Truffle peels

Description:

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

In 2006, a standard for fresh truffles (Tuber mélanosporum and Tuber brumale) was defined.

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 that is born in spring between April and June. The hot weather in July and the storms in August will trigger the growth cycle. If the quantities of water and heat are optimal, the almost 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.

You will enjoy adding these truffle peels to your fine and gourmet recipes.

You can find recipes on this site that allow you to prepare them: oeufs cocotte, Tournedos Rossini, tagliatelle with truffles, etc.

You will be able to treat your guests at a lower cost and the result will be amazing!

Ingredients:

Truffle peel (tuber melanosporum) 100%, truffle juice, salt.