Discovering Truffles

FRENCH TOUCH DELICACIES imports its truffles from Chambon & Marrel, one of the oldest truffles trading houses which was supplying Nicolas II, Tsar of Russia in 1911. 

The truffle is a mushroom that grows at a depth of 10 to 20 centimeters, usually near an oak tree. The truffle growing underground, the men are hence forced to use animals to harvest it.

The pig loves truffles and research himself with ardor. Its fine smell makes it very effective, but his unbridled greed requires vigilance and firmness at all times, failing which he might damaged or even swallowed truffles he digs out with its snout. In addition, the animal gets tired quickly and its transportation is difficult. Its use is increasingly abandoned in favor of the dog.

Unlike the pig, the dog is not naturally interested in the truffle ; his work is as safe and effective. Specially trained, he learns to mark his paw where he felt the truffle. There is no breed of dog predisposed to search for truffles; however, it is preferable avoiding hounds, more likely to sniff preys than mushrooms.

A particular specie of fly that lays its eggs above the truffles to feed its larvae, seems drawn and as drugged by their scent. It is found very flying stationary above the place where lies a truffle. So it just needs to lie down and watch the tiny insects ... It is technically uncertain for the truffles-digger, but fun for the simple walker!

From a gastronomic point of view, among the thirty existing species, a few only are to be retained.

The black Perigord truffle or Tuber Melasporum has the superior quality. It born at the beginning of May, it grows in July-August and reaches its adult size in September. She has bright red peel, a pale yellow flesh and has no taste or smell. From late September to late December truffle matures. It changes its color, his peel goes from bright red to very dark brown / black and its flesh pale yellow to black with white veins. Its advantage is that it can be used fresh or canned in simple recipes.

The white truffle from Italy or Tuber Magmatum has nothing to do with black truffle. Its garlic perfume is totally different from that of the black truffle. The aroma of this truffle is very powerful but has a major drawback: it is very volatile when cooking. That is why this truffle cannot be cooked and should be used raw with pasta or risotto just before serving.

 Tuber Brumale is harvested at the same time in the same places and the same plantations that black winter truffle, truffles are both close enough and Tuber Brumale can be called Périgord truffles. The taste of Tuber Brumale is less subtle and has a more "musky" character. It is often mixed with shavings, which is the lowest quality of canned truffles.

The summer white truffle or Tuber Aestivum is harvested from mid-May to late July, it has a very grainy black skin and yellow flesh. Its taste is very low, some describe it as slight taste of undergrowth. This truffle has little gastronomic interest and is used to season salads.

Canned truffles been delighting gastronomes since the mid-nineteenth century. All great Chefs have used the truffle making it the flagship product of French cuisine worldwide. Sterilization of the truffle changes its scent but it does not deteriorate it. The aromas of a canned truffle are more complex than those of a fresh truffle.

Very rare, the truffle is an expensive product. In France, for a century the annual production has passed from 800 tons to 12/15 tons.

FRENCH TOUCH DELICACIES offers different types of truffles Tuber Melasporum:

Brushed Truffles 1st Choice : It is a whole top quality truffle but with a more or less irregular shape. It is mainly used as accompaniment to truffle recipes (poultry, foie gras...).

Truffles breakings: They come from a whole truffle whose a small part is missing. They are excellent to enrich salads, pasta, or stuffing...

Truffles peelings: They are cut into thin slices and small truffle pieces. Peels of truffles are recommended to cook excellent truffle omelettes, brouillades (scrambled eggs), and stuffing...

Truffles  shavings: They are the smallest pieces; they come from fragments of truffles. Truffles shavings are just perfect to prepare excellent sauces.

Truffle Juice: Pure natural by- product of the first sterilization of fresh truffles, alone or mixed with cracked truffles, it is generally used to flavour a sauce. Pour it down inside a very hot sauce just before serving in order to preserve every subtle truffle aroma. It is perfect if you top the preparation on grilled or roasted meats and inside puff pastries.