Pure, traditional caviar is blessedly simple: sturgeon roe and salt.
Caviar is unique. It bears many similarities to charcuterie and cheeses, but in some ways is more similar to wine. Caviar must be aged after salting for at least one to two months to develop its character. Like good cheese and charcuterie, curing liberates its flavors through the delicately controlled maturation of proteins and healthy oils present in the fresh roe. In Persephone's osetra this process reveals light, buttery flavors; fresh marine tones; refined notes of walnut; and a poised but profound savory character.
However, caviar’s similarities to charcuterie and cheeses are limited. Exposure to air soon begins to change its character. In this way it behaves much like wine. Once opened, caviar must be consumed fully.
Many purveyors of caviar have become accustomed to adding borates to achieve an artificial “pop” texture in their wares. Persephone prefers to enjoy caviar to naturally. Cured with pure sea salt, Persephone caviar shines with its native lush, tender character intact.