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Black Truffle

The culinary qualities of black truffle (Tuber melanosporum) are increasingly appreciated, not only in haute cuisine, but also by overwhelming majority of consumers. This is the fruity body of a mushroom growing closely associated with the roots of hazel and oak trees. This valuable culinary condiment remains buried, so his collection can only be carried out with a dog which was previously trained for this task, and will point the seekers at the exact location lying the precious fungus.The excellent environmental conditions in the province of Teruel, in addition to the experience of the truffle seekers, make the Black Truffle a national referent. It could be a hard competitor for French truffles, so far considered the best in the world. In fact, Sarrión is known as the “the Spanish capital of truffles” and its price market will be a trend in the rest of Europe.

The black truffle has a unique flavor and pronounced aroma that is difficult to describe. Its strong savory flavor is similar to earth and slightly spicy a distinctive for many recipes.

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Typo of product


Origin and awards

In the certification process.


The collection period is mainly in winter, when the truffles can be consumed fresh. It is also common to find frozen black truffles or as a condiment with oil or spirits such as brandy, so it can be used in several occasions.

How to Consume

Although fresh truffles can be cooked at low temperatures to avoid damaging its flavor and aroma, they are generally served raw (for example, laminated truffles rice or white meats). Gourmets recommend to taste laminated truffles on toast with olive oil to appreciate their excellent qualities.


Mainly in small shops and gourmet products.

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