Black Winter
truffle

Species: Tuber melanosporum

Seasonal: November - March

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The winter truffle is by far the most well-known of all truffles, so much so it is also called the “Prized black Truffle”. Also known as the Perigold or Norcia truffle, it has the strongest flavour and aroma of all the black truffles and is appreciated in the finest of European cuisines.

Our black winter truffle hails from Italy, from the Umbria and Abruzzo regions.

They have a black-brown outer (peridium) with little pyramid-shaped warts. The inside (gleba) is black-brown that tends to a violet or reddish colour with crowded thin whitish veins that become reddish when in contact with the air and black during cooking.

Season

This truffle ripens during the winter and is best foraged between November - March.

Characteristics 

The Black winter truffle bears a pungent, musky aroma that is likened to a combination of garlic, forest floor, nuts, and cocoa, while the taste has a robust, subtly sweet, unami, and earthy flavour.