Périgord black truffle — Tuber melanosporum, Switzerland, France, Italy or Spain

Winter’s black diamond.

Tuber melanosporum, also known as black truffle or Périgord truffle, has a deep aroma and remarkable length on the palate. It pairs naturally with eggs, potatoes, pasta, celeriac, poultry, meat and scallops.

Species: Tuber melanosporum.
Origin: Switzerland, France, Italy or Spain, depending on availability.
Season: December to March.
Suggested quantity: around 10 to 15 g per person, depending on the dish.

The soil adds nuance; ripeness decides

At equal ripeness, it is above all ripeness that determines the truffle’s flavour and intensity, far more than its origin. Soil, climate and the speed of ripening add nuances, while the aromatic identity remains that of Tuber melanosporum.

We select our truffles for freshness, ripeness and quality, and state the origin of each delivery.

Swiss Truffle Dealers’ tips

The queen of truffles is delicious both raw and cooked. Its versatility in cooking makes it a chef’s ally: oven-roasted chicken with truffle tucked under the skin, jus and sauces, pasta with Parmesan cream, oven-confit celeriac, mashed potatoes or potato mousseline. Controlled cooking helps preserve and showcase its aroma.

It is equally delicious cold, grated or finely sliced. For a cold infusion, let it flavour butter, cream, mayonnaise or cream cheese in the fridge for 12 to 24 hours. For 100 g of butter, Xavier recommends 10 to 15 g of Melanosporum.

For truffle butter: mix 10 to 15 g of fresh black truffle with 100 g of unsalted butter. Leave to infuse for 12 to 24 hours in the fridge in a closed container.

You can also place a few fresh eggs, still in their unbroken shells, in the airtight box with the truffle. In two to three days, the aromas naturally pass through the porous shells.

Explore our recipes and preparation tips

How much should you order?

Allow around 10 to 15 g per person for a main course. Use some to flavour butter or cream and add the rest fresh over each plate.

• 50 g: for a meal for 3 to 4 people.
• 100 g: for 6 to 8 people or several preparations.

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

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.

Keep them in a closed container, individually wrapped in absorbent kitchen paper. Replace the paper daily and check their condition. Clean them only just before use.

See our illustrated storage guide

Delivery in Switzerland

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

We email you when your order leaves us. Check your parcel box and refrigerate the truffles as soon as they arrive.

With Tuber melanosporum, make truffle mayonnaise for a celeriac remoulade.

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.

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