These special fungi are known as the “diamonds of the earth.”
There are several different kinds of species of truffles. We work with the most revered truffles, which are: Aestivum Vitt., Uncinatum, Magnatum Pico, and Melanosporum. All truffles fall under the binomial nomenclature, or one can say ‘Latin name’. This is very important, as is identifies the species.
There are hundreds of species of truffles in the world, so it’s crucial to specify, as we solely focus on the most revered species. And, we want our customers to know exactly what they are getting.
Skin has a black, rocky outer layer.
Flesh ranges from white, off-white, to beige in color.
The Aroma of Summer truffles has light notes of hazelnuts, fresh-cut grass, and earth.
commonly referred to as ‘Burgundy Truffles’ Harvested in Fall, September-November
The Aroma is similar to the aroma of Black Summer truffles but more pronounced.
commonly referred to as ‘Black Winter Truffles’
Flesh begins as brown and ages to black with white marbling. The aroma of Black Winter Truffles has strong notes of rich earth, cocoa, and olives.
*In the 90’s, Australia became a large producer of the same species, tuber melanosporum. That means during our Summer, it’s their winter, so we’re also able to offer these truffles from June-August.
Flesh ranges from pale cream to brown, sometimes pinkish, with white marbling.
The aroma is intense with notes of garlic, cheese, and earth.
Once harvested, truffles have a relatively short shelf life. Due to the thicker skins on species such as Tuber Aestivum and Tuber Melanosporum, they tend to have a longer shelf life than some other species, allowing you 7-10 days to consume. The thinner skinned truffle, Tuber Magnatum Pico does not last as long, up to 3-5 days.