Alpenkaviar

The family-run company Alpenkaviar comes from Austria. Soraya and Helmut Schlader produce caviar in a beautiful setting, on the edge of the Kalkalpen National Park in the Steyr Valley, where the conditions are ideal for breeding and producing the exclusive Alpine caviar.

As a young child, Helmut Schlader caught his first fish in the beautiful Steyr Valley and discovered his love for nature and animals. The Schlader family has been involved in agriculture and forestry for generations, and this tradition logically continues in sturgeon farming and the production of fine caviar.

The sturgeon fish from which the caviar is extracted swim in their own crystal-clear spring water from the mountains. And it is this water, combined with careful processing and mild salting, that gives Alpine caviar its unique, elegant taste.

The Alpencaviar is produced under strict hygienic conditions and at low temperatures, the sturgeon eggs are separated from the connective tissue and washed in a number of working steps. The caviar produced is mixed with salt and vacuum-packed by hand. Fresh caviar will keep for at least 2 months at +/- 2 degrees, and must be used within 6 days after opening the can.