Whole black winter truffle (Tuber melanosporum) in brine

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Whole black winter truffle (Tuber melanosporum) in brine with its natural juice

Net 10g jar (single format). 

 

Price per 100g, all tax included: 249€50.

  

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Our whole black winter truffles have to be macerated in a fat before cooking to let their flavor develop and then take the maximum advantage of them.

Stir for example our whole black winter truffles in the scrambbled eggs, then let rest the blend in the refrigerator for about 1 hour and an half before cooking the omelette. This resting time allows the fat from the eggs to capture the truffle scent.

Also use our whole black winter truffles to make a sauce with sour cream or butter: in the same way, add your whole black winter truffles in advance in cream or butter, then let the blend rest in the refrigerator for about 1 hour and an half before heating your sauce.

Our whole black winter truffles are famous in sauces with meat, roasted or grilled poultry, scallops (schnitzel) with cream, sea scallops and shellfish as well. Our whole black winter truffles are also excellent in a risotto or on top of green asparagus simply fried in butter!

Canned whole black winter truffles transmit the flavors they have kept in their pot for about 1 hour and an half after opening. It is important to cook very quickly canned whole black winter truffles so that they send all their flavors to the dish being prepared.

Keep in mind that in general, truffle does not like to be heated, otherwise it may lose its flavors: add our sliced black truffles, only at the end of your recipe whenever possible.

Warning about the black truffle scent: as this preparation of whole black winter truffle in brine has been sterilized, its scent has been reduced and is therefore much less powerful than that of fresh truffle. If you want to find the aromatic power of fresh truffle, we recommend you to use our summer truffle carpaccio which contains olive oil flavored with black truffle aroma.

See our recipes :

- with our sliced black winter truffle (brisures de truffes noires)our omelette with sliced black trufflesour scrambled eggs with sliced black trufflesour sea scallops with sliced black trufflesour lobster sauce with sliced black trufflesour oysters sauce with sliced black truffles and our truffled brie cheese;

- with our black winter truffleour fresh tagliatelle with duck foie gras with black truffles; our tagliatelle with black truffles and veal jusour cocotte eggs with black truffles and foie grasour red mullet portfolio and cauliflower cream with black truffleour sole fillets and asparagus with black truffle; our risotto with black truffles and veal jus and our salad with black truffles;

- with our black truffle juice (jus de truffe noire)our easy sauces with black truffle juice; our risotto with black truffle juiceour potato puree with black truffle juiceour soft-boiled eggs with bread fingers in black truffle juiceour quail scrambled eggs with black truffle juice and green asparagus;

- with our summer truffle (truffe d’été)our Alsatian pasta with foie gras and summer truffle sauceour risotto of pasta shells with ham and summer truffles and our risotto with summer truffles;

- with our summer truffle carpaccio (carpaccio de truffe d’été) as well: our poultry with summer truffle carpaccioour warm little toast with summer truffle carpaccio and sea salt with black truffleour tournedos Rossini with summer truffle carpaccio and sea salt with black truffle.

 

See our other different kinds of truffles in brine as well:

Our sliced black winter truffles,

Our summer truffle carpaccio,

Our summer truffle,

Our black winter truffle juice.

  

See also our other mushrooms in brine:

Our porcini in brine,

Our little chanterelles in brine,

Our chanterelles in brine,

Our morels in brine,

Our mixed mushrooms in brine.

 

Discover our other mushroom products:

- Mushroom powders,

- Dried mushrooms,

- Pickled mushrooms,

- Mushrooms in brine,

- Truffles in brine,

- Condiments and culinary preparations (salts, oils, vinegars, mustards, butter, sauce base, creams, spreads, pesto, honey, liqueur),

- Quick preparations (soups, sauces, pasta, rice, savory cake, meat terrines),

- Gourmet baskets (gift ideas).


And let yourself be surprised by our selection of nice objects:

- Mushroom knives,

- Books (mushroom identification, cooking mushrooms, beautiful mushroom pictures),

- Stuffed mushroom toys,

- Carved wooden mushrooms,

- Humorous mushrooms ceramic figurines (mushrooms in love).

 

 
Data sheet
FamilyTruffles in brine
UseWith meat and poultry (roasted or grilled), scallops (schnitzel) with cream, sea scallops, lobster or even oysters. Also in an omelette, scrambled eggs, in a risotto, in a farce in a mayonnaise or a truffle sauce.
PreparationInfuse with its juice in egg or sour cream before cooking.
 
