FRESH, FRESH FROZEN AND DRIED MUSHROOMS

 

FRESH TRUFFLES from France and Italy

 

Out of over 65 different types there are really only four types of truffles which are of interest for culinary purposes:

  • Black Truffle
  • Burgundy Truffle
  • White Alba Truffle
  • White Summer Truffle
   

Black Truffle (Tuber Melanosporum or Truffle from Périgord)

which comes from the south of France, available fresh from December to March, also available all year round frozen or preserved.

Burgundy Truffle (Tuber Uncinatum)

which comes from the South of France, available from October to December.

White Alba Truffle (Tuber Magnatum)

which comes from Piedmont in Italy, available fresh from end of September to early December.

White Summer Truffle (Tuber Aestivum or "Truffe de la Saint Jean"

which comes from the South of france, available fresh from May to August and frozen all year round.

 
   

BLACK TRUFFLE (Melanosporum) LABELLING :

  
    Fresh Black Truffle (Whole):  
    Available from end of November to end of March.  
    Fresh Frozen Truffle ( Whole or Pieces):  
    Available all year round.  
    Peeled (Pelée):  
   
Preserved hand peeled Truffle. The advantage of this product is that the skin doesn't mask any internal flaw and the shape is better and more regular than when extracted from the ground.
  
    Brushed Extra (Brossée Extra):  
    Whole Truffle of excellent quality and of regular form.  
    Brushed First Choice (Brossée Premier Choix):  
    Whole Truffle of good quality and of irregular form.  
    Pieces (Morceaux):  
   
Truffle pieces from a good quality truffle, but one which has been broken during gathering or damaged due to frost or drought.
  
    Peelings (Pelures):  
    Skins from peeled first choice truffles and second choice truffle pieces.  
    Fragments (Brisures):  
    Pieces of truffle which come from a truffle broken during cleaning or small pieces of second choice truffles.  
       
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