Fresh Burgundy Black Truffle (Tuber Uncinatum)

• Burgundy Truffles (French: truffe de Bourgogne; Italian: tartufo nero di Fragno or scorzonera, “bark”; Spanish: trufa de verano; Swedish: svart sommartryffel), have an intense, hazelnut-like aroma and are highly prized for their gastronomic qualities. They are used in the haute cuisine of France and Italy, as well as a substitute for the Périgord black truffle (T. melanosporum).
• With bodies (ascocarps) from 2 centimeters (1 in) to 10 centimeters (4 in) in diameter, burgundy truffles are relatively large. Their brown or black outer skin (peridium) forms pyramidal warts about 3 to 9 mm wide, resembling rough bark.
• Burgundy truffles are harvested from September to late December, sometimes also until late January.
• Burgundy truffles are found across Europe, from Spain to Eastern Europe.
• The flavor, size, and color of summer truffles (Italian: tartufo estivo) are similar to that of burgundy truffles, but their aroma is less intense and the flesh (gleba) is a paler hazel color.

   

• As their name suggests, summer truffles are harvested earlier than burgundy truffles, from May to August.

Product life: 1 to 2 weeks, kept in a refrigerator at 37.5 F (3 C ), wrapped in a paper towel.

We recommend consuming the truffles as soon as possible.