Fresh autumn truffles — Tuber uncinatum Extra, Switzerland or Italy

Extra category: 15 to 100 g per truffle, depending on the delivery.
The selected pack size is the total net weight of the pack. The number of truffles varies according to their size.

The aroma of autumn, in your kitchen.

A plate of pasta, a creamy risotto, eggs… Uncinatum truffles shine in simple dishes. Their woodland, hazelnut and mushroom notes turn an everyday meal into something to look forward to.

At Swiss Truffle Dealers, we supply chefs and enthusiastic home cooks alike. We also share our advice to help you enjoy your truffles at their best.

Species: Tuber uncinatum, also known as Burgundy or autumn truffle.
Origin: Switzerland or Italy, depending on availability.
Suggested quantity: around 20 g per person for a main course.

Xavier’s tip

For beautifully aromatic pasta or risotto, make your truffle butter the day before.

Grate 25 g of Uncinatum into 100 g of butter, mix with a fork and leave to infuse in the fridge for 12 to 24 hours.

Stir in the butter to finish the dish, off the heat, then grate fresh truffle over each plate just before serving. The butter carries the aroma throughout the dish; the fresh truffle adds the finishing touch.

This is our favourite starting point for your first truffle meal.

Explore our truffle butter recipe and other preparations

How to use it in the kitchen

Let the flavour develop cold. Grate or finely chop the truffle into butter, cream or cream cheese, then leave the mixture in the fridge for 12 to 24 hours so the aromas have time to develop.

For hot dishes, add your truffle mixture after cooking, off the heat. Avoid frying the truffle or boiling a sauce that contains it.

Try it in homemade mayonnaise, too: use a little mustard, go easy on the lemon and add finely grated truffle. It is wonderful with burgers, fries, hot dogs, veal sausages and other grilled dishes, as well as vegetables or eggs with mayonnaise.

How much should you order?

For a main course, allow around 20 g per person, divided between the preparation and the final grating.

• 50 g: for two people or a first truffle meal.
• 100 g: one dish for 4 to 5 people, or several smaller preparations.
• 200 g: one dish for 8 to 10 people.
• 500 g: a larger gathering, with enough to make portions of truffle butter as well.

Adjust these quantities to your menu and appetite. For a first taste of truffles or a gift, you can also choose the Discovery Pack — 60 g of truffle with a slicer.

For Uncinatum: around 20 g per person for one dish, or about 30 g for a truffle menu with several courses. Adjust to your recipe and appetite.

To develop truffle flavour in butter, cream, mayonnaise or cream cheese, leave the mixture in a covered container in the fridge for 12 to 24 hours. Within this time frame, a longer infusion allows more truffle flavour to develop in your chosen fat.

For 100 g of butter: 5 to 10 g of white Alba truffle (Tuber magnatum) or 10 to 15 g of black Périgord truffle (Tuber melanosporum). These are Xavier’s infusion tips; adapt the quantity to your preparation and the intensity you prefer.

Freshness and storage

Our best advice: enjoy your truffles as soon as possible after delivery.

They generally keep for 5 to 7 days in the fridge, depending on ripeness and condition. Wrap each truffle in absorbent kitchen paper, replace the paper daily and check their condition.

Want to save some for later? Make truffle butter, let it infuse in the fridge, then freeze it in small portions.

See our illustrated storage guide

Delivery in Switzerland

We dispatch by Swiss-Express “Lune”, Tuesday to Friday, subject to stock availability, for delivery the following morning.

We email you when your order is dispatched. Remember to check your parcel box and refrigerate the truffles as soon as they arrive.

Looking for smaller truffles for cooking?

Discover Fresh autumn truffles — Small-size category, our selection previously reserved for professional kitchens: small truffles that may have broken areas or holes, particularly suited to truffle butter, sauces and grating.

Burgundy, autumn or Bonvillars truffle?

Tuber uncinatum is also known as the Burgundy truffle or autumn truffle. In Switzerland, you may also encounter the name “Bonvillars truffle”. This local name does not mean that all truffles of this species come from Bonvillars. The origin of our selection is stated on this product page.

From one truffle hunter to another, with no middlemen.

We are truffle hunters too. Our Swiss truffles are harvested by us or by our partner truffle hunters.

Origin: Switzerland or Italy, depending on the delivery. Our truffles come directly from our truffle hunters and trusted partners, with no intermediaries.

Enjoy promptly: usually keeps for 5–7 days in the refrigerator, depending on ripeness and condition. Change the absorbent paper daily.