Black truffle Tuber melanosporum Vittad submerged in artisan brandy for a long period of time.

This product stems from the tradition of preserving the truffle for decades by truffle collectors. This truffled brandy was then used to add flavor and aroma to stews and to soften game meat from the mountains.

Its alcoholic graduation is of 36 º.

It is mainly used in the kitchen, in the elaboration of main dishes, sauces and sweets.



Ingredients: Black truffle Tuber melanosporum Vittad and brandy.

Commercial Presentation: GOURMET: glass jar with 200 ml. HORECA: 500 ml glass jar.

Conservation: closed container at room temperature. Once the container is opened, store in the refrigerator.

Storage conditions: keep in a cool, dry and ventilated place at room temperature. Protect from direct sunlight.

Estimated shelf life: 60 months from packaging.

Benefits, intolerances and risk groups: target population: general population, although having a high content of alcohol should be taken by children and young people under 18 years of age, as well as pregnant women or people with medication.

Allergens; no allergen intolerance.

Does not contain GMOs.

Gastronomic recommendations: very suitable for adding meat, sausages, cannelloni, meatballs and even hamburgers. Meats of all kinds stewed or baked and fish.

Give a special touch to the tomato sauce.

It also gives a special flavor to chocolate truffles and other sweets.

Add a splash equivalent to about two tablespoons. If the truffle it contains is used, it does not require cooking.

It is a product mainly indicated for cooking although it can also be taken as a glass for its quality.

Organoleptic characteristics:

Color: transparent mahogany.

Aroma: complex with notes of fine woods and black truffle.

Flavor: smooth and vigorous.

Texture: liquid with some black truffle residue

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Specific References