Spanish Meats and Caviar: How to serve and where to buy

Spanish Meats and Caviar: How to serve and where to buy

A true Caviar Lover enjoys Caviar served in every single way. Salty, briny, or on top of blinis and toasts, Caviar is something fine food fans love to eat plain, or minimally dressed. For those who love to serve it along with accompaniments, why not try Caviar with Meat? But wait, not just a regular type of meat, we’re talking about Spanish Meats.  

Spanish Meats and Caviar is a duo worth trying. If you haven’t ever thought about serving these two on the same plate, today is your lucky day! But first, let’s have a quick intro about the most popular types of Spanish Meats and which ones you’ll be able to find at 

Spanish gastronomy is one of the finest and most popular in the world. Its cured meats, “embutidos” and charcuterie are a must try when visiting the country or even when in the mood of eating something new and tasty. So far you must be thinking what should I try first? Spanish Meats is a whole universe of flavors, however there are some types that stand out from the rest, for example: Ham. 

There are so many types of ham you may lose count of them. Today we introduce you to the top three types you’d like to know about: Iberico Ham, Bellota Ham “Pata Negra” and Serrano Ham. The first, Iberico Ham, is the king of cured Spanish Meats. It can only come from native Iberian pigs and is famous for being exclusive and expensive, but also known for its flavor and health benefits.The most basic-quality white label Iberico Ham comes from mixed-breed pigs who are reared in an enclosed area, fed fed on acorns during the final months of its life, giving it a distinctively nutty taste.

The second type is Bellota Ham or “Pata Negra”. This is one of the best known hams in the world thanks to its excellent quality. It’s an exquisite product made from the hind limbs of the Iberian pig reared in the montanera with acorns and wild herbs. It’s different from the rest of the Spanish Meats due to its unique texture, slightly salty flavor and  intense aroma, which makes it one of the best in the category of Spanish Iberian hams. However, the flavor varies according to what pig has eaten and the exercise it has done in its montanera period. Also, as a fun fact, over the time “Pata Negra ” has been a term that assigns quality for many products. Nowadays, saying that a product is “Pata Negra” is to say that it is the highest quality. 

And last but not least: Serrano Ham. As it’s called in Spanish, Jamón serrano is the most common type of Spanish Meat. In fact, it makes up 93% of all ham production in Spain. Serrano ham comes from pigs with the name of “white pigs”, fed mainly with cereals and cured from 7 to 16 months.  With no cooking required, these hams are carved into paper thin slices and served with a glass of Spanish wine, or added to a myriad of recipes like croquetas de jamón or added to sautéed vegetables or stews. Compared to other types of hams processed in other countries, Serrano Ham is firmer with a consistent texture, some marbling, a warm red color and a deep ham flavor.

Do you see why Spanish Meats are worth trying? Ham is the heart of Spanish cuisine and the good news is that you get it in  House of Caviar. Visit our online store, go to the Meats tags and click on Spanish Meats. Soon you’ll find a great variety of hams to choose from. Pick your favorite and you’ll be ready to enjoy new delicious and tasty flavors. But there’s something missing: Caviar! 

If you’re wondering how to serve Spanish Meats and Caviar, here’s a pair of recipe ideas to take notes for the next time you’re serving these two exclusive ingredients together. 

Iberico Ham with Caviar 

For this recipe you’ll only need shards of Iberico Ham and your favorite type of Caviar. This is a perfect appetizer or entry, ideal for those who prefer the original taste of food with no garnish. Try and you’ll see how the fatty and nutty round flavor of Iberico ham is accented by the sharp, focused, lingering saltiness of the roe.

Fried Eggs with Jamón and Caviar


Extra-virgin olive oil, for frying

4 large Yukon Gold potatoes

Kosher salt

8 large eggs

8 slices of Serrano Ham

2 ounces Caviar (Your choice)

Preheat the oven to 275°. Set a rack in a large baking sheet. In a large cast-iron skillet, heat 3/4 inch of olive oil to 300°. Working in 2 batches, fry the potatoes until golden brown and lightly crisp on the outside for about 7 minutes. Transfer the potatoes to the rack to drain and immediately season with kosher salt. Keep warm in the oven.

