It is shipped with a porexpan packaging designed to guarantee maximum quality, aroma and freshness, without breaking the cold chain during the entire shipping process.
The black truffle (Tuber Melanosporum), better known as the Perigord truffle, is one of the most-prized truffle varieties in haute cuisine. Its potent aroma and its subtle and intense flavour make it an excellent delicacy for the most discerning palates.
Known as the black gold of gastronomy, the large investment made by Spain in this type of cultivation has positioned the country as the main global producer.
Uses of the Melanosporum truffle
Like the Mangnatum truffle, the black truffle cannot be cooked and therefore it is mainly used to decorate dishes of pasta, salads, etc. It is important to combine it with mild flavours in order to fully appreciate the magnificence of the black truffle.
The black truffle is a product that goes a long way and therefore, only a small amount is needed to enjoy it.
How should the Melanosporum truffle be frozen?
The best way to ensure it does not lose its properties is by wrapping it in cling film. It is important to ensure that the truffle cannot breathe, because this will make it lose its aroma. When needed, only take the amount required, ensuring that the rest does not defrost.