Fresh Black Winter Truffles (Tuber… | 🦆The Bow Tie Duck Manila
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Pre-Ordered Air-Flown Fresh Black Truffles from PĂ©rigord

Black Diamond of Truffles

These gem­stones of the earth, a chal­lenge to find among the roots of trees at dif­fer­ent times of year, are a culi­nary delight. Their fla­vor comes from their aro­ma almost more than their taste in a beau­ti­ful inter­min­gling of sen­so­ry plea­sure. Dogs or hogs are spe­cial­ly raised and trained to hunt them down and retrieve them with­out dam­ag­ing (or eat­ing!) what they find. Read on to see which black truf­fles we have avail­able each season.

Tast­ing Notes from the Curator

Though French truf­fles can be found in Bour­gogne, Provence, Occ­i­tanie, Lor­raine, and Cham­pagne, it is the PĂ©rig­ord region that is called the Truf­fle Cap­i­tal of France. Found at the base of oak and hazel­nut trees, these prized fun­gi have a unique pun­gency and their elu­sive­ness only adds to their value.

  • The sum­mer truf­fle (Tuber aes­tivum): Known in some parts of France as ​“la maĂŻenque”, the May truf­fle, it is avail­able from May to Sep­tem­ber. It tends to be larg­er than the autumn and win­ter species, with a paler inte­ri­or. It is the sub­tlest of the black truf­fles from France, with a del­i­cate hazel­nut per­fume and a mild earthy, almost caramel-creamy, taste on the tongue.
  • The autumn truf­fle (Tuber unci­na­tum): Also known as the Bur­gundy truf­fle, this close rel­a­tive of the sum­mer truf­fle is avail­able from Sep­tem­ber to Novem­ber. It is large, almost brown in col­or, with dia­mond-shaped ​“warts” on its skin. It has a nut­ty, choco­latey smell and taste, and is the sec­ond-best-known truf­fle in France. 
  • The win­ter truf­fle (Tuber melanospo­rum): The crown jew­el of the PĂ©rig­ord region, this French black truf­fle is only avail­able from Novem­ber to March. It is black with del­i­cate white vein­ing inside and is intense in aro­ma and taste. Its scent is earthy with a touch of dried fruit, and it leaves a long-last­ing, mem­o­rable after­taste on the tongue. 

Prepa­ra­tion and Pairings

You only need a lit­tle truf­fle to ele­vate a dish. The best rule is to keep it sim­ple, to allow the rich earth­i­ness of the truf­fle to shine. Using a truf­fle shaver instead of a reg­u­lar peel­er or a knife gives you paper-thin slices that bring out the most fla­vor. Alter­na­tive­ly, you can use a microplane to get small­er sliv­ers, depend­ing on your recipe. Most dish­es only require about 10 grams of truf­fle per person. 

Pas­tas, rice, eggs, and even pota­toes make excel­lent bases for your truf­fle din­ing plea­sure. Truf­fles are best used right at the end of the cook­ing process, grat­ed or sliced into soups or sauces as a fin­ish­ing touch or in the last few min­utes on a flame. Shave them raw over fish or chick­en dish­es or canapĂ©s. You can insert sliv­ers under the skin of whole chick­ens or oth­er poul­try the night before roast­ing. Or, of course, you can grate pieces into but­ter or cream or even mayonnaise. 

For wine pair­ings, truf­fles go best with wines that are not heav­i­ly aro­mat­ic. Your choice ulti­mate­ly depends on your over­all dish, but here are a few rec­om­men­da­tions. Among white wines, we sug­gest wines from the Rhineland, an Ital­ian Ries­ling, or a Verdic­chio with a slight­ly bit­ter after­taste. For red wines, go soft, rather than full-bod­ied, with the smooth tan­nins of a Neb­bi­o­lo or Pinot Noir.

A Fun­gi with Its Own History

Some of the ear­li­est records on truf­fles come from Egypt, when Pharaoh Khu­fu built the Great Pyra­mids of Giza. He offered truf­fles as del­i­ca­cies to dig­ni­taries from all over the world. Truf­fles reached France when Fran­cois I took the then-hum­ble peas­ant for­ag­ing (often boiled like a pota­to!) to his own table in the 16th cen­tu­ry. This culi­nary trea­sure tru­ly came into its own in the 19th cen­tu­ry, when Baron Bertrand de Malet plant­ed oak trees in Sorges, a com­mune of France that is now part of the PĂ©rig­ord region. His method of truf­fle farm­ing turned the region’s declin­ing wine for­tunes — the vines were dying from a viral infes­ta­tion — around with plan­ta­tions of truf­fle oaks. This has earned PĂ©rig­ord its rep­u­ta­tion as the Truf­fle Cap­i­tal 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 avail­able while the pro­duc­er from over­seas is able to sup­ply and allow air-flown deliv­ery. Because this item is sub­ject to sea­son­al avail­abil­i­ty, we require a min­i­mum quan­ti­ty of total orders to be able to ship. If the min­i­mum is not met by our cut-off date, we will have to delay the entire ship­ment. In case of deliv­ery delays, deliv­ery can­cel­la­tions, ​“out of stock” notices, or ​“out of sea­son” notices after pur­chase, you will be con­tact­ed by our Sup­port Team. You will receive a refund or prod­uct replace­ment, or you can choose a new deliv­ery date for your item. In choos­ing to place an order, you agree to the terms and have read that this par­tic­u­lar prod­uct is not on-hand. After a short wait, you will receive your orders fresh from the source.

Storage Instructions

For the best taste and qual­i­ty, con­sume fresh truf­fles with­in 2 or 3 days of their arrival. If you need to store them longer, gen­tly wrap the truf­fles in paper tow­els and place them in a dry, sealed con­tain­er like tup­per­ware or a glass jar. Keep the con­tain­er in the crisper com­part­ment of your refrig­er­a­tor (no low­er than 3°C) for up to one week.

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Upon order, our logistics ducks will prepare your delicacies and our delivery partner will come to you with your items in an insulated box.