Black winter truffle

The black truffle (Tuber melanosporum), known as the "black diamond of cuisine," has a rounded shape, with a typical size ranging from 3 to 12 cm in diameter, although there are instances of larger specimens.

Its outer layer, called the peridium, is black with small, pyramid-shaped, polygonal warts. The interior, known as the gleba, is compact and fleshy, traversed by whitish veins. The dark, fertile areas range from gray-violet tones at first to dark brown-black when fully mature.

The black truffle grows in the forests of southern Europe, and Spain is one of the largest producers worldwide. Regions such as Teruel, Soria, Guadalajara, Castellón, and Huesca have become key cultivation hubs, thanks to their ideal climatic conditions.

Its season begins in November and lasts until March, reaching its peak ripeness after Christmas.

This exquisite gem is hypogeous, growing underground in symbiosis with trees such as holm oaks and oaks, in calcareous and well-drained soils.

Its intense aroma and unique flavor enhance any dish. It is perfect for grating over pasta, rice, eggs, meats, or even for flavoring oils and cheeses.

Thanks to its versatility, the black truffle is not only essential in haute cuisine but is also increasingly finding its way into our homes, where you can buy fresh truffles and add a touch of luxury to your dishes.

Truffle preserves are the ideal solution to always have its unmistakable aroma and flavor on hand. We offer several options: whole black truffle, black truffle pieces, natural black truffle shavings, and black truffle slices in olive oil, all carefully prepared to preserve their essence intact.

The black truffle is a delight for the palate, a true natural treasure for you can enjoy whenever you desire.