Origin and harvesting
Black truffle is an underground fungus that grows in symbiosis with specific tree species. It is traditionally harvested using trained dogs, in carefully selected production areas.
Season
Winter seasonal product.
Harvesting takes place between November and March, when the truffle develops its full aromatic potential.
Gastronomic profile
It stands out for its deep and persistent aroma, with earthy, toasted and slightly nutty notes. Its behaviour in the kitchen allows dishes to be enhanced with small quantities, adding complexity without the need for intensive preparation.
How can it be used?
Black truffle is mainly used raw or with very gentle heat:
- Sliced over warm dishes
- Grated just before serving
- With eggs, pasta and rice
- In meat dishes and sauces
- In preparations where heat helps release its aroma
Available options
Quality is the same across all options. The difference lies in presentation and intended use.
- Extra (+20 g): larger whole truffles, suitable for presentation and table service.
- Medium/Small (–20 g): smaller whole truffles, with the same aromatic profile.
- Pieces: selected fragments, ideal for culinary use.
Format and storage
Fresh product.
Keep refrigerated, wrapped in absorbent paper and stored in an airtight container. Consume within a few days to preserve its aroma.
