Ossetra Sig MalossolThe eggs of the female sturgeon are harvested and classified according to their size and colour. Expert personnel follows the time enduring Russian process of preparation in order to ensure the product's unique flavour. The salting process, which is the second stage, is carried out by applying the traditional Malossol method in order to maintain the delicate finesse of its flavour while accentuating the aftertaste. Quality tests are constantly held to