FROZEN SUMMER TRUFFLE Tuber aestivum Vittad

Ingredients: Tuber aestivum Vittad

Wild production. The truffle is supplied clean and frozen in a vacuum bag with its own traceability control.

Commercial Presentation: 500 grams empty package in whole pieces or pieces. Also available in a 1,000 gram package.

It can be supplied in a variable weight package with two units or laminated.

Conservation: keep in the freezer at -18º C

Storage conditions:

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

They can also be wrapped with kitchen paper individually.

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

Estimated useful life:

Frozen: 48 months in empty bag in freezer (-18 ºC)

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

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

Fresh: 20 days in hermetic and refrigerated conditions (between 2 - 4 º C)

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 is widely used as an ingredient in truffled preparations.

Lyophilized: It is widely 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 brown-black to black, with prominent pyramidal warts. Its meat called gleba is light brown with numerous and fine white veins. It darkens as it matures.

Aroma: soft and pleasant like roasted malt.

Flavor: medium intensity to nuts: walnuts and hazelnuts.

Texture: firm and fleshy.