ARS Italica Calvisius Oscietra Caviar Easter The bone also assists in

The bone also assists in transferring the heat during cooking and retaining the moisture in the centre of the lamb leg

Being grass-fed and attached to the bone

3kg (Approx)

Crafted from 100% wagyu beef

APPROX 600-700G

ARS Italica Calvisius Oscietra Caviar Easter The bone also assists inARS Italica Calvisius produces their Classic Oscietra Caviar at the Storione Ticino farm in northern Italy's Ticino Park, one of Europe's largest sturgeon farms. Russian sturgeon are raised in natural freshwater basins across four seasons, with the Malossol method used to preserve the roe's pure, rich character. Dark grey to deep brown pearls with firm texture, a smooth bronze reflex and deepening notes of hazelnut and butter as the caviar matures.