Fresh Black Perigord Truffle (50g)
$125.00 A BOTTLE
Freshly harvested Superior Perigord Truffles from Manjimup. Perfect for your next culinary adventure. These fresh truffles will be between 12 and 30 grams each and are of extra class quality with a distinctively truffle shape.
*Fresh Truffle orders ship every Monday, depending on availability.
Orders close Thursday night at midnight for Monday shipping. Orders after this will go into the next Monday delivery.
MEET THE MAKER
“At The Truffle & Wine Co., Mother Nature hides her finest jewels on the roots of 13,000 hand-selected Oak and Hazelnut trees, inoculated at planting with spores from the French black Perigord truffle. Buried beneath the base of our trees, white thread-like mycelium attaches to the root and similar to the umbilical cord between a mother and child, feeds the truffle nutrients from the surrounding environment as well as sugars produced by the host tree. Springtime in the truffière sees branches budding and truffles beginning to develop on the tree roots beneath the soil. To grow and ripen they need a warm summer season and true cold snap in the winter. The hunt begins in early winter from late May to late August, when the sensitive noses of our trained dogs detect the unique scent of the truffle and lead our professional truffle hunters to the buried treasure.
Covering 40 kilometres of truffle tree rows every seven days, means our expert hunters and dogs never leave a ripe gem in the ground, making The Truffle & Wine Co. the most successful truffiere in the Southern Hemisphere. Join them on a truffle hunt.”
“Impossible to describe and amazing to experience, the most prized truffle in French cookery is the black Perigord truffle, which is said to have first enchanted diners in the 15th century. Soft, rich soil and a cool temperate climate makes the unique terroir at the Truffle & Wine Co. the ideal location for cultivation of world-class superior black perigord truffles and award winning wine. The Truffle & Wine Co.’s black truffles were cultivated in Manjimup, Western Australia, in 1997 and are now in demand by Chef’s worldwide. When truffles are fully mature they areimperfectly round in shape and black in colour, with a dense black interior that is striated with white veins. Truffles are firm to the touch and resemble the texture of a potato, and while they are certainly not coveted for their appearance, their aroma, flavour and lingering taste make them exciting.”