Black truffle bits

The truffle is the rarest and most mysterious member of the mushroom family. The fruit of the symbiosis between a tree and its soil, this highly coveted treasure is sought after for its powerful aroma and has been sublimed in gastronomy for centuries.

This black culinary diamond can only be obtained through the most meticulous gestures, from cultivating the truffle orchards and taking care of their trees to carefully digging up the truffles themselves and finally admiring their aestethic and olfactory qualities. The truffle grower can be compared to a jeweller, both arts needing know how, patience, concentration and accuracy.

Truffle bits.These are the smallest pieces of the trufflobtained when brushing the truffle or finely chopping its peel. These bits can be used to to make truffle butter, to add to risottos or to use in potato or macaroni bakes and egg dishes.

Tuber melanosporum :

It is picked from mid November to mid March; its outer casing is made up of little polygon shaped bumps,it is brown in colour veering to black when  mature .Its  easily distinguishable fine  veins run throughout the truffle and although they are white immediately after cutting they take on a reddish hue in contact with air. It exhales an aroma of dried mushrooms, humus and humid undergrowth. It is smooth and crunchy with, at first, a spicy black radish like taste which develops into hazelnut to end on humussy and sometimes even earthy notes.

Packaging :

• 25 g : jar