Recipes

In this section, our recipes are grouped by type of truffles and ranked in the following order:

-       Recipes with our black truffles

-       Recipes with our sliced black truffles

-       Recipes with our summer truffle carpaccio

These recipes are available as downloadable individual records. You will find them in this section, as well as in the “Good recipes” category in our blog.

You will find recipes based on the following type of truffles in the “Good recipes” category in our blog (individual sheets to download also available):

-       Recipes with our summer truffle

-       Recipes with our black truffle juice

 

RECIPES WITH OUR BLACK TRUFFLES

 

Fresh tagliatelle with duck foie gras with black truffles (recipe for 4 people - preparation time: 15 min - cooking time: 7 min):

Throw 500g of fresh tagliatelle in salted boiling water (with our salt with forest mushrooms and herbs). Leave to cook for 5 to 7 minutes according to your taste, drain carefully. Quickly add a tablespoon of thick fresh cream (in which you will have previously allowed the black truffle cut into thin slices to infuse for about 1 hour 30 minutes in the refrigerator) and a hint of grated nutmeg. Place slices of block of foie gras (about 140g) on the hot tagliatelle and sprinkle with the finely sliced black truffle. Add either a few grains of our sea salt with black truffle to rediscover the pleasure of the crunchiness of the "fleur de sel", or sprinkle our finely ground summer truffle seasoning in powder. Serve immediately.

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Tagliatelle with black truffles and veal jus 
(recipe for 4 people - preparation time: 15 min - cooking time: 7 min):

Start by making your veal jus (recipe at the end of the section). Once the veal jus is made, reduce it and whip it in butter (it's up to you to judge the amount needed to transform the juice into a sauce: add pieces of butter as you go, incorporating it with a whisk) . Once the sauce is ready, adjust the seasoning if necessary (with our salt with forest mushrooms and herbs) and stir in half of your black truffle cut into thin slices. Keep warm.

Boil a large pot of salted water (with our salt with forest mushrooms and herbs) and add a cube of chicken stock to flavor the fresh tagliatelle. Once the cube has dissolved, cook your 500g of tagliatelle al dente (see the cooking time on your package while checking from time to time). Drain the tagliatelle, return them to the pan and pour part of the veal - black truffle sauce. Keep the rest of the sauce warm to add more to the plates when ready to serve.

Serve the tagliatelle in very hot plates and sprinkle them with the sauce. Then sprinkle with the rest of the black truffle slices and finish with a drizzle of olive oil (for example, our condiment flavored with black truffle and with extra virgin olive oil in a large bottle or small size bottle with spraying nose) and either with a few grains of our sea salt with black truffle to rediscover the pleasure of the crunchiness of the "fleur de sel", or with our finely ground summer truffle seasoning in powder. Serve with freshly grated Parmesan.

Recipe for veal jus: in a heavy-bottomed casserole dish over a very hot fire, put a drizzle of olive oil (for example, our condiment flavored with black truffle and with extra virgin olive oil in a large bottle or small size bottle with spraying nose). Grasp and color the pieces of veal shoulder on all sides, turning them evenly. Add a piece of butter, lower the heat and continue coloring by placing a half-closed lid on the casserole dish. When the veal is well colored, add the aromatic garnish (a carrot, an onion, a shallot, a head of garlic and a leek cut into pieces). Leave to color for a few more minutes. Pour everything into a colander to degrease the veal trimmings. Put the container back on the heat and deglaze with a little water or white wine (in moderation). Put the ornaments back in the saucepan, add water to their height. Add a bouquet garni, season with our salt with forest mushrooms and herbs and cook for 1 hour over very low heat. At the end of cooking, remove the liquid (having reduced by about a third, it should have a syrupy consistency) and pass it through a very fine sieve. Cool the juice as quickly as possible by plunging it into an ice cube tray.

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Cocotte eggs with black truffles and foie gras (recipe for 4 people - preparation time: 5 min - cooking time: 10 min):

Preheat the oven to 180 ° C (Th.6). Butter the inside of the ramekins or mini casseroles. Line the bottom with strips of black truffle. Gently crack an egg in each of the 4 ramekins, taking care not to break the yolk. Sprinkle with small cubes of foie gras (around 50g of semi-cooked duck foie gras or, failing that, a block of foie gras). Sprinkle with a spoonful of liquid crème fraîche. Season either with our salt with forest mushrooms and herbs, or with a few grains of our sea salt with black truffle to rediscover the pleasure of the crunchiness of the "fleur de sel", or with our finely ground summer truffle seasoning in powder. Bake in the oven at 180 ° C for 10 to 15 minutes. Serve with an arugula salad and with breadcrumbs of toasted and buttered country bread.

