BLACK PERIGORD TRUFFLE $3.19/g (Deposit Only)
Each truffle weighs between 30 and 75 grams.
This is a deposit only, it will be taken off your total at pick up.
AKA Black Diamond, Tuber melanosporum, Italian Black Winter truffle, Tartufo Nero Pregiato
Tuber melanosporum
Perigord Black truffle is roughly rounded, its shape’s definition molded by stones in the soil where it has grown. This truffle’s surface coloring ranges from dark brown to black.
The truffle’s skin is textured with polygonal, slightly raised spines.
Flesh is jet black at maturity with white veins creating intricate patterns throughout.
Aroma is robust, perfumed with essences of nuts, earth and garlic.
The flavor is equally rich, a bouquet of savory and sweet with notes of hazelnuts, mint and forest mushrooms.
Have a strong depth of flavor, allowing them to be cooked briefly or low and slow.
They can be shaved fresh as a finishing element or infused into sauces to add depth.
The volatile compounds that release truffles’ distinct aroma are compromised when overcooked, but fats can capture and encapsulate those aromas. Thus, it is often that they are paired with rich foods such as meat, cheese and eggs.
Pair well with lobster, caviar, foie gras, pasta, cream sauces, garlic, shallots, light-bodied vinegars, mascarpone, aged hard cheeses, citrus and herbs such as tarragon, basil and arugula.
Fresh truffles can be folded into butter to create a compound, which can be refrigerated for up to three months.
Each truffle weighs between 30 and 75 grams.
This is a deposit only, it will be taken off your total at pick up.
AKA Black Diamond, Tuber melanosporum, Italian Black Winter truffle, Tartufo Nero Pregiato
Tuber melanosporum
Perigord Black truffle is roughly rounded, its shape’s definition molded by stones in the soil where it has grown. This truffle’s surface coloring ranges from dark brown to black.
The truffle’s skin is textured with polygonal, slightly raised spines.
Flesh is jet black at maturity with white veins creating intricate patterns throughout.
Aroma is robust, perfumed with essences of nuts, earth and garlic.
The flavor is equally rich, a bouquet of savory and sweet with notes of hazelnuts, mint and forest mushrooms.
Have a strong depth of flavor, allowing them to be cooked briefly or low and slow.
They can be shaved fresh as a finishing element or infused into sauces to add depth.
The volatile compounds that release truffles’ distinct aroma are compromised when overcooked, but fats can capture and encapsulate those aromas. Thus, it is often that they are paired with rich foods such as meat, cheese and eggs.
Pair well with lobster, caviar, foie gras, pasta, cream sauces, garlic, shallots, light-bodied vinegars, mascarpone, aged hard cheeses, citrus and herbs such as tarragon, basil and arugula.
Fresh truffles can be folded into butter to create a compound, which can be refrigerated for up to three months.
Each truffle weighs between 30 and 75 grams.
This is a deposit only, it will be taken off your total at pick up.
AKA Black Diamond, Tuber melanosporum, Italian Black Winter truffle, Tartufo Nero Pregiato
Tuber melanosporum
Perigord Black truffle is roughly rounded, its shape’s definition molded by stones in the soil where it has grown. This truffle’s surface coloring ranges from dark brown to black.
The truffle’s skin is textured with polygonal, slightly raised spines.
Flesh is jet black at maturity with white veins creating intricate patterns throughout.
Aroma is robust, perfumed with essences of nuts, earth and garlic.
The flavor is equally rich, a bouquet of savory and sweet with notes of hazelnuts, mint and forest mushrooms.
Have a strong depth of flavor, allowing them to be cooked briefly or low and slow.
They can be shaved fresh as a finishing element or infused into sauces to add depth.
The volatile compounds that release truffles’ distinct aroma are compromised when overcooked, but fats can capture and encapsulate those aromas. Thus, it is often that they are paired with rich foods such as meat, cheese and eggs.
Pair well with lobster, caviar, foie gras, pasta, cream sauces, garlic, shallots, light-bodied vinegars, mascarpone, aged hard cheeses, citrus and herbs such as tarragon, basil and arugula.
Fresh truffles can be folded into butter to create a compound, which can be refrigerated for up to three months.