Fresh Black Truffle, Chopped, “Tuber melanosporum”

This is the quintessential noble truffle. Commonly known as the “black Périgord truffle,” it is harvested from late November through mid-March. Eighty percent of it is produced in the PACA region, with half of that production coming from the Vaucluse department, as Richerenches and Carpentras are France’s largest truffle markets.

Its aroma is intense and long-lasting. On the palate, this truffle is crunchy. It pairs very well with fatty foods. Whether scrambled, in an omelet, or in a sauce, this truffle will delight your taste buds and those of your guests.

Pieces that are too small (less than 20 g) are coarsely ground, making them ideal for making sauces or flavoring juices.

Per 100 g