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Red mullet portfolio and cauliflower cream with black truffles (recipe for 4 people - preparation time: 30 min - cooking time: 20 min):

Preheat your oven to 220 ° C hot air. Clean the cauliflower: remove the green tops, carefully cut each flower and wash them. Reserve a few heads of cauliflower for the end. Put the rest of the cauliflower in a saucepan, pour milk up to the heads and cook for 15 minutes over low heat, half covered, taking care that the milk does not overflow. Mix the cauliflower with the cooking milk until you obtain a smooth cream. Season with our salt with forest mushrooms and herbs and keep warm.

Cut 40g of Gascon black pork belly into thin sticks. Melt them in a skillet over low heat, until they get a nice color. Keep warm.

Ask your fishmonger to prepare 4 wallet red mullet. Wash them under running cold water, dry them well with paper towels and place them, skin side up, on a baking sheet lined with baking paper. Brush the skin of the red mullet with olive oil (for example, our condiment flavored with black truffle and with extra virgin olive oil in a large bottle or small size bottle with spraying nose), season with our salt with forest mushrooms and herbs and bake for 4 min.

Pour the hot cauliflower cream into the plate, place the portfolio mullet and sprinkle with the belly sticks and our black truffle cut into thin slices. With a microplane, grate the raw cauliflower heads, previously set aside, on top of your plate along with the lime zest. Season as a final touch either with a few grains of our sea salt with black truffle to rediscover the pleasure of the crunchiness of the "fleur de sel", or with our finely ground summer truffle seasoning in powder.

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Sole fillets and asparagus with black truffles (recipe for 4 people - preparation time: 60 min - cooking time: 30 min):

Clean the asparagus under cold water and trim the tails (breaking with your hand: the tail will break in the right place) in order to remove the excessively fibrous parts. Separate the heads from the tails, and bud the heads (that is, remove the small green pimples, just under the head, using a knife). Cook the asparagus tails in a saucepan of salted boiling water (using our salt with forest mushrooms and herbs) for 7 to 8 min and plunge them into a bowl of cold water with ice cubes to stop cooking and set the color green. Mix the asparagus tails with a drizzle of oil (for example, our condiment flavored with black truffle and with extra virgin olive oil in a large bottle or small size bottle with spraying nose) and a little water if necessary in order to get a grout. Pass it through a very fine sieve and adjust the seasoning with our salt with forest mushrooms and herbs. Keep apart.

Select 2 beautiful asparagus heads, cut them in half and cut them into thin slices with a mandolin. Brush the asparagus slices with olive oil (for example, our condiment flavored with black truffle and with extra virgin olive oil in a large bottle or small size bottle with spraying nose) and season them with our salt with forest mushrooms and herbs. Cook the rest of the heads in a saucepan of boiling salted water for 5 min and put them in a bowl of cold water with ice cubes to stop the cooking and fix the green color; then drain them.

Preheat your oven to 150 ° C hot air. Rinse 4 sole fillets under cold water and pat dry. Season with our salt with forest mushrooms and herbs on 2 sides and place them in a gratin dish. Chop half of the black truffle; reserve the other half for the end of the recipe.

Drizzle the sole fillets with the chopped black truffle, a drizzle of olive oil (for example, our condiment flavored with black truffle and with extra virgin olive oil in a large bottle or small size bottle with spraying nose), 10 cl of lemon juice and 20 cl of chicken stock. Place 50g of butter cut into thin slices throughout the dish; then bake for 10-12 min. Add the asparagus heads 5 minutes before the end of cooking. When the cooking is finished, remove the dish from the oven and pour the juice into a saucepan. Reduce it and whip it up in butter (it's up to you to see the amount needed to obtain a smooth sauce). Remember to heat your asparagus coulis and cut the remaining black truffle into thin slices.

In hot plates, pour asparagus coulis in the center, place the sole fillets on one side, straddling the coulis, and on the other side, interspersed with the asparagus heads with the slices of black truffles and slices of raw asparagus. Sprinkle the sole fillets with the sauce and finish either with a few grains of our sea salt with black truffle to rediscover the pleasure of the crunchiness of the "fleur de sel", or with our finely ground summer truffle seasoning in powder.

