Fresh Perigord Black Winter Truffles
Availablity: In Stock
Choose 2, 4 or 8 ounces.
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.
When figuring out how many ounces of fresh European truffles to buy, we usually recommend a serving size of 5-7 grams of fresh truffle per dish per person (that's roughly 4-5 servings per ounce).
Looking for Perigord truffles out of season? Australian black winter truffles are the same variety grown during the summer.
RECIPES & 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.
Heat will awaken the full flavor of Perigord truffles, so use them as an ingredient in dishes & sauces - shaved, sliced, chopped or diced.
The French have traditionally used black truffles to enhance the natural flavors of heritage chickens 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.
We usually recommend a serving size of 5-7 grams of fresh truffle per dish per person (roughly 4-5 servings per ounce).
What Others are Saying
I accually order the Albas but the season had just ended... so I opted for the black... incredible aroma, just what you would expect in Italian truffles...
<br>the only issue I had was they way it was pack... while mine got to me just fine they were just in a brown bag surrounded in ice packs...
<br>I think you a plastic container with some rice would do a much better job of protecting the little precious fungus