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FRESH BLACK TRUFFLE. Tuber melanosporum Vittad.

€35.00
OVERVIEW:

Fresh black truffle, Tuber melanosporum Vittad. Also known as Perigord truffle. Selected and clean truffle of very good quality.

Exquisite truffle to add to finished dishes.

Collection from 11/15 to 03/15.

SALE BY UNIT ABOUT 25g VARIABLE.

Quantity

FRESH BLACK TRUFFLE. Tuber melanosporum Vittad.

Ingredients: Tuber melanosporum Vittad

Wild or truffle production. The truffle is supplied clean and disinfected with its own traceability control.

Extra category

Whole truffle, rounded shape, compact meat and blackish on the outside and black with fine white veins on the inside. Pieces greater than 20 grams.

Category I

Whole truffle, irregularly shaped, of good quality. Pieces between 10 - 20 grams.

Category II

Whole truffle less than 10 grams and pieces of truffle of good quality and irregular shape. It may have a slightly damaged surface.

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

Conservation: keep in the refrigerator between 2 - 4 degrees Celsius.

Storage conditions:

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

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

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

Estimated useful life:

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

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

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.

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

Allergens: no allergen intolerance.

Does not contain GMOs.

Gastronomic recommendations:

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, 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.

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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Specific References