The black truffle is the most mystically emblematic truffle of all. It's the one that immediatly comes to mind as the famous "black diamond". In France its harvest used to represent as much as 1000 tons per year in the early 20th century, but nowadays it hardly exceeds 30 tons per year. Its skin and flesh are both black. Its compelling bouquet, unsurpassable and unique, goes so well with lots of dishes, from meat (game, red meat, poultry...) and fish in sauce, to crushed potatoes, pasta and risottos.
These truffle slices are wafer-thin slices and small pieces of truffle that are perfect in purées, pasta, scrambled eggs or risottos.
Harvesting season : November to March