Size:	2 or 4 ounces.
Features:	Wild
Season:	December-March
Origin:	France, Italy, or Spain depending on availability

The dark black Perigord truffle (Tuber Melanosporum) is considered by chefs and gourmands the world over to be the finest black truffle available, making them one of the best gourmet foods in the world.

Perigords can be distinguished from other European black truffle varieties by their interior appearance - white veins running through black flesh. They are intensely aromatic with superb depth of flavor.

Looking for Perigord truffles out of season? Consider frozen Perigord truffles.

How to Store Fresh Truffles - also includes long-term preservation tips.

These fresh black winter truffles are perfect for sauces and risottos, but will elevate almost any dish involving cheese, eggs, or cream to legendary heights. Omelets, mashed potatoes, even pizza shine when fresh truffles are added.

The French have traditionally used black truffles to enhance the natural flavors of heritage chickens (particularly blue poulets) and roasted meats. Usually black truffle slices are buttered and slid under the skin or inserted into slits cut into meat prior to roasting

We recommend using a truffle slicer when cooking with fresh truffles, as the thin shavings it produces will maximize the amount of flavor you get from each truffle.

How to Use Fresh Truffles
Truffle Recipes

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