Winter Perigord Truffles

The Black Périgord Truffle (Tuber melanosporum) is one of the most prized and sought-after truffle varieties in the culinary world. Hailing from the Périgord region in southwestern France, this truffle is renowned for its intoxicating aroma and deep, earthy flavor. Its exterior is a rough, dark brown to black skin, often with a characteristic network of fine, lighter veins. When sliced open, the truffle reveals a dark, almost black interior speckled with white veins.

The flavor profile of the Black Périgord Truffle is complex and earthy, with hints of garlic, hazelnut, and a subtle musky sweetness. It is highly aromatic, often described as rich and heady, with a lingering depth that enhances both simple and sophisticated dishes. It pairs wonderfully with eggs, pasta, risottos, meats, and even in truffle-infused oils and butters. Harvested during the winter months, typically from December to March, these truffles are often found through trained truffle dogs or pigs that help locate them beneath the soil.

Due to its rarity and labor-intensive harvesting process, the Black Périgord Truffle is a luxury ingredient that adds a touch of indulgence and sophistication to any dish.

Origin : Depending on the season any where from Australia to France and everything in between.

Species : Black Winter Truffle