Fresh Black Winter Truffle (Tuber Melanosporum)
Fresh / 1 oz avg (1-2 pieces)
When ordering 2 or more ounces in the same order there is no guarantee you will get multiple pieces. Based on the sizes available at time of shipment, you may receive one or multiple truffles equal to the number of ounces purchased.
Known as the Perigord truffle, the black winter truffle has dark, robustly-veined flesh and the strongest flavor and aroma of all the black truffles. Black truffles can be found during the winter months in France, Italy, and Spain. During winter in Australia, cultivated truffles are available from specialized farms. We offer the best of black winter truffles from both Europe and Australia to extend the season of these culinary treasures.
Just the facts
- Fresh black winter truffle (Tuber melanosporum)
- Sold as whole, intact pieces of approximately 1 oz. in weight
- Foraged in France, Italy, and Spain
- Cultivated on the roots of oak and hazelnut trees in Australia
- For best taste, store in the refrigerator and use within 2-3 days of receipt
Please note: Because truffles are natural products foraged in the earth, quality and flavor will vary. We select truffles with great care based on visual and olfactory inspection, but cannot taste each truffle. Please see the cooking and serving tab for tips on proper truffle storage.
Cooking & Serving
Storing/Serving Tips: 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. To clean it, gently remove any dirt that remains with a soft brush, then use the tip of a paring knife to loosen any pockets of dirt in the crevices, then lightly brush again.
Avoid condensation and humidity. 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 dry rice, as the rice dehydrates the truffle.
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.