FRESH BLACK TRUFFLES

Fresh Black Truffles  - Tuber Melanosporum Vitt.

Fresh Black Truffles are native to the Mediterranean regions of France, Italy, parts of Croatia, Serbia, and the greater parts of northern Spain. They are found at 250m-1000m above sea level, and the season runs from late December until March, provided that the regions receive a good downpour in July and August to encourage the infant truffles to swell.

From the misty woodlands of the Périgord Noir, each black truffle is foraged by hunter and dog and carefully selected for aroma and quality. When lifted from the earth, black truffles look like a lump of charcoal.

The size varies from as small as a raisin to as big as an orange, although even larger specimens emerge. The skin is ink-black with a reddish tinge (though this can indicate a lack of ripeness). The surface, when washed, is made up of tiny pyramids likened to diamonds fresh from the cutter. The inside is a deep chocolate colour, veined with tightly packed, caramel-coloured spore material as smooth as silk.

During the European Summer Months, Black Truffles are available from Chile and Australia and are as good as their European counterparts.

Fresh black truffles should be consumed as soon as possible to ensure the best truffle experience.

FRESH BLACK TRUFFLES COOKING TIPS

This famed truffle is the prize ingredient of chefs everywhere. While you will find many connoisseurs have different opinions on the preparation of Black truffles, there are some universally respected precepts:  Black Truffles are best if used when cooking a dish and added towards the end as their aroma and flavour are long-lasting and will seep into your preparation. 

The French adore their Périgord diamond when used in scrambled eggs or an omelette, as eggs easily assimilate the subtle earthy flavour of black truffles. This is also a very easy-to-use black truffle since it leaves almost no room for error. Most vegetables with clean, fresh flavours contrast nicely with the intensely pungent essence of truffles, especially celery root, leeks and cabbage. 

Storage: All of our black truffles are supplied with notes on storage, cleaning, and preservation. Fresh black truffles should always be stored in a refrigerator. Each truffle must be wrapped individually in absorbent paper, ensuring it remains dry.  To prevent the aromatic contamination of other foods, we recommend fresh black truffles be stored in an airtight container. This method allows the preservation of black truffles for no more than five days.

Origin: France (Dec/Jan/Feb/Mar). Australia (June/July/Aug)