Dried Black Winter Truffles – Tuber melanosporum

Dried Black Winter Truffle (Tuber melanosporum)

Dried Tuber melanosporum gives professional and home kitchens a measured black winter truffle format for sauces, risotto, pasta, eggs, compound butter, fillings, and food production. It is intended for cooked or warm applications where moisture and fat can release and carry the truffle aroma.

Product details

• Species: black winter or Périgord truffle (Tuber melanosporum)
• Format: dehydrated truffle
• Pack sizes: 100 g, 200 g, 500 g, and 1 kg
• Flavor: deep earth, musk, mushroom, and cocoa-like notes
• Ingredient statement: currently listed as dried Tuber melanosporum; verify the final package label
• Storage: reseal after opening and follow the temperature and best-before directions on the package

How chefs use dried melanosporum

Crumble or grate the truffle over a warm finished dish and allow a few minutes for moisture and heat to soften it, or rehydrate the required amount before adding it to a sauce or filling. Butter, cream, cheese, eggs, stock, and olive oil help distribute the aroma. Use the product as a concentrated ingredient rather than presenting it as identical to fresh truffle.

Restaurant and wholesale packs

The 100 g and 200 g sizes suit regular kitchen use; 500 g and 1 kg packs support production, catering, and distribution. For current-lot origin, case quantities, ingredient documentation, or storage specifications, contact info@trufflecart.com.

Dried Tuber melanosporum FAQ

Does dried truffle need to be rehydrated?
It can be softened by a warm dish or rehydrated separately, depending on the recipe and package directions.

Is dried truffle as aromatic as fresh?
No preservation method is identical to fresh. Dried truffle is best chosen for convenience, measured portions, and cooked applications.