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FROZEN BLACK TRUFFLE Tuber melanosporum Vittad.

€0.00
OVERVIEW:

Frozen black truffle Tuber melanosporum Vittad. Selected and clean truffle of very good quality, vacuum packed and deep-frozen.

Exquisite truffle to add to finished dishes.

As a novelty it can be presented in a vacuum bag with two units or laminated.

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Quantity

FROZEN BLACK TRUFFLE Tuber melanosporum Vittad

Ingredients: Tuber melanosporum Vittad

Wild or truffle production. The truffle is supplied clean, packaged and frozen with its own traceability control.

Commercial Presentation: Sale by weight. Shipping in isothermal box with cold accumulators.

Conservation: keep in the freezer at -18 degrees Celsius.

Storage conditions:

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

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.

Estimated useful life:

Frozen: 12 months in empty bag in freezer (-18º C)

Dehydrated: 12 months. Keep in bag or jar in a cool dry place.

Lyophilized: 12 months. Keep in bag or jar in a cool dry place.

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

Benefits, intolerances and risk groups: target population: general population. Very appropriate for vegan food.

Allergens: no allergen intolerance.

Does not contain GMOs.

Gastronomic recommendations:

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

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.

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.

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