On the Rio de Negro River in Uruguay,
[vc_row row_type="row" use_row_as_full_screen_section="no" type="full_width" oblique_section="no" text_align="left" border_color="#a4804a" css_animation=""][vc_column][vc_column_text]a caviar farm takes the mission of Slow Food to the next level. Sturgeon are raised for 5 to 18 years in free-flowing, clean water until they naturally reach maturity. After the malossol preparation (the traditional Russian practice...