Fresh Black Winter Truffles – Tuber melanosporum

Fresh Black Truffles for Chefs and Wholesale Buyers

Fresh black truffle, Tuber melanosporum, is commonly called the Périgord truffle or black winter truffle. It has a rough, dark exterior and black-brown marbled flesh with fine white veins. Season and origin change through the year: the live product information lists winter sourcing from Italy, France, and Spain, with Southern Hemisphere supply from Chile and Australia outside the European harvest. Contact Truffle Cart to confirm the origin of the current lot before placing an origin-specific order.

Flavor and chef applications

Tuber melanosporum has a deep earthy and musky aroma, with forest-floor and subtle cocoa-like notes. Gentle warmth helps release its aroma, making it useful in sauces, compound butter, soft scrambled eggs, pasta, risotto, potatoes, poultry, and meat dishes. It may also be shaved raw over warm food at the table. Avoid prolonged high heat and pair it with clean, fat-forward ingredients that allow the truffle to remain the focus.

Pack sizes and grades

The live product record lists 100g (3.53oz), 200g (7.1oz), 500g (17.64oz), and 1kg (35.27oz) packs. Grade choices are Extra Class, First Class, Cut Class, and Small Class. Extra and First Class suit whole-truffle presentation and slicing; Cut and Small Class are practical for sauces, butter, fillings, and high-volume kitchen preparation. Check the selectors for current availability and live pricing.

Storage and wholesale ordering

Wrap each truffle in clean, dry paper towel and refrigerate in a covered container at 2–4°C (35–39°F). Replace the towel daily, inspect the truffles, and clean them only shortly before service. Fresh truffles are perishable and should be used promptly while their aroma is strongest.

For recurring restaurant supply, wholesale quantities, current origin, or grade selection, contact Truffle Cart at info@trufflecart.com or +1 (628) 226-5795.

Frequently asked questions

Can black truffle be warmed?
Yes. Gentle heat in butter, eggs, sauces, pasta, or risotto helps release its aroma; avoid prolonged high heat.

Which grade works well for kitchen production?
Cut or Small Class is practical when the truffle will be chopped, infused, or incorporated rather than displayed whole.