Carefully transfer 1 cup of the hot olive oil from the cast-iron skillet to a large nonstick skillet. Crack 4 of the eggs into the skillet and gently fry over moderately low heat until the whites are set and the yolks are slightly runny, about 5 minutes. Transfer to a plate. Repeat with the remaining 4 eggs.Divide the fries among 4 plates. Top each plate with 2 fried eggs, 2 slices of ham and a spoonful of Caviar, if desired, and serve immediately.

So, is it Iberico, Serrano or “Pata Negra”? You can find them all in House of Caviar. We are your go to online store for fine foods and Caviar. Visit us anytime and we’ll be more than glad to have you. See ya! 


Caviar Benefits for Skin

Caviar Benefits for Skin

Caviar is worldwide known as one of the top delicacies. Eating Caviar is a whole experience of flavors, colors, texture and elegance. Many people doubt trying Caviar because “it’s too expensive” but this is a common myth, there are more than 27 species of Caviar available for all budgets. However, this time we won’t talk about types of Caviar or how to serve it, this time you’ll know a new benefit of this ancient food. 

Caviar is great for your health. It’s good for your heart, it has a lot of vitamins and minerals but did you know it can also be good for your skin? Caviar and skin care isn’t a new duo. In fact, it’s been popping up in products since the Dynasty era but it wasn’t until recently  its anti-aging prowess was proved.  A 2012 study showed that, when mixed with an antioxidant, Caviar could boost mitochondrial function as well as strengthen the skin’s structure. Some other independent studies have yet to conclusively prove that the proteins and minerals it contains may prevent inflammation and protect against sun damage as well.

If you’re thinking including Caviar in your skincare routine is actually putting the fish eggs in your face, you’re wrong! Caviar contains concentrated doses of omega-3 and omega-6 fatty acids that typically make it into products, but rather extracts from the nutrient-rich matrix that surrounds them. 

Caviar contains so many components that make it good for your skin. Some of the one you should know are: 

  • Phospholipids: substances leading to deep moisturizing, skin rejuvenation and protection. They make the skin elastic, firm, with a velvety texture.
  • Phosphoproteins and amino acids:  substances that are essential components of collagen, elastin and NMF (Natural Moisturizing Factor). These are essential for the development and integrity of skin tissues.
  • Trace elements: components essential for the smooth functioning of cells.
  • Phosphorus:  a high energy component and vital to skin cells.
  • Metallic elements: potassium, sodium and calcium, ingredients that enhance the skin’s luminosity and feed the cells.
  • O3 fatty acids for skin rejuvenation.
  • Proteins: these ones offer all of  those elements that make up the collagen fibers, responsible for the firmness and elasticity of the skin.

We already know Caviar has a lot of components and properties that are great for your skin, but what’s the number one benefit? Anti-aging!  “Caviar extract contains antioxidant properties to protect skin against dangerous UVA and UVB rays,” explains dermatologist Michelle Henry, M.D., “This helps to prevent collagen and elastin breakdown.” It works wonders on lessening the appearance of wrinkles.

Sturgeon eggs also provide moisture and leave behind a beautiful glow, making skin appear more radiant and youthful, and its hydrating elements such as the fatty acids omega-3 and omega-6, these ones play an important role in the integrity and barrier function of the skin. 

And there’s more. The extract of black caviar contains zinc that is not only immune-boosting but great for your skin. Zinc helps protect against oxidation and free-radical damage, as well as support fibroblasts, which is the building block for the extracellular matrix which forms elastin, collagen and other structural fibers which promote youthful skin. Plus, because of its immune properties, zinc is also a great skin healer. 

Caviar is good for your hair, too. Caviar extract also provides great anti-aging benefits to your hair, according to experts. The UV protective and moisturizing properties that help improve the texture and quality of the skin also help the hair. Caviar extract will deliver hydration and increase the shine of hair strands so as a result you’ll get full, soft, shiny locks.

