Fresh France or Australia, depending on season truffle, graded and shipped within hours of harvest. Shave thin over risotto, fresh egg pasta, or beef carpaccio.

Whole Perigord black truffles, frozen at the source within hours of harvest to lock in the species' deep, nutty, almost chocolatey character. Sourced from Australia in July and August, from France between November and March. Freezing keeps the aroma where shaved fresh truffle would not survive. The trade-off is texture, frozen Perigord softens slightly on thaw, so this is the cooking truffle, not the shaving truffle. Used the right way, it gives you the same flavour foundation chefs build sauces around. Finely dice straight from frozen, at the start of cooking. Stir into risotto in the last few minutes, fold through butter for a compound truffle butter, infuse cream for pasta sauces, mince into a stuffing for a roast chicken. The flavour blooms with gentle heat and fat. 100g, supplied as multiple whole truffles. Sizes vary.

Origin

Made in France or Australia, depending on season.

Dimensions

Net weight 100g. Packed in a sealed pack, super-frozen for transit.

Features

• France or Australia, depending on season origin
• Rich, nutty, with notes of cocoa, walnut and damp earth. Powerful and persistent, the foundation flavour of classic French truffle cooking.
• Sourced from Australia in July and August, from France between November and March.
• Freezing keeps the aroma where shaved fresh truffle would not survive.

Use Cases

How to use Use straight from frozen. Do not thaw fully, soft truffle is hard to slice and loses juice. Dice or grate the frozen truffle directly into the dish. Cooking applications where Perigord shines: Truffle butter: blend finely chopped truffle into softened unsalted butter with a pinch of salt, roll, chill, slice onto steak or hot toast. Risotto: stir minced truffle in during the last 3 to 4 minutes, finish with butter and Parmigiano off the heat. Cream sauces: infuse hot cream with truffle for 10 minutes, then build the sauce. Excellent with tagliatelle, gnocchi or chicken. Eggs: fold finely chopped truffle into the cream before scrambling. Under the skin: slip thin slices under the skin of a chicken or guinea fowl 24 hours before roasting, the fat carries the aroma through the bird. Not recommended for raw shaving, the texture of frozen truffle does not give you the clean, papery slice you want for finishing.

Species: Tuber Melanosporum (Perigord black truffle, the black diamond). Season of harvest: July to August in Australia, November to March in France. Origin on your jar follows the season. Process: flash-frozen within roughly 3 hours of foraging to lock in the aroma. Weight: 100g total. You will receive multiple whole truffles to make up the weight. Sizes and shapes vary. Format: whole frozen truffles, ready to dice or grate from frozen.

What's Included

One 100g sealed pack, super-frozen for transit of Perigord Truffles (Melanosporum), Frozen, 100g. No additional accessories or utensils.

Storage

Store at -18°C or below. Use straight from frozen, do not thaw fully. Once thawed do not refreeze.