Why does a single kilogram of ultra-rare Strottarga Bianco caviar cost more than a Porsche 911?
The ‘white gold’ of caviar, harvested on small family farm in Austria, takes up to a decade to process and has a layer of 22-karat edible gold leaf sprinkled on it
Caviar’s ability to command ridiculous prices is simply amazing. But now a velvety, buttery species of caviar is set to cost a jaw-dropping US$113,630.
Dubbed the “white gold of caviar”, the extremely rare Strottarga Bianco is derived from Siberian Albino Sturgeon raised at a tiny fish farm by Walter Grüll and his son in Salzburg, Austria.
Once harvested, the roe is dehydrated before a finely grated layer of 22-karat edible gold leaf is sprinkled on to make it even fancier (how else can one justify the six-figure sum?).
It is then sold for €100,000 (US$113,630) per kg, thereby earning it the title of the most expensive food product in the world.
Because of the dehydration process, a hefty 5kg of the product is processed to produce 1kg of the finished product. According to the farm’s website, it takes eight to 10 years to be ready to harvest.
Caviar has always been known to be extremely expensive, but this particular type has set a new benchmark.
Want more stories like this? Sign up here. Follow STYLE on Facebook, Instagram and Twitter