Fresh Burgundy Truffles from the European Harvest
Fresh Burgundy truffle, Tuber uncinatum, is also called the autumn truffle. It has a dark, textured exterior and brown marbled flesh with pale veining. Truffle Cart’s live product information identifies European sourcing; the exact country can vary with the current lot. The principal harvest is listed as September through January, with a shorter weather-dependent window in March and April. Contact Truffle Cart when a specific origin or harvest date is required.
Flavor and chef applications
Burgundy truffles offer an earthy, nutty aroma with noticeable hazelnut notes. Their profile is fuller than a summer truffle but generally softer than Tuber melanosporum. Shave them over warm pasta, risotto, eggs, potatoes, poultry, or soft cheese. They also work well in compound butter and cream-based infusions. Keep the supporting ingredients simple and avoid aggressive heat so the aroma remains clear.
Pack sizes and grades
The live product record lists 500g (17.64oz) and 1kg (35.27oz) packs in First Class and 2nd Class. First Class is the presentation choice for whole truffles and table-side shaving. 2nd Class is useful when appearance matters less and the truffle will be sliced, chopped, or infused. The product selector displays current stock and live pricing for each combination.
Storage and wholesale ordering
On arrival, wrap each truffle in clean, dry paper towel and refrigerate in a covered glass or food-safe container at 2–4°C (35–39°F). Replace the towel daily and clean the truffle only just before service. For the strongest aroma, plan to use fresh Burgundy truffles promptly.
For restaurant service, recurring purchasing, retail quantities, or lot-specific questions, contact Truffle Cart at info@trufflecart.com or +1 (628) 226-5795.
Frequently asked questions
How does Burgundy truffle differ from summer truffle?
It is typically earthier and more aromatic, with a deeper hazelnut character.
Which grade should a restaurant choose?
Choose First Class for visible presentation and 2nd Class for slicing, sauces, butter, or other kitchen preparation.