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Truffles are a living fungus that grows underground and they need to be stored correctly to maintain the integrity of their aroma, flavor, firmness, etc.
The best way to store truffles is wrapped in paper towels inside of a wooden box and in the refrigerator between 38-42-degrees Fahrenheit.
Wrapping the truffles in paper towels is important to mitigate moisture loss. Make sure to change the paper towels every day because truffles respirate and release moisture. We find using unbleached paper towels also helps preserve the natural aroma.
Check out our Truffle Recipes page for lots of ideas! And don't be afraid to experiment. Truffles are deliciously paired in everything from simple snacks or grilled sandwiches, to fine cuts of beef, pastas, a seafood bisque and even desserts.
As a general rule of thumb, chefs will gently cook black and summer truffles to extract the most flavor. While white truffles are so fragrant and delicious simply shaved thinly over a finished dish.
For more inspiration, watch how some amazing chefs are using our truffle salt.
Contrary to popular belief, truffle hunters no longer use pigs to hunt for truffles. Pigs are naturally attracted to the aroma of truffles and were used for many years to find truffles in the wild. Although very intelligent, pigs are quite difficult to train and love to eat the truffles as a snack. Dogs, on the other hand, can be trained to find truffles just as well as their porcine counterparts, but are also very easy to train and won’t eat the truffles first! Therefore, dogs are the only animals used by professional truffle hunters to find the hidden treasures.
Although there are many different kinds of truffles, there are three main varieties of truffles that are of importance to the culinary world: white truffles, black truffles, and Burgundy truffles. There is a lot of confusion about these three, but we will attempt to clarify here:
White truffles (Tuber Magnatum) are the most prized and expensive of all the truffle varieties. They are light in color inside and out. They are completely wild and are sourced from Italy and other parts of the Adriatic region.
Black truffles (Tuber Melanosporum) are also known as black winter truffles. They are completely black inside and out and have a deep, earthy aroma. Their season follows the cold, winter months. These truffles are cultivated all over the world and we mainly source them from Spain, France, Italy, and Australia.
Burgundy or summer truffles (Tuber Aestivum) are a lesser known variety of truffles, but are extremely versatile. While not as aromatic as the black or white truffles, they have a beautiful nutty, mushroomy aroma and work well in a variety of cooking preparations. They are completely black on the outside and light hazelnut to deep brown on the inside. They are known as summer truffles from May to August and Burgundy truffles from August to December when they develop a deep brown interior.