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Risotto with black truffles and veal jus (recipe for 4 people - preparation time: 25 min - cooking time: 45 min):

Start by making your veal jus (recipe at the end of the section). Then reduce it over low heat to obtain a slightly strong juice. At the same time, preheat 1 to 1.5 liters of poultry broth.

In a casserole dish, melt a knob of butter with a drizzle of olive oil (for example, our condiment flavored with black truffle and with extra virgin olive oil in a large bottle or small size bottle with spraying nose) and sauté a chopped onion (without coloring).

Pour in 320g of Carnaroli or Arborio rice and pearl it (fry until the rice takes on a pearl color). Once pearly, deglaze the rice with 15cl of white wine and start your timer for 18 min. Once the white wine has evaporated (it's very fast, a few seconds), wet the rice with the broth, mix and add more broth as and when necessary. Halfway through cooking, finely grate half of your black truffle on the risotto while continuing to cook.

From the last 5 minutes remaining on the timer, taste the rice. Depending on the wattage of your griddle, the amount of rice, the size of your casserole dish, etc., the rice may already be or far from cooked. Once you have judged the rice to be al dente, that it only needs 1 to 2 minutes of cooking, add 70g of grated Parmesan and 40g of butter to bind everything together and cover it. Put the covered casserole dish off the heat and let the risotto stand for 1 to 2 minutes (it will continue to swell and cook a little, hence the need to remove it from the heat beforehand). Finish by sprinkling it with a little white wine and adjust the seasoning if necessary with our salt with forest mushrooms and herbs.

Serve the risotto on your plates and sprinkle it with the hot veal jus. Then sprinkle with slices of black truffles and finish with a drizzle of olive oil (for example, our condiment flavored with black truffle and with extra virgin olive oil in a large bottle or small size bottle with spraying nose) and add either a few grains of our sea salt with black truffle to rediscover the pleasure of the crunchiness of the "fleur de sel", or sprinkle our finely ground summer truffle seasoning in powder.

Recipe for veal jus: in a heavy-bottomed casserole dish over a very hot fire, put a drizzle of olive oil (for example, our condiment flavored with black truffle and with extra virgin olive oil in a large bottle or small size bottle with spraying nose). Grasp and color the pieces of veal shoulder on all sides, turning them evenly. Add a piece of butter, lower the heat and continue coloring by placing a half-closed lid on the casserole dish. When the veal is well colored, add the aromatic garnish (a carrot, an onion, a shallot, a head of garlic and a leek cut into pieces). Leave to color for a few more minutes. Pour everything into a colander to degrease the veal trimmings. Put the container back on the heat and deglaze with a little water or white wine (in moderation). Put the ornaments back in the saucepan, add water to their height. Add a bouquet garni, season with our salt with forest mushrooms and herbs and cook for 1 hour over very low heat. At the end of cooking, remove the liquid (having reduced by about a third, it should have a syrupy consistency) and pass it through a very fine sieve. Cool the juice as quickly as possible by plunging it into an ice cube tray.

You can also use our already prepared mixture to make a risotto with mushrooms and summer truffles.

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Salad with black truffles

The "green oak leaf", the "lettuce heart" or even the "lamb's lettuce" are very suitable for this preparation. Be careful, have a light hand on the sauce which must let out the scent of the black truffle: vinaigrette (prepared for example from our condiment flavored with black truffle and with extra virgin olive oil in a large bottle or small size bottle with spraying nose, as well as from our Modena balsamic vinegar flavored with black truffle in a large bottle or small size bootle with spraying nose) or lemon sauce according to your taste, using fresh herbs instead of onions, shallots or garlic (for seasoning you can use our salt with forest mushrooms and herbs). The black truffle will be coarsely grated on the salad and then sprinkle lightly either a few grains of our sea salt with black truffle to rediscover the pleasure of the crunchiness of the "fleur de sel", or our finely ground summer truffle seasoning in powder.

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We suggest that you adapt as well our recipes based on sliced black winter truffles in brine.

 

RECIPES WITH OUR SLICED BLACK TRUFFLES

 

Omelette with sliced black truffles (Recipe for 4 people - Preparation time: 5 min - Maturation time: 1 hour ½ - Cooking time: 3 min):

Mix the contents of 2 jars of our sliced black truffles and their juice with 8 scrambled eggs. Let the truffle slices macerate in the eggs for 1 hour and an half (we advise you to put them back into the fridge during that time). 

