Fresh Black Winter Truffles (Tuber‚Ķ | ūü¶ÜThe Bow Tie Duck Manila

Pre-Ordered Air-Flown Fresh Black Truffles from Périgord 100g

Black Diamond of Truffles

These gem¬≠stones of the earth, a chal¬≠lenge to find among the roots of trees at dif¬≠fer¬≠ent times of year, are a culi¬≠nary delight. Their fla¬≠vor comes from their aro¬≠ma almost more than their taste in a beau¬≠ti¬≠ful inter¬≠min¬≠gling of sen¬≠so¬≠ry plea¬≠sure. Dogs or hogs are spe¬≠cial¬≠ly raised and trained to hunt them down and retrieve them with¬≠out dam¬≠ag¬≠ing (or eat¬≠ing!) what they find. Read on to see which black truf¬≠fles we have avail¬≠able each season.

Tast­ing Notes from the Curator

Though French truf¬≠fles can be found in Bour¬≠gogne, Provence, Occ¬≠i¬≠tanie, Lor¬≠raine, and Cham¬≠pagne, it is the P√©rig¬≠ord region that is called the Truf¬≠fle Cap¬≠i¬≠tal of France. Found at the base of oak and hazel¬≠nut trees, these prized fun¬≠gi have a unique pun¬≠gency and their elu¬≠sive¬≠ness only adds to their value.

  • The sum¬≠mer truf¬≠fle (Tuber aes¬≠tivum): Known in some parts of France as ‚Äč‚Äúla ma√Įenque‚ÄĚ, the May truf¬≠fle, it is avail¬≠able from May to Sep¬≠tem¬≠ber. It tends to be larg¬≠er than the autumn and win¬≠ter species, with a paler inte¬≠ri¬≠or. It is the sub¬≠tlest of the black truf¬≠fles from France, with a del¬≠i¬≠cate hazel¬≠nut per¬≠fume and a mild earthy, almost caramel-creamy, taste on the tongue.
  • The autumn truf¬≠fle (Tuber unci¬≠na¬≠tum): Also known as the Bur¬≠gundy truf¬≠fle, this close rel¬≠a¬≠tive of the sum¬≠mer truf¬≠fle is avail¬≠able from Sep¬≠tem¬≠ber to Novem¬≠ber. It is large, almost brown in col¬≠or, with dia¬≠mond-shaped ‚Äč‚Äúwarts‚ÄĚ on its skin. It has a nut¬≠ty, choco¬≠latey smell and taste, and is the sec¬≠ond-best-known truf¬≠fle in France. 
  • The win¬≠ter truf¬≠fle (Tuber melanospo¬≠rum): The crown jew¬≠el of the P√©rig¬≠ord region, this French black truf¬≠fle is only avail¬≠able from Novem¬≠ber to March. It is black with del¬≠i¬≠cate white vein¬≠ing inside and is intense in aro¬≠ma and taste. Its scent is earthy with a touch of dried fruit, and it leaves a long-last¬≠ing, mem¬≠o¬≠rable after¬≠taste on the tongue. 

Prepa­ra­tion and Pairings

You only need a lit¬≠tle truf¬≠fle to ele¬≠vate a dish. The best rule is to keep it sim¬≠ple, to allow the rich earth¬≠i¬≠ness of the truf¬≠fle to shine. Using a truf¬≠fle shaver instead of a reg¬≠u¬≠lar peel¬≠er or a knife gives you paper-thin slices that bring out the most fla¬≠vor. Alter¬≠na¬≠tive¬≠ly, you can use a microplane to get small¬≠er sliv¬≠ers, depend¬≠ing on your recipe. Most dish¬≠es only require about 10 grams of truf¬≠fle per person. 

Pas¬≠tas, rice, eggs, and even pota¬≠toes make excel¬≠lent bases for your truf¬≠fle din¬≠ing plea¬≠sure. Truf¬≠fles are best used right at the end of the cook¬≠ing process, grat¬≠ed or sliced into soups or sauces as a fin¬≠ish¬≠ing touch or in the last few min¬≠utes on a flame. Shave them raw over fish or chick¬≠en dish¬≠es or canap√©s. You can insert sliv¬≠ers under the skin of whole chick¬≠ens or oth¬≠er poul¬≠try the night before roast¬≠ing. Or, of course, you can grate pieces into but¬≠ter or cream or even mayonnaise. 

