Origin and harvesting
Burgundy truffle is an underground fungus that grows in symbiosis with various tree species. It is traditionally harvested using trained dogs, in carefully selected production areas.
Season
Autumn seasonal product.
Harvesting takes place between September and December, depending on weather conditions.
Gastronomic profile
It stands out for its more developed aroma than the summer truffle, with earthy, slightly nutty notes and a more pronounced presence on the palate. Without reaching the intensity of winter black truffle, it offers a more complex experience than its summer counterpart.
How can it be used?
Burgundy truffle allows for versatile use in the kitchen:
- Sliced or grated
- In hot and warm dishes
- In pasta, rice and stews
- With eggs and sauces
- In preparations where a balance between intensity and versatility is desired
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.
- 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.
