Truffles

Preserved black truffles come in many forms to meet the needs of both our business and individual customers.

The “Extra Truffle” is the quintessential black truffle. Harvested at the height of its maturity, its elegant, even form, associated with excellent flavour, make it a premium product.

The “Brushed Truffle” has the same flavour qualities as the Extra Truffle, with the difference that its shape is a bit less even.

The “Truffle Pieces” also come from whole black truffles, from which we select the best pieces.

The “Truffle Breakings” are bits of truffle that are perfect for sprinkling over your dishes.

The “Truffle Shavings” will add a flavourful, crunchy dimension to your creations.

The “Truffle Juice” is the nectar of the black truffle. During appertisation, the sterilised truffle loses its water. We then collect this juice packed with black truffle flavour

Unlike fresh truffles, appertised black truffles must be cooked so that you can unleash all of their flavour.
Black truffle can be used in all sorts of dishes to elevate them: risotto, pâté, stuffing, sauces, and more.
You should pay close attention while cooking with black truffle because, to remind you, the preserved black truffle has already been cooked during sterilisation. As such, you must be gentle to preserve all of its aromas: you should use low heat, always less than 50°C, and cook the truffle in parchment or foil.
Unlike a fresh truffle, and because of its sterilisation, the preserved black truffle should never be eaten on its own or cold, and it cannot be sliced with a mandolin. It must simply be finely diced, then added to the dish.

Another important aspect to think about it how much truffle to use. Like with fresh truffles, you should use 10 to15 g of black truffle per person so that they can enjoy the full flavour profile.

The sterilisation process gives the preserved black truffle its own aromatic profile, offering your taste buds a whole new way to experience Tuber melanosporum!