Fresh Black Truffle 25 g or 50g
December - March (Northern Hemisphere) June - August (Southern Hemisphere)
The Périgord black truffle is 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 that is as smooth as silk.
In the European Summer Months, Black Truffles are available from Chile and Australia and are every bit as good as their European counterparts.