Hopefully, after all of these reasons you may be wishing to try Caviar and experience all of its benefits. House of Caviar seems like the perfect place to start with. Visit our online store and discover the greatest selection of fine food products such as: 

  • Caviar
  • Foie  Gras
  • Seafood 
  • Meats
  • Specialities 

House of Caviar has everything you need! High quality products just a click away from your home. Visit us and enjoy! 

Imported Caviar: All about this delicacy

Imported Caviar: All about this delicacy

Caviar is one of the top delicacies in the contemporary world. However, Caviar is not a current trend, people have been consuming it for hundreds of years. Beginning in the 1800s, fish eggs were harvested and consumed from other fish species but none have achieved the status of “true caviar”. Years later, the best quality Caviar comes from the countries around the Caspian Sea. Our caviar, Caviar farmed in regions like Italy, Romania and China producing the highest quality, and most in-demand Caviar in the world.

Back in the early days, Caviar was harvested from the wild sturgeon swimming in the Caspian and Black seas. The fisherman would capture the fish, cut out the “roe sacks” that held the eggs, and throw the fish back in to die. This overfishing critically endangered the wild sturgeons. Today, most of the world’s Caviar is being farmed across the globe, from China to the Middle East to Madagascar. 

Although most of the Caviar comes from other regions different to the original ones(Domestic Caviar), Imported Caviar still being the “big deal”. Of the 27 sturgeon species, fishes like beluga, sevruga, and osetra have long dominated the Caviar world. Today you’ll learn a little bit more about them and if you’re getting excited for cooking, we’re sharing recipe ideas for each. 

Beluga: is one of the most exquisite and exclusive types of Caviar. Its texture is delicate, smooth and buttery and the taste is long and complex. And when it breaks inside the mouth it is described as “magical”. However, its uncontrolled exploitation has put these types of fish at serious risk. This is the reason why Beluga Hybrid exists, a sustainable option for enjoying this type of Caviar.  

Osetra: Ossetra comes in second in order of exclusivity, just behind Beluga caviar and before Sevruga. It is described as  soft and loose, and the taste it leaves in the mouth can remind you of the taste of walnuts. Although Beluga is on top of exclusivity, this is definitely the most popular one among all species. 

Sevruga: this may be the least expensive Caviar compared to the top three. The color of its roe is gray-black, and has the strongest flavor among Sturgeon eggs. It’s becoming a popular choice among chefs and a favorite ingredient for seafood.

Cucumber And Sevruga Caviar


1 cucumber 

2 tablespoons Sevruga Caviar

50 grams sour cream

Start slicing the cucumber from one side like you will peel it and continue doing so till you get to the half of the cucumber. Turn the cucumber upside down and do the same thing. After you are done, start rolling the thin and long slice  and pit it on a serving plate. If it doesn’t stay, use a toothpick to hold it together. With a teaspoon, put on each slice of cucumber a little sour cream and then the Caviar. You can serve it after you’re done or keep it in the fridge for 30 min.

Pappardelle with Poached Egg and Beluga Caviar


6 large eggs

1 Tbs. kosher salt

10 oz. good-quality dried pappardelle 

4 Tbs. unsalted butter

1/3 cup freshly grated Parmigiano-Reggiano

6 tsp. Beluga Caviar  

Bring a large pot of water (about 6 qt.) to a boil for the pasta. Meanwhile, fill a wide, shallow pan with water and bring to a gentle simmer. Crack each egg into a saucer and gently slide it into the simmering water. Poach the eggs until the whites are firm but the yolks are still runny, 2 to 3 minutes. Remove each egg with a slotted spoon, drain any water, and set on a warm plate. When the pasta water is boiling, add the salt and pasta. Stir frequently to keep the pasta from sticking. Use the cooking time on the package as a guide, but start checking 2 minutes sooner. When the pasta is al dente (soft but with some resistance left), drain it in a colander, reserving about 2/3 cup of the cooking water. Return the pasta to the empty pot and toss with 2 Tbs. of the cooking water, the butter, and the grated cheese. If it seems too dry, add a few more spoonfuls of water and toss again.Portion the pasta into six warm serving bowls, top each with a poached egg and the Caviar, and serve right away.

