The most important truffle variety in Spain is Truffle Melanosporum or Black Truffle. Its harvesting period goes from November to March, being the Christmas dates the moment of maximum consumption.
Truffles are hypogeous fungi of the class Ascomycetes hidden below the surface of the soil, about 20 centimeters deep, which develop into the roots of certain woody plants, especially the Quercus genus, creating a symbiotic relationship.
The truffle is made up of the truffle or mycelium, the truffle or fruiting body and the ascas, with spores inside it from two to six. Its dimensions are 3-6 centimeters and its weight is from 20 to 200 grams. They have an asymmetrical and rounded shape, while their characteristic black color makes them known as black diamond.
The Kermes oak, the oak, the hazel and the holm oak are usually considered truffle species, since truffles are grown in their roots. They are highly valued in the kitchen for their great flavor and deep aroma, capable of enhancing any dish, even the most basic. A small amount of truffle is needed to flavor food in order to use it in the kitchen. They are a fungus with few fats and high water level that have many vitamins and minerals and have medicinal properties.
The truffles can be consumed fresh, raw or cooked, grated in fine powder or processed into steaks, in addition to accompanying dishes of meat, poultry, pates and salads among others. It is also used as a seasoning.