Black Winter Truffles ( Tuber Melanosporum ) are the most aromatic and thus the most prized of the 70 varieties of truffles. Impossible to cultivate, this subterranean fungus grows near the roots of certain trees in the south of France and Spain from November to March. They are found by truffle seekers ( truffiers ) working with dogs or sometimes pigs.
French cuisine of the 18th century put black truffles in the spotlight, all it's greatest chef's wanted to make the most of it's scent and it's flavor. We recommend using these truffles to enhance the flavors of pasta, egg, and potato dishes.
Preservation: Our truffles are not to be confused with fresh truffles. Each winter truffle is preserved and sterilized by gently steaming in its own juice; the only ingredient added is a pinch of sea salt.

Tip: Save the truffle juice at the bottom of the jar. This comes from the water that is released when the truffle is sterilized. It is a delicious, savoy concentrate with lots of flavor.

Each jar includes whole black winter truffles with the weight of 2.12 oz. (60g), or drained weight 1.76oz. (50g)