Prosciutto appetizer with truffled burrata, Osetra caviar and ligurian oil


8 slices Prosciutto di Parma (preferably hand carved)

2 rounds fresh burrata cheese

2 ounces Osetra Caviar

1 small piece fresh white truffle for shaving

Olive Oil  for drizzling

1 teaspoon freshly cut chives

Place sliced prosciutto on plates. Quarter the burrata into wedges, place a piece on each prosciutto slice. Top with Caviar, oil, shaved truffle, and chives. Fold into a roll and enjoy. 

These are only a few recipe ideas. When serving any type of Imported Caviar, the experts say it is best served on its own and cold, although there are many ways you can present it for added taste on top of its already delicious aroma. Here are a few extra options for you to try: unsalted crackers, toast, blinis, crème Fraiche, lemon wedges, minced onions or potatoes. 

So, which one would you try first? Before buying Caviar make sure you go to a reputable store. Whether you’re buying online or physically, always go for fine food stores or specialized places like House of Caviar. Visit our online store and find the greatest variety of Imported Caviar and all the accompaniments you need  for a perfect dish. Visit us! We’ll be looking forward to having you.

The ultimate Guide of Truffles

The ultimate Guide of Truffles

Truffles are one of those fine foods you’ll have to try at least once in your life. But don’t get confused! These have nothing to do with chocolate. Truffles are  subterranean fungi grown in calcareous soils near the roots of broadleaved trees such as oak or hazelnut. Truffles are basically considered a form of mushroom. However, there are some remarkable differences between these two. Truffles grow underground while mushrooms typically grow above ground. Plus, edible Truffles don’t taste much like any traditional mushroom, even if both share a certain tier of earthy flavor.

Truffles are primarily found in Italy or in similar Mediterranean climates around the world. They’re mostly produced in concentrated areas around the world, including France, Italy, New Zealand, China, North Africa, the Middle East, and the Pacific Northwest.Because of its spore-bearing body and  grow best in moist environments and after a rain. 

There are several species of Truffles but the most common edible varieties are black truffles or white truffles. Black Truffles tend to have rough and somewhat granular exteriors, resembling solid clumps of dirt or even lumpy poop. Their insides are far more fetching by comparison, looking almost like wagyu beef. White Truffles tend to resemble a rough-skinned potato on the outside. On the inside, they exhibit the kind of marbled mushroom quality that you find in Black Truffles, albeit in a slightly different form.

And how does Truffles taste? you’d be surprised how mild yet complex they are fresh. Even though each has its own unique flavor, these subterranean fungi taste earthy, musky, floral, and exotic. Some describe it as being nutty, earthy, woody, mushroomy, and even a little chocolatey.

Besides having an exotic taste, Truffles are also recognized for being expensive. But there’s a reason. Truffles have a high price because nobody has been able to cultivate them. They are only found in the wild and are very seasonal, so you can find different varieties of truffles at all times of the year depending on the growing location. 


Now, you may be wondering, how to serve Truffles? There are many ways of using it, such as fresh, honey, sauces and creams or oils. Next you’ll find two recipe ideas to try Truffles on your daily menu or some special occasion. 


Pasta with Robiola and Truffles


4 tablespoons salted butter

8 ounces dried egg fettuccine or tagliatelle

8 ounces rocchetta cheese

Salt and freshly ground pepper

1 medium fresh white or black truffle peeled and sliced


Bring a large pot of salted water to a boil. In a small saucepan, melt the butter. Cook over moderate heat until the milk solids turn a rich brown and the butter smells nutty, about 6 minutes. Pour the butter into a bowl.Cook the pasta in the boiling water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add the reserved water and the browned butter and toss with 2 forks. Add the cheese and toss until it begins to melt; season with salt and pepper. Transfer the pasta to warmed bowls, shave the truffle on top and serve right away. 


