Botargo Production Process

The roe pouches are carefully selected and lightly seasoned with Aitolikon fresh sea salt, a stage that adds to the distinct taste of this savoury delicacy. Then, the roe pouches are gently rubbed to eliminate any presence of air. This process lasts several weeks and demands facilities with controlled temperature and humidity.

After that stage, part of the roe is naturally smoked, with a precise combination of wood types. Finally, in order to preserve the natural moisture of the product and to protect it from external conditions, each twin roe, plain or smoked, is dipped into melted a 100% natural beeswax. The quality of the product is meticulously controlled at every stage by experienced and thoroughly trained staff.

The finished product, that will reach the hands of the consumer, is packaged in specific conditions with highly selective material. This final touch, acts as a tangible proof of the company’s care and respect to the product.

The final product is carefully stored in chilled conditions in the company’s adequately structured fridges. Transportation is taken care of by the company’s privately own fleet of fridges to guarantee a 100% freshness, while it takes its way to the delicatessen stores and into your kitchens.