Fresh truffle is one of the most select and precious products of haute cuisine. Its delicate preservation makes it a food that must be consumed quickly.
Fresh truffle is one of the most select and precious products of haute cuisine. Its delicate preservation makes it a food that must be consumed quickly, never exceeding 12 days in the refrigerator or a year if it is kept in the freezer. That is why logistics is basic to ensure that the truffle has been recently extracted from the ground.
The time of conservation in fresh can vary in function of the variety of truffle. White truffles and black truffles are very perishable products, while summer truffles have a somewhat higher fresh life.
They should be consumed in a maximum period of 12 days, being stored in the refrigerator and inside a glass container. The cooling temperature must be between 2ºC and 4ºC. In specific cases, rice can be put inside the container, in this way it will absorb the humidity and the conservation period will be longer.
Another method of preservation may be to use an airtight container (other than plastic) or a clay container with absorbent paper or a slightly damp cloth.
A somewhat more laborious preservation system would be by submerging it in some variety of mild vinegar such as apple, brandy, dry sherry or sunflower oil. In this way, the duration of the fresh truffle will be much longer. It should be noted that, over time, it will end up losing its own aroma and will take on its own vinegar.
The best way to preserve the truffle for a long period would be to freeze it. The best way to ensure that you do not lose your properties would be wrapping it with clear film. It is important to make sure that the truffle does not breathe, otherwise it will lose its aroma. When its use is required, only the desired quantity should be removed, thus preventing the rest from being defrosted.
Following these conservation tips, you can enjoy this wonderful product with complete peace of mind.