Season according to your taste with our sea salt with black truffle (fleur de sel à la truffe noire) and cook quickly in a pan with 50g butter. 

Before serving, add our summer truffle (truffe d’été) cut into thin strips on top of the omelette, or our summer truffle carpaccio.

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Scrambled eggs with sliced black truffles (Recipe for 2-3 people - Preparation time: 10 min - Cooking time: 5 min):

In a bowl, mix 2 tablespoons of thick cream (about 50g) with the content of our jar of sliced black truffle, and season according to your taste with our sea salt with black truffle (fleur de sel à la truffe noire)

Then crack your 5 eggs into a bowl and beat lightly with a fork to break the yolk. 

Boil a large pot of water to use as a double boiler by placing a smaller pan in which you will melt 50g butter before adding the eggs. 

Stir constantly with a wooden spoon and when the eggs are creamy, add the cream with sliced black truffles

As soon as the preparation takes on a creamy aspect, spread the scrambled eggs into individual bowls and serve immediately, sprinkled with a few grains of our sea salt with black truffle (fleur de sel à la truffe noire)

Do not overcook your eggs with the sliced black truffles, as you risk to lose softness and aromatic intensity. 

Try our recipe for your next brunch! 

Instead of sliced black truffles, you can also add our mustard with olive oil and black pepper and flavored with black truffle (moutarde aux saveurs de truffe et poivre noir).

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Sea scallops with sliced black truffles (Recipe for 2-3 people - Preparation time: 10 min - Cooking time: 5 min): 

After cleaning, cut the sea scallops down the middle without going up at the end and gently drop the sliced black truffles inside before reconstituting the sea scallops. 

Simply fry these sea scallops with sliced black truffles in salted butter in a pan, sprinkling them with a few grains of our sea salt with black truffle (fleur de sel à la truffe noire) before serving. 

These sea scallops with sliced black truffles are delicately fragrant and delicious: a quick dish to prepare for a festive and elegant evening.

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Sauce with sliced black truffles for lobster (Recipe for 2-3 people - Preparation time: 10 min - Cooking time: 5 min):

Stir the content of our jar of sliced black truffles with 3 tablespoons thick cream, adding lemon juice and seasoning according to your taste with our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes).

Heat gently to brew sliced black truffles in cream. 

Then pour the mixture over the lobster meat. 

If you want a more delicate sauce, for example for a dinner party: add the Crémant d'Alsace (in moderation), coral lobster and the content of our jar of sliced black truffles in the pan that was used to cook the lobster meat in a fat/oil of your choice (you can use for example our condiment flavored with black truffle and with extra virgin olive oil in a large bottle or small size bottle with spraying nose).

Cook for 10 minutes and add the thick cream after cooking.

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Sauce with sliced black truffles for oysters (Recipe for 2-3 people - Preparation time: 10 min - no cooking):

Collect water oysters for use as a base for your sauce, just add a little lemon and the content of our pot of sliced black truffles, heat for a few minutes and pour onto your oysters served in their shells. 

You can also make a butter sauce with shallots and add our sliced black truffles just before you put the sauce on the oysters (very quickly fried and then replaced in their shell).

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Truffled Brie cheese prepared with our sliced black truffles (Recipe for 2-3 people - Preparation time: 10 min - Maturation period: 24 h - no cooking) :

Cut in the middle (thickness direction) a « Brie de Meaux » (made with raw milk, not flowing). 

Mix a great tablespoon of mascarpone with the content of our jar of sliced black truffle

Season slightly with our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes)

Spread this mixture over one cut brie and cover with the other half brie. 

Wrap your brie with cooking plastic film and set aside in the refrigerator for 24 hours. 

One hour before serving, remove and unpack your truffled brie.

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Suggestion of a good wine pairing with black truffle or truffle flavored dishes:

It is essential to select a wine with a powerful flavor that is able to compete with the powerful aroma of truffles

With red meat, choose a red mature wine (eg, a Pomerol). 

With white meat, omelettes, shellfish or fish, opt for a powerful white wine: a rather old Riesling from Alsace, a great Burgundy, a white Hermitage, a white Jura, or a Meursault. 

With appetizers, pink champagne will be suitable. 

A white Petit Chablis or a Beaujolais will be perfect for your wonderfully delicious truffled brie. 

