Fresh Black Winter Truffles (Tuber melanosporum), also known as Périgord truffles, are at their peak during the winter truffle season, from December to March. Harvested in the forests of Périgord, France, this prized French black truffle is celebrated for its intense earthy aroma and deeply nutty, rich flavour that defines luxury cooking.
Shaved over eggs, folded into butter, or finished atop pasta, fresh black winter truffles transform simple dishes into refined, restaurant-worthy plates—making them one of the most sought-after gourmet ingredients in the world.
How to Use Fresh Black Winter Truffles
Pasta & Risotto
Thinly shave the truffle and add it raw to hot pasta or risotto just before serving. The gentle heat releases its rich, earthy aroma, lending depth and quiet luxury to these classic dishes.
Steak, Fish & Poultry
Shave generously over warm, freshly cooked steak, delicate fish, or roasted poultry. The truffle’s nutty, aromatic finish enhances the natural flavours without overpowering them.
Egg Dishes
Fold into softly scrambled eggs, omelettes, or finish poached eggs with fresh shavings. Few ingredients showcase truffle flavour more beautifully than eggs.
Cheese Pairings
Pair with mild, creamy cheeses such as Brie, where the truffle’s aroma can shine without competition.
Seasonal availability: December to March.
Storage and Care
-
Refrigeration: Keep truffles refrigerated at 3°C to 4°C.
-
Proper Wrapping: Wrap in paper towels or a cotton cloth and store in an airtight container.
-
How long do they last: Best enjoyed within 3–5 days of purchase to ensure optimal quality and safety.
Order Details
-
Minimum Order Quantity: 100g
-
Shipping: Fresh truffles are perishable and will be carefully packed to maintain quality during transit. We will call to make arrangements.