Truffled parsnip & parmesan bruschetta


1 mini ciabatta or panini roll, cut into 12 slices

3 large parsnips , halved and quartered, cored and cut into 1cm cubes

50g parmesan cheese

1 garlic clove 

50g butter

3 tsp truffle oil

handful rocket leaves


Heat a griddle pan and toast the bread for about 2 mins on each side until golden and marked. Rub the cut side of the garlic clove over each piece. Heat the butter in a large frying pan. Add the parsnips, season with sea salt and freshly ground black pepper, then cook over a medium heat, shaking regularly until golden and softened, about 20 mins. Add a splash of water if you need to. Remove from the heat and whizz to a purée in a food processor with both of the oils. Season to taste. Set aside at room temperature if serving on the day. Can be chilled up to two days ahead.To serve, top the toasts with the truffled parsnip mix (it should be room temperature), scatter with rocket leaves and parmesan shavings, then drizzle with a little more truffle oil.


Before cooking, keep in mind the best way to store fresh Truffles is keeping them in the refrigerator for 1-3 weeks. Wrap them gently in a paper towel and then store in a glass jar of food storage container in the fridge. Change the paper towel every few days to prevent molding and you’ll have fresh Truffles at home. 

Congrats! Now you know all the basics of Truffles! So, where to buy? When getting fine foods always go for reputable stores such as House of Caviar. We have the greatest selection of Truffles and its derivatives, Caviar, Seafood, and much more! Visit our online store and discover everything we have for you!

10 facts about Caviar you should know

10 facts about Caviar you should know

When someone mentions Caviar, what comes to your mind? Is it money? Is it elegance? Is it the ocean? all of these are valid. However, Caviar has always been surrounded by myths, beliefs or misunderstandings. Caviar has a long history on this earth and many stories to tell, that’s why if you’re feeling curious about this food keep reading what’s next. House of Caviar shares with you 10 facts about Caviar that we all should know. Where does it come from? Why is it so expensive? Is it healthy? All these questions will be answered. 

Let ‘s begin! 

1.Where does Caviar come from? 

Caviar is made from eggs of the Sturgeon fish, in some cases called ‘roe’. The majority of Sturgeon eggs come from the seas around Russia and Iran, although recently the United States and China have actually begun farming their own Sturgeon fish to produce their own Caviars. These last ones are labeled as Domestic Caviar.

2.Types of Caviar 

Caviar isn’t just one. People have been consuming sturgeon Caviar for hundreds of years but did you know there are approximately 27 sturgeon especies? You’ll be able to find Caviar of all flavors, colors and budgets. Each one has its own unique qualities but the first thing you should know is there are two categories of Caviar: Imported and Domestic. Imported Caviar is the one produced in Europe originally from the Caspian Sea, and Domestic is the one harvested, produced and commercialized in the U.S. 

Among all this variety, there are some types of Caviar that stand out from the rest.  These are Ossetra, Beluga and Sevruga. Ossetra, is the most popular Caviar in the world, known for its rich, nutty, briny flavor and firm, juicy, deep brown to gold pearls. While still expensive, it is the most affordable high-end Caviars on the market. Beluga, is the rarest and most expensive type and is noted for its large light-gray pea-sized pearls with a buttery, creamy, nutty flavor and unique full-flavored after taste. And Sevruga, the most common and affordable from this list, has small clear pearls that have a smooth, buttery flavor with a fresh and clean finish. 

3.Is all Caviar expensive? 

Caviar has a big  reputation as one of the most expensive delicacies in the world.  Prices garnered for Caviar can be between $28,000 and $30,000 for a kilo. However, the most expensive Caviar on the market today is the extravagant “Gold laced Caviar” valued at $113,630 per kilo for these exquisitely prepared fish eggs. But not all types of Caviar are priced with thousands of dollars. Nowadays, you’ll find multiple affordable options for all budgets. 

However, much of the high cost of Caviar is down to the fact that female sturgeon takes a long time to reach egg-laying maturity. For the Siberian sturgeon, the main species farmed at Exmoor, it takes between four and five years and for the white sturgeon at Agroittica Lombarda the females don’t start laying eggs until they are 14 years old. And this is just the beginning, recollecting and producing Caviar until it’s ready to commercialize is a detailed and careful process. 

