Fresh Burgundy Truffle (Tuber Uncinatum)


Fresh Burgundy Truffle (Tuber Uncinatum)


Starting at $39.99


    Fresh / 1 oz avg

In Stock

(Seasonally Available September-December)

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The Burgundy truffle appears in fall and is similar in appearance to the black winter truffle, but with a more delicate flavor that is best enjoyed when freshly grated over a prepared dish like pasta, eggs, rice or mashed potatoes.

All orders ship via FedEx Overnight. You choose your delivery date - up to 30 days in advance. Orders placed before Noon ET, Monday-Thursday can be delivered the next business day.

The Burgundy truffle (Tuber uncinatum) is more widely distributed than other truffle species; it can be found in nearly every European country. Ours are hunted in France and Italy, and are usually available from September to December.

These precious fungi grow a few inches down in the earth, in symbiosis with the roots of hardwood trees like oaks, chestnut, hazelnut and hornbeam.

Burgundy truffles have a dark, rough skin with large, diamond-shaped points, and when cut display light coffee-colored flesh veined with white. They are lighter and less intense than the black winter trufle (Tuber melanosporum), offering a delicate, hazelnut-like aroma. Think of them as a mature summer truffle, and do not expect the robust fragrance and flavor of the black winter truffle.

Please note: Our mushroom department makes a small cut in each Burgundy truffle as they are received. This confirms that the truffle is actually uncinatum and is a normal quality check.

Just the facts

  • Seasonally available from late September to December
  • Sold as whole, intact pieces
  • 1 oz average weight
  • Product of France and Italy
  • For best taste, store in the refrigerator and use within 2-3 days of receipt

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.

With a lighter flavor than other truffles, the Burgundy truffle does not stand up well to hot preparations. They are best enjoyed fresh and grated or shaved over pasta, eggs or mashed potatoes. Risotto and other rice dishes benefit from the earthy and nutty flavor of the Burgundy truffle. Finish a butter sauce with a few shavings before spooning it over a seared steak or duck breast. The heat from the cooked food is enough to release the mild truffle flavor.

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. 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 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 dry rice, as the rice dehydrates the truffle.

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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