K en barre esturgeon coli and Salmonella testing on

coli and Salmonella testing on every incoming batch (more than 1

Woolly flower which has the property of drying without fading

Conditioning: Hermetically sealed plastic tray

the pomace (leftover from the extraction) is applied as fertilizer for optimal soil quality

Its color enhances any composition

K en barre esturgeon coli and Salmonella testing onK en bar is a completely new form of caviar for gastronomy. Fresh caviar is pressed and placed in a specially designed cylinder, where it sits and dries for approx. two months. K a bar adds a powerful touch to your dishes: carpaccio, pasta, risotto and vegetable puree. The product varies in grams between 50 and 60 grams. Caviar in bars Ingredients: Sturgeon eggs, salt. Allergen: Fish. Country of breeding: Italy. Storage: Between 0 +4. After opening,