type of caviar, packaging details, and batch number

Testing the caviar is a meticulous process where we appreciate the fragrance, the size of the eggs, their transparency, color, fine skin, texture, oil content, and, of course, their flavor.

Each tin is a testament to our commitment to quality, offering a sensory experience that is both rigorous and rewarding.

Our laboratory sets the highest standards for packaging procedures. The entire system is designed to guarantee product traceability. Each operational stage is recorded in a reference guide, and a high-performance IT system ensures that each batch is easily identified by its reference number.

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Our products are prepared and packaged according to the specific needs of our customers and the type of packaging required. The packaging process demands precise movements, an experienced eye, and discernment. The person in charge of packaging must be both fast and accurate to ensure the highest standards are met

The packaging of small tins is carefully done using the contents of a single original box (ranging from 1 to 1.8 kg) to maintain a consistent flavor profile for each client. The small tins are left to rest in the refrigerator to stabilize their contents before being packed in a dedicated room