The excellence of Caviar Perle Noire comes from its exclusive preserved natural environment, classified NATURA 2000, associated with its artisan expertise.

Why Caviar Perle Noire is so unique?

A sustainable method of production implying the following characteristics:

 

    • Respect of the area in terms of noise, visual aspect and non-use of agrochemical products on fishes and land.
    • Water quality: the farm is fed by a local small stream through an open cycle system and is not recycled. Fresh, clear and calcareous water classified first fish-farming category. Rich in mineral and calcium, the water doesn’t have any parasite and earthy taste. Quality assured via regular analysis.
    • Low-density of sturgeons for animal welfare.
    • Absence of diseases and curative treatments; non-use of antibiotics.
    • Surroundings as similar as possible to their natural environment. During Winter Season: weather conditions close to natural conditions of sturgeon from Siberia.
    • Quality diet: the sturgeons benefit from feeding free of GMO and flour from terrestrial animals; they are feed with sustainable fish-meal.
    • Water not artificially warmed to accelerate their growth: 8 to 10 years are needed to collect the roe with an optimal quality. It is the art of patience. This allows sturgeons more time to eat and grow naturally; yielding more fat, lipids and most importantly, a unique and exquisite roe taste.
    • Last cycle before collecting the roe: female sturgeons are put into a natural spring water to rid them of any impurities.
    • Limited production.

 

MA SÉLECTION is the exclusive importer of Caviar Perle Noire. Choose from Caviar Perle Noire’s different options: each capturing the unique taste of patiently raised sturgeons from a pristine natural environment and fed free of GMO, flour terrestrial animals and antibiotics.

The authorized workshop answers to all European standards of hygiene and traceability (veterinary and CITES). The low-density ponds and free-range sturgeon farming methods, associating to a low salting and traditional refined canned-aging “Malossol” mean that the caviar is the highest quality and has the taste nature intended.