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Fresh Black Winter Truffle (Tuber Melanosporum)

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Fresh Black Winter Truffle (Tuber Melanosporum)

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    $125.99

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    $125.99
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    These fragrant little beauties are the most precious of all the black truffles. Known as the "black diamond" of the kitchen, these intense truffles are prized by connoisseurs and four-star chefs for their distinct and pungent aroma.

    Additional Information

    Tuber melanosporum is often called the black “Perigord” truffle, after the legendary truffles of that region of France. But black truffles are also found during the winter months in several parts of the Northern Hemisphere, including Italy and Spain.

    This is the truffle that drives people wild—it has dark, robustly-veined flesh that appears almost black-purple, and has the strongest flavor and aroma of all the black truffles.

    D’Artagnan truffles are sourced from the best markets of France, Italy and Spain and are flown in almost daily, so that you can enjoy the ultimate culinary luxury.

    Just the facts

    • Fresh black winter truffle (Tuber melanosporum)
    • Sold as whole, intact pieces of approximately 1 oz. in weight
    • Store in the refrigerator and use within 2-3 days of receipt for best flavor
    • Seasonally available from mid-December to mid-February
    • Gluten-free
    • Product of France, Italy and Spain

    While there have been attempts to cultivate and farm truffles, nature is still the most reliable source. A truffle is an irregular, round-shaped fruiting body of fungi, which grows underground in a symbiotic and mysterious relationship with the roots of trees. On average, truffles vary in size from a walnut to a golf ball, but there are sometimes exceptional truffles that can weigh a pound or more.

    Most commonly, truffles are found in France, Italy and Spain, but are also found in other countries. Because of their rarity (it takes years for a truffle to develop) and the trouble it takes to find them, truffles are expensive. Truffle hunters seek them at night to avoid being followed by competitors who might discover the best collection sites. Although truffle hogs were used to locate the aromatic fungi historically, dogs are the more common modern hunting companion because they can be trained not to eat the truffles once they find them.

    Black winter truffles are intense, and are best when cooked so their flavor is released. This is the truffle to shave paper thin and stuff under the skin of a capon, turkey, duck or pheasant before roasting. Foie gras terrines often feature layers of black truffle slices, for the ultimate flavor combination. As with any truffle, natural pairings include omelets, pasta, polentas, potatoes and risottos. Infuse wine or Armagnac sauces with the earthiness of the black truffle by grating a small amount into the sauce toward the end of cooking.

    Storing truffles: Once a fresh truffle is out of the ground, it doesn’t keep long. To best preserve your truffle, wrap it in a paper towel, put in an airtight plastic container and set in the refrigerator. Do not clean the truffle until you are ready to use it. Avoid condensation and humidity which can cause rot. If you wish, store the truffle with eggs in the refrigerator to impart its flavor into the eggs. Be sure the shells are perfectly dry. Do not store in dried rice, as the rice dehydrates the truffle. Unless of course, you want to infuse your rice with truffle scent, which can be quite nice.

    Our Truffles

    Truffles are one of the supreme luxuries in nature. They have rarely been cultivated; instead they are foraged from the roots of trees in great secrecy in the forests of Europe. Earthy and intoxicating, their distinctive fragrance has inspired culinary brilliance for centuries.

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