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These hard-to-find, fragrant little beauties are the most precious of all the black truffles. Sometimes called the "black diamond" of the kitchen, these intense truffles are prized by connoisseurs and four-star chefs for their distinct and pungent aroma.
Tuber melanosporum is often called the black “Perigord” truffle, after the legendary truffles of the Perigord region of France. But black winter truffles grow in other countries as well, including Italy and Spain. They are generally found from December through February, though the season can vary.
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.
Prized by connoisseurs and four-star chefs for their distinct and pungent aroma, the elusive black winter truffle is the ultimate culinary luxury, offering the most intense flavor of all the black truffle varieties. D’Artagnan truffles are sourced from the best markets of France, Italy and Spain and are flown in almost daily to assure a premium quality product for our customers. 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.
D’Artagnan also stocks truffle butters and oils, as well as a selection of preserved truffle products, including Whole Summer Truffles, Summer Truffle Peelings and Black Truffle Juice. Our shelf-stable, canned truffle products are all made exclusively for D’Artagnan in the Perigord region of France and are convenient for use all year-round.
"Serve this elegant chestnut and black truffle soup before a holiday dinner of venison, wild boar or turkey. "
"Galette is the French word for any kind of flat, crusty cake. Here, thinly-sliced potatoes are crisped in duck fat and topped with shaved black truffle. "
"Boned guinea hen legs are stuffed with a mixture of guinea hen forcemeat seasoned with heavy cream and truffle oil. A glaze of sliced truffles and butter makes for one luxurious sauce. "
"The same, sweet spices are used to flavor seared and confit pheasant breast. "
"A classic dish from southwest France, this seared duck breast is a wonderful reason to splurge on a truffle."