Description

The black truffle is a fungus that grows in Spain in certain types of soil at altitudes of between 150 and 1,500 metres in areas with a Mediterranean climate.  

Growing truffles demands a significant effort from the truffle grower, as the whole process is manual. The work done on the plantation is very delicate, and the first fruits take five years to appear.

More information

Product information

  • Season: The truffles are harvested between November and March.
  • Origin: The province of Teruel in Aragon is the leading truffle producer in Spain.
  • To drink with it: White wines, including cava.
  • Recipes: One of the simplest and most delicious ways of enjoying this delicacy is with extra virgin olive oil on a slice of toasted bread.
  • Varieties: There are over 40 different varieties of truffle, although not all of them are edible.
  • Tuber melanosporum or black truffle: It has a rounded shape with random irregularities and is a shiny black colour.
  • Comments: The black truffle is very simple to use when fresh. When cooked, it loses its properties at a temperature of 57 degrees.    



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