For wine pair¬≠ings, truf¬≠fles go best with wines that are not heav¬≠i¬≠ly aro¬≠mat¬≠ic. Your choice ulti¬≠mate¬≠ly depends on your over¬≠all dish, but here are a few rec¬≠om¬≠men¬≠da¬≠tions. Among white wines, we sug¬≠gest wines from the Rhineland, an Ital¬≠ian Ries¬≠ling, or a Verdic¬≠chio with a slight¬≠ly bit¬≠ter after¬≠taste. For red wines, go soft, rather than full-bod¬≠ied, with the smooth tan¬≠nins of a Neb¬≠bi¬≠o¬≠lo or Pinot Noir.

A Fun­gi with Its Own History

Some of the ear¬≠li¬≠est records on truf¬≠fles come from Egypt, when Pharaoh Khu¬≠fu built the Great Pyra¬≠mids of Giza. He offered truf¬≠fles as del¬≠i¬≠ca¬≠cies to dig¬≠ni¬≠taries from all over the world. Truf¬≠fles reached France when Fran¬≠cois I took the then-hum¬≠ble peas¬≠ant for¬≠ag¬≠ing (often boiled like a pota¬≠to!) to his own table in the 16th cen¬≠tu¬≠ry. This culi¬≠nary trea¬≠sure tru¬≠ly came into its own in the 19th cen¬≠tu¬≠ry, when Baron Bertrand de Malet plant¬≠ed oak trees in Sorges, a com¬≠mune of France that is now part of the P√©rig¬≠ord region. His method of truf¬≠fle farm¬≠ing turned the region‚Äôs declin¬≠ing wine for¬≠tunes‚ÄČ‚ÄĒ‚ÄČthe vines were dying from a viral infes¬≠ta¬≠tion‚ÄČ‚ÄĒ‚ÄČaround with plan¬≠ta¬≠tions of truf¬≠fle oaks. This has earned P√©rig¬≠ord its rep¬≠u¬≠ta¬≠tion as the Truf¬≠fle Cap¬≠i¬≠tal of France.

Dis­claimer on Avail­abil­i­ty of Pre-Ordered Air-Flown Items

This is a pre-ordered item at The Bow Tie Duck and will only be avail¬≠able while the pro¬≠duc¬≠er from over¬≠seas is able to sup¬≠ply and allow air-flown deliv¬≠ery. Because this item is sub¬≠ject to sea¬≠son¬≠al avail¬≠abil¬≠i¬≠ty, we require a min¬≠i¬≠mum quan¬≠ti¬≠ty of total orders to be able to ship. If the min¬≠i¬≠mum is not met by our cut-off date, we will have to delay the entire ship¬≠ment. In case of deliv¬≠ery delays, deliv¬≠ery can¬≠cel¬≠la¬≠tions, ‚Äč‚Äúout of stock‚ÄĚ notices, or ‚Äč‚Äúout of sea¬≠son‚ÄĚ notices after pur¬≠chase, you will be con¬≠tact¬≠ed by our Sup¬≠port Team. You will receive a refund or prod¬≠uct replace¬≠ment, or you can choose a new deliv¬≠ery date for your item. In choos¬≠ing to place an order, you agree to the terms and have read that this par¬≠tic¬≠u¬≠lar prod¬≠uct is not on-hand. After a short wait, you will receive your orders fresh from the source.

Storage Instructions

For the best taste and qual¬≠i¬≠ty, con¬≠sume fresh truf¬≠fles with¬≠in 2 or 3 days of their arrival. If you need to store them longer, gen¬≠tly wrap the truf¬≠fles in paper tow¬≠els and place them in a dry, sealed con¬≠tain¬≠er like tup¬≠per¬≠ware or a glass jar. Keep the con¬≠tain¬≠er in the crisper com¬≠part¬≠ment of your refrig¬≠er¬≠a¬≠tor (no low¬≠er than 3¬įC) for up to one week.