Who are we?
We are Magnatum, a well-established name in the sale of fresh truffles, truffle products and caviar. Since its founding in 2017, Magnatum has become one of the best and most trusted truffle and caviar suppliers in Denmark. This is because we only offer our valued customers luxurious goods of the highest quality.
With our dedication to top quality, Magnatum has grown tremendously since our humble beginnings selling only fresh truffles. Over the years, our beloved customers have rewarded our dedication to quality and punctuality with their faithful following, allowing us to expand our range of delicacies. Today, the name Magnatum is equally well known in caviar and truffles.
We know that our customers expect only the best. That is why all Magnatum products are of high quality and EU certified as your guarantee of safety and quality.
We are a leader in the sale of fresh truffles, truffle products and caviar. We are headquartered in Copenhagen, but also deliver to Ireland, Sweden, Norway and shortly also to Germany.
With more than 5 years of experience, we understand the challenges of delivering caviar and truffles of the highest quality to our customers in pristine condition. Our carefully organized operation ensures that you can have easy access to one of the rarest and most sought after culinary ingredients.
Caviar is particularly suitable to be enjoyed in its pure form. This way you also get the full experience of both taste and texture. However, our caviar and truffle products are just as suitable as an extra refinement for gourmet dishes.
Why is our caviar unique?
Magnatum caviar stands out by being produced under natural conditions. Most often, caviar is produced in artificial farming in large fish tanks, which is particularly suitable for year-round harvesting and mass production. With our method, on the other hand, the fish are raised in a natural water basin with a constant influx of natural fresh meltwater from the surrounding mountains. This creates a natural habitat for the fish.
Since this method reduces the yield of the fish and makes summer harvesting impossible, it is unsuitable for mass production. On the other hand, for the rest of the year, it produces a caviar that is noticeably fuller in both taste and texture, and which is of a much higher quality, on a par with only the best caviar from the Caspian Sea.