4.How to choose Caviar correctly? 

Professionals state the very best caviar originates from wild Sturgeon, both tasting and looking much better than roe from farmed fish. This means Caviar experts say Imported Caviar types are better than Domestic ones. Nevertheless, Domestic Caviar is ending up being more popular with consumers and chefs alike and generally costs less than the wild variety. 

If you want to distinguish the classy kind of Caviar, the size and color of the eggs are two facts to consider.The most expensive eggs, preferred by connoisseurs worldwide, are generally colored gold or silver and give the appearance of rare-earth elements that make them much more attractive to take a look at than delicacies made from little eggs and colored dark gray or black. However, the best Caviar is the one you like the most! Take your time to try different types and make your choice. 

5.How to serve Caviar? 

There are many ways to serve Caviar. The first one is to serve Caviar by itself. Just stick the Caviar tin on top of a bed of crushed ice, and serve it with a bone, mother-of-pearl, gold-plated, or even plastic spoon. It’s recommended to  not use silver or stainless steel, otherwise both Caviar and spoon will suffer. 

A second way to serve  Caviar should be piled on blini, toast points or plain bread. Accompaniments include melted butter, minced green onions, finely chopped hard-cooked eggs, sour cream or creme fraiche, and lemon wedges.  

No matter which way you’re serving it, remember to keep it simple on the portions and also, non-metallic utensils should be avoided as they can tint the natural flavor of Caviar.

6.What are the best accompaniments for Caviar?

When it comes to drinks, Champagne and vodka are the ultimate classic pairings for Caviar. But at the end it is about what you like the most , and there are plenty of other options that pair just as well. Think about the best match for your meal and that’s it. 

7.Is Caviar healthy? 

Caviar is not just a fancy and luxurious meal. It is also  a nutritious food, packed with protein, iron, and vitamin B12. Every bite of caviar contains a large number of  minerals, protein and essential fats like Omega-3 fatty acids. Caviar is also known for being a variety of natural essential amino acids such as lysine, arginine, isoleucine, methionine and histidine. Among other benefits, consuming this food also improves your skin condition, boosts the immune system and improves brain function.

8.Is Caviar a profitable business? 

According to the Caviar Market Report 20022, the global Caviar market is valued at 360 million USD in 2018 and will reach 540 million USD by the end of 2025. On the other hand, journalists and Caviar connoisseurs agree that the large variety of Caviar available to buy online was a saving grace for producers since the arrival of the coronavirus pandemic and will continue being. “By selling smaller tins of caviar, both in shops and online, producers have been able to sell to consumers looking to increase everyday luxury by buying Caviar to consume at home,” says Maren Boe, analyst at Kontali. 

9.What’s the future of Caviar?

Caviar is everywhere! Why? There’s a remarkable reason: the rising boom of sustainable aquaculture farms has made it a lot more approachable and affordable. Caviar produced for consumption today, is farmed under environmentally healthier conditions than their natural habitat. After being banned and prohibited due to its exaggerated production, organizations like the CITES provides general oversight of these farming operations and regulates “best practices” through a specialized coding system.  

10.Where to buy Caviar? 

There are a couple of tips you’d like to follow to make sure you buy Caviar at the right place. As a first option, buy at reputable brands that are primarily focused on Caviar. We recommend paying attention to the provenance, production, handling and storage of the Caviar. Stay aware of words like “imported” and “Russian”.  Actually, no Caviar legally comes from Russia nowadays. If you find one of these labels, they can be put on to confuse.

A second option is to buy online and today is your lucky day! If  you haven’t still found a trusted store, get your Caviar and all the fine foods you’re looking for in House of Caviar. From all types of Caviar to meats, seafood, truffles and much more, everything you’re looking for is right here! Visit our online store and discover the greatest quality products just a click away from your home. 

So, did you know all of this about Caviar? If you didn’t, now you do. Caviar is a unique and exquisite food worth trying at least once in your life. Next time you’re thinking about giving it a try, come with us. We’ll be more than glad to have you!