Remember to drink in moderation because the excessive consumption of alcohol is dangerous for your health.

 

We suggest that you adapt as well our recipes based on whole black winter truffle.

  

RECIPES WITH OUR SUMMER TRUFFLE CARPACCIO

 

Poultry with summer truffle carpaccio (recipe for 4 to 8 people - final preparation time after cooking: 5 min) 

Cook your poultry using your usual cooking method and simply arrange the strips of our summer truffle carpaccio on the pieces before serving. This method is the easiest of all and allows you to use the truffle without any special skills or techniques. At the end of cooking, you can also place the strips of our summer truffle carpaccio between the skin and the breast of the poultry. You can also brush your poultry with our condiment flavored with black truffle with extra virgin olive oil in a large bottle or in a spray, for a dish with more refined aromas.

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Warm little toast with summer truffle carpaccio and sea salt with black truffle (recipe for 3 to 4 people - preparation time: 8 min - no cooking) 

Slice small toasts from a rustic bread, toast them lightly, then place a few drops of the olive oil from the jar of our summer truffle carpaccio on each toast, top up if necessary with a few drops of our condiment flavored with black truffle with extra virgin olive oil in a large bottle or in a spray. Then lay the strips of summer truffle carpaccio one by one, and top with a few grains of our sea salt with black truffle. Enjoy hot right away, with a good Champagne on the side (don't forget to drink in moderation because alcohol abuse is dangerous for your health).

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Tournedos Rossini with summer truffle carpaccio and sea salt with black truffle 
(recipe for 4 people - preparation time: 12 min - cooking: on average 5 min) 

Heat the serving dish and the plates. Cut 4 slices of stale sandwich bread in the shape of tournedos and brown them on both sides in 75g of butter (for example, our white truffle flavored butter), then keep them warm. Melt 50g of butter (for example, our white truffle flavored butter) and, when it is golden brown, brown the tournedos in it over high heat and according to your tastes (blue, rare or medium). Turn the tournedos over halfway through cooking, season them with our salt with forest mushrooms and herbs, then flambé with 6 cl of Cognac, heated beforehand. Arrange the fried canapes on the serving dish, place a tournedos on each, return to the heat. Deglaze the pan with 6 cl of Madeira, add 250g of heavy cream, season with a few grains of our sea salt with black truffle. Thicken over low heat without stopping beating with a sauce whisk. Place a medallion of foie gras, topped with a slice of summer truffle carpaccio, on each tournedos. Cover with the hot sauce. Serve quickly by giving hot plates.

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We suggest that you adapt as well our recipes based on summer truffle in brine.

 

OTHER RECIPES

Discover our other good recipes in our blog:

Good recipes with our pickled mushrooms,

Good recipes with our mushrooms powders,

Good recipes with our dried porcini,

Good recipes with our porcini in brine,

Good recipes with our dried morels,

Good recipes with our morels in brine,

Good recipes with our dried chanterelles,

Good recipes with our chanterelles in brine,

Good recipes with our dried horn of plenty mushrooms,

Good recipes with our dried little mushrooms,

Good recipes with our dried mixed mushrooms,

Good recipes with our mushrooms mix in brine,

Good recipes with our whole winter black truffles in brine,

Good recipes with our sliced winter black truffles in brine,

Good recipes with our winter black truffle juice in brine,

Good recipes with our whole summer truffles in brine,

Good recipes with our sliced summer truffles in brine,

Good recipes with our black truffle salt,

Good recipes with our mustards with mushrooms,

Good recipes with our oils flavored with mushrooms,

Good recipes with our mushrooms spreads and creams,

Good recipes with our porcini pasta,

Good recipes with our mushrooms risottos,

Good recipes with porcini cream soup,

Good recipes with preparations for omelettes with mushrooms,

Good recipes with meat pates with mushrooms.

 
Ingredients & average energy and nutritional values

Ingredients: Black winter truffle (Tuber melanosporum), black winter truffle juice, salt.

 

Average energy and nutritional values ​​per 100g:

Energy: kJ - kcal

Fat: g

of which saturated fatty acids: g

Carbohydrates: g

of which sugars: g

Protein: g

Dietary fiber: g

Salt: g

 

Values being determined

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Whole black winter truffle (Tuber melanosporum) in brine

Whole black winter truffle (Tuber melanosporum) in brine with its natural juice

Net 10g jar (single format). 

 

Price per 100g, all tax included: 249€50.

  

(More details below)

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