Périgord black truffle - 1kg

Tuber Melanosporum

Native to France, Spain, Italy and Australia, Tuber melanosporum or Périgord black truffle is known to gastronomes as the “black diamond”. This truffle has a unique, powerful aroma reminiscent of damp undergrowth, earth, humus and mushrooms. Soft yet crisp, it has a subtle, refined taste.


€1,300.00
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Key information

Season

From mid-November to March

Minimum quantity

To fully enjoy all the flavour of fresh black truffle, we recommend you comply with the following quantities: Just to try: 5-10 grams per person Tasting: 10-15 grams per person If you wish to use your black truffle in a recipe, the truffle should make up 10% of the total ingredients. For example, add 10 g of fresh black truffle to 100 g of soft cheese.

Ingredients

100% Tuber melanosporum

Storage

These fresh truffles have already been washed and are ready to use. They will stay fresh for about a week if refrigerated. Take them carefully out their sachet and place in an airtight container lined with absorbent paper towel (to be changed every two days). For use at a later date, they can be frozen in a freezer bag.

Generally rounded, it can grow to the size of an apple or even larger. As it matures, its skin darkens from bright red to very dark brown or black, whilst its initially pale-yellow flesh turns brown. Once fully matured, the flesh is black with white veins.

The fresh black truffle, the truffle par excellence

The fresh black truffle is an exceptional product with a flavour unlike any other. It really comes into its own when heated slightly or accompanied by a fatty food such as butter or cheese.
The favourite truffle of foodies, with its inimitable taste, the black truffle sets the tone on any festive table.
Served with an aperitif or to elevate your dish, the black truffle can be used in all manner of ways – let your imagination and your taste buds inspire you!

How to enjoy

The fresh black truffle can be enjoyed in all manner of ways! The simplest way is to serve it on a slice of lightly buttered bread with a drizzle of olive oil and a pinch of fleur de sel. You can also add it to your dishes when they are almost cooked and let the heat unleash its flavours. Too much heat, on the other hand, can spoil its aromas so be careful! Grate at the last minute over meat or fish for a very simple way to take your dishes to the next level. Truffles go wonderfully with fatty foods so mix into cheese or butter, then leave to infuse for at least 24 hours in the refrigerator.

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Description

Native to France, Spain, Italy and Australia, Tuber melanosporum or Périgord black truffle is known to gastronomes as the “black diamond”. This truffle has a unique, powerful aroma reminiscent of damp undergrowth, earth, humus and mushrooms. Soft yet crisp, it has a subtle, refined taste.

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