Tuber melansporum Harvest season October-January

Black winter truffle.
The black diamonds of Mother Earth are truly the best way to explain Tuber melanosporum. Usually, when referring to black truffle, this is the one, and — although more often referred to as black winter truffle, since it is found only during the coldest months. Other times termed the sweet truffle due to its exquisite aromas, it is the most precious of the black truffles, and the second most desired one after the Tuber magnatum pico. The Tuber melanosporum has a distinctively deep earthy aroma with a full-bodied and somewhat peppery flavour. Indulge in them naturally; a few raw slices accompanied only by some tasty hard cheeses and meats and an excellent olive oil. Shave them over any hot dish, as the perfect finish to a lovely cut of marbled beef. Sautée them in oil, or have them in any creamy sauce, the Tuber melanosporum marries perfectly with fat. There are endless delicious possibilities with this unique gem.



Typically, rather small, although they can vary from the size of a hazelnut and up to the size of an orange. The colder temperature in the soil, the smaller and more compact they are, and therefore, packed with more flavour. Outside is insignificantly knobby with small black colour warts that are not very prominent and are usually round in shape.

Uniquely fragrant with clear woody, earthy notes, peppery to the nose with aromas like saffron, petrol and dark chocolate. An exquisite, robust taste packed with umami and rich flavours of dark chocolate, freshly ground pepper, roasted coffee, and so many more, so full of complexity.


It is essential that you clean a truffle only a few minutes before it´s put to use. Rinse it under a thin stream of cold water and use a small brush for the more stubborn parts. If light soil is found in its captivities and your brush does not fit, carve out what remains utilising just the edge of a knife.

Serving/Pairs with

This diamond may be enjoyed in thick slices and simply served raw with quality olive oil and hard goat cheese; you truly will sense the sweetness of it. Or thinly shave it over a perfectly marbled, grilled prime cut rib-eye. Tuber melanosporum is a perfect match for fat, so they are also greatly enjoyed sautéed in oil that will enhance the peppery taste of the truffle. Another exquisite pairing is with creamy, buttery sauces served with some veal, beef, vegetables or pasta. A diamond is always the perfect fit for any royal dish.

Shelf life

7-10 days


A truffle should always be savoured as fresh as possible. Nevertheless, you can keep it for a few days after it has been foraged, by storing it correctly. Let the soil remain around the truffle when you store it to help sustain its freshness. Wrap them individually in paper or an airy fabric and change this wrapping at least once a day. Store them in your fridge in a container that is not airtight – the truffle needs to breathe. Please have in mind that many dairy products including eggs (and your kid’s chocolate milk) will absorb the truffle aroma, in which you may choose to store the truffles rather in a wine cabinet (at the cooler part) than in your regular fridge. Well, only if you do not like to have the pleasant aromas of truffles in your other products.

If you store them for a few days, it is critical to monitor their maturity continually. With the slightest sign that the truffle is softening, it is highly encouraged to consume it immediately, for its maturity is deteriorating rapidly and these gems of the Earth should never go to waste.