DEHYDRATED BLACK TRUFFLE Tuber melanosporum Vittad

Ingredients: Tuber melanosporum Vittad

Wild or truffle production. The truffle is supplied clean, laminated or ground with its own traceability control.

Commercial Presentation: vacuum bag with 500 grams of black truffle.

Conservation: keep in a dry and cool place without humidity. Protect from direct sunlight.

Storage conditions:

Dehydrated: Keep in a dry and cool place, without humidity.

Lyophilized: Keep in a dry and cool place, without humidity.

Fresh: Keep in a refrigerator at 4 degrees Celsius in an airtight container and on blotting paper.

Each piece can also be individually wrapped with kitchen paper.

If an advanced maturation process is observed, wrap in plastic wrap or vacuum and freeze.

Frozen: without breaking the cold chain, keep in the freezer at -18º C

Estimated useful life:

Dehydrated: 48 months. Keep in bag or jar in a cool dry place.

Lyophilized: 48 months. Keep in bag or jar in a cool dry place.

Fresh: 20 days variable in hermetic and refrigerated conditions, between 2 - 4 ºC

Frozen: 48 months in empty bag in freezer (-18º C) without breaking the cold chain. If this occurs, consume as fresh truffle.

Benefits, intolerances and risk groups: target population: general population.

Allergens: no allergen intolerance.

Does not contain GMOs.

Gastronomic recommendations:

Dehydrated: ground to add as a condiment to potatoes, nuts, soups, ...

It can be used as an ingredient in truffled preparations.

Lyophilized: Can be used as an ingredient in truffled preparations.

Rehydrated can be used the same as fresh, although its freshness is never the same.

Fresh: To consume with any meat, fish, eggs, pasta, rice, salad, cream of vegetables dish, ... Add once the dish is finished.

Frozen: Consume without defrosting, well grated, laminated, in sticks, ... on any meat, fish, eggs, pasta, rice, cream of vegetables dish, ... Add once the dish is finished.

Organoleptic characteristics:

Color: its skin called peridium is black, with fine warts. Its meat called gleba is purplish black with fine white veins. It darkens as it matures.

Aroma: intense and difficult to describe. Sometimes it has notes of gas, leather, cockle, wet brush, ...

Flavor: pleasant, characteristic and very peculiar, delicately bitter and spicy with a countersunk finish.

Texture: firm, crisp and grainy meat.