Truffle Extra

Description:

The Extras du Périgord brushed truffles are particularly fragrant thanks to their terroir of origin but also because they are produced by a first cooking process. This is how they keep all their aroma.

In 2006, a standard for fresh truffles (Tuber mélanosporum and Tuber brumale) was defined in order to improve and structure the supply.

Truffles offered for sale must be whole, without breakage. They must have the characteristic smell, flavour and colour of their species. They must be clean and brushed, free of parasites and rot. Finally, they must weigh more than 5 grams.

The Truffle is a mushroom born from an underground fruiting body. It is born in spring between April and June.

The hot weather in July and the thunderstorms in August will trigger the growth cycle. If the quantities of water and heat are optimal, the quasi-definitive size can be reached at the beginning of September. The truffle can then be harvested between November and February and sold at the same time. To collect them, nothing is better than a dog trained for harvesting or a pig that loves this delicious "mushroom".

Some use the fly technique, which is more rare. Presented whole in their verrine, they keep all their aroma. They are ideal for incorporation into a recipe that can be both simple and sophisticated, where the powerful flavour of the truffle and its finesse must be highlighted and above all preserved.

Ingredients:

Truffles (tuber Mélanosporum) 100%, truffle juice, salt.