Caviar de Neuvic

Caviar de Neuvic is the caviar brand owned by HUSO, a French aquaculture company based in Neuvic, Dordogne, and led by founder Laurent Deverlanges. It farms and processes its own caviar, notably Baeri and Osciètre, but also documents supply partnerships elsewhere in Europe: the brand name alone does not establish where a particular tin's roe originated.

Caviar de Neuvic at a glance

Who owns Caviar de Neuvic?

The useful distinction is between the brand owner, its shareholders and its management. HUSO is the operating company and documented owner of the Caviar de Neuvic brand; the French public business directory records it as an active SAS, the French simplified joint-stock company form. Deverlanges remains the named business leader in the September 2026 transaction announcement.

Crédit Mutuel Equity announced its arrival alongside historical shareholder Olma Luxury Holdings and private investors in 2026. According to Crédit Mutuel Equity, OLMA had been a shareholder for eight years when the investment was announced.

The company's lawyers, Vaughan Avocats, separately confirmed the financing and the acquisition of two fish farms in their announcement dated 10 September 2026. OLMA also reports an investment connection with Prunier, but that does not make the two producers the same legal business. Its account says a proposed share exchange did not materialise in 2023.

The farm and processing sites

Neuvic is more than a headquarters address. HUSO's own farm description places its hatchery, growing areas, female sturgeon rearing and pre-harvest holding on the Dordogne estate, with a processing laboratory on the same site. These are company descriptions of its production system, rather than an independent audit of each stage.

The French register gives the current headquarters as 430 route de la Veyssière. The CITES register uses the older locality-style address, La Veyssière, Neuvic-sur-l'Isle, for S.A.S HUSO. Reading both records together is more useful than expecting the consumer brand name to appear identically in every administrative database.

The footprint expanded in 2026 with two fish farms at Salses-le-Château in Pyrénées-Orientales. This matters when interpreting the name: Caviar de Neuvic now describes a business with farming interests beyond its original Dordogne estate. Acquisition of those farms does not, by itself, establish that caviar processing or visitor access also takes place there.

Which species does it produce and source?

The house's French farm production centres on Siberian sturgeon, Acipenser baerii, sold as Baeri, and Russian sturgeon, Acipenser gueldenstaedtii, sold as Osciètre. Deverlanges identifies both as species raised at the Neuvic estate in a published interview. The Siberian sturgeon guide explains the fish behind the first name.

The wider range is not confined to those two species. Supplier information published through Business France maps Ossetra to Acipenser gueldenstaedtii and Naccari to Acipenser naccarii, the Adriatic sturgeon. The company's press material also documents partner-sourced Sevruga and Beluga, rather than presenting every species as a product of the Dordogne farm.

In that species vocabulary, Sevruga means Acipenser stellatus, and Beluga means the species CITES lists as Huso huso. The house's 2024 press dossier describes a Bulgarian partnership with Aquamash for these additions. A subsequent investor statement also identifies producer alliances in Bulgaria, Spain and Italy, confirming that sourcing is part of the business model.

For a particular tin, ask for the species and the actual country of roe origin, not simply the house's nationality. Osciètre and Ossetra are alternative trade spellings here, while Signature is a house selection name, not a species. Broader producer comparisons belong in caviar houses and producers.

Does it use Caviar d'Aquitaine PGI?

Caviar d'Aquitaine became an EU protected geographical indication, or PGI, under Commission Implementing Regulation (EU) 2025/342 of 13 February 2025, published on 18 February. INAO identifies the permitted fish as Acipenser baerii baerii and requires the production cycle, processing and packaging to take place within the defined geographical area. The specification permits only non-ovulated oocytes and allows fresh, pasteurised or frozen caviar.

That registration does not certify every caviar produced in south-western France. According to INAO, eligibility requires the specified species and production, processing and packaging within the defined geographical area.

An Osciètre product from Acipenser gueldenstaedtii cannot satisfy that species requirement. For the geographical boundaries and certification rules, see Caviar d'Aquitaine PGI; for the wider national context, see French caviar.

What it is known for

Neuvic's distinguishing feature is the connection between a working fish farm, an on-site processing operation and a public-facing estate. HUSO describes a system covering hatchery work through to caviar production, while also saying it produces caviar for other brands to agreed specifications. A producer can therefore be both the maker behind its own label and a supplier to other houses.

Its investor communications emphasise organic feed, fish utilisation and environmental management, and report mission-company status since 2021 and B Corp certification. These are attributed descriptions of the business and its commitments, not proof that every item in the range has identical certification, husbandry or origin.

What its labels can tell you

The public CITES register lists S.A.S HUSO at La Veyssière under registration code FR 24 309 005 R/T, with both exporter and processing/repackaging entries marked yes. This is a registered operation associated with the Neuvic address, not a registration of every product carrying the brand or of every farm supplying it.

A CITES caviar marking brings together species, source, country of origin, year, plant and batch information. On repacked caviar, the original country and the repacking operation are separate facts: a French repacker's details do not turn foreign roe into French-origin roe. The marking supports traceability, but is not a biological test proving the tin's contents.

For readers in France, the wider EU, Great Britain or Northern Ireland, keep the wildlife-trade marking distinct from ordinary food information, including ingredients and the responsible business. Those checks answer different questions; a processor's address is not a substitute for the roe's origin. Great Britain and Northern Ireland should not be assumed to have identical food-labelling regimes.

In the US, FDA's nonbinding CPG 540.150 says unqualified caviar should mean salted sturgeon roe. According to FDA guidance, other fish names and caviar should have substantially equal type size and prominence, and artificial colour requires prominent declaration. That naming guidance does not establish whether a particular species or shipment may legally enter the US.

On repacked caviar, the original country and the repacking operation are separate facts: a French repacker's details do not turn foreign roe into French-origin roe.

For a professional check, match the legal entity, facility address and registered operation rather than searching only for the house name. Checking the CITES register explains the process; the public register is not a complete ownership chart or a list of every retailer.

What a visitor can verify

The company's visitor website and Dordogne tourism authority continue to present Neuvic as a farm-visit destination, checked in November 2026. A visit can show the estate, its pools and the explanations offered by its staff; it cannot establish the provenance of every partner-sourced tin or the company's shareholding. Ask which species are present and whether the visit includes processing areas, rather than assuming laboratory access. For planning rather than producer identification, use caviar farm visits in France, Italy and Spain, and confirm the current programme directly before travelling.