Fresh Black Burgundy truffles Uncinatum

From September through January (weather permitting), and for a brief period in March and April, the Tuber uncinatum - also known as the Burgundy or Autumn Truffle - is an exquisite black truffle. Its dark brown to tan veined interior is renowned in Europe for its mild and delicate flavor, with hazelnut notes and a light aroma. We source our fresh Burgundy truffles from Europe, where they are hand-picked by our expert truffle pickers.

First Class fresh black Burgundy truffles Tuber Uncinatum vitt., include truffles with regular shape, weight between 20g and 200 grams/ above 4cm in diameter/, without broken, cut and scratch truffles

2nd Class fresh black Burgundy truffles Tuber Uncinatum vitt., include truffles with regular shape, weight between 15g and 200 grams / above 3cm in diameter/, can have broken, cut and scratch truffles maximum 30%

Other names: Tuber Uncinatum vitt., Burgundy truffles, Autumn truffle

Season: August-January

Storage: refrigerator at 35°F

Limit cooking time and avoid cooking over excessive heat. At the end of preparation or when plating, lightly shave truffle over the dish. This will bring out the aroma and flavor as the dish warms. Keep truffle stored in the refrigerator, wrapped in a paper towel.

Shelf life with optimal storage 5-8 days

Storing/Serving Tips: 

Once you obtain a fresh truffle, it's best to keep it in an airtight container in the refrigerator. Do not clean it until you're ready to use it. To do so, gently brush off any dirt, then use the tip of a paring knife to loosen any pockets of dirt in the crevices. Avoid condensation and humidity.

If desired, you can store it with eggs in the refrigerator to impart its flavor into the eggs, ensuring the shells are completely dry. Do not store it in dry rice, as this will dehydrate the truffle.

The Burgundy truffle has a milder flavor than others and is best experienced fresh, grated or shaved over dishes like pasta, eggs, mashed potatoes, risotto and other rice dishes. You can also finish a butter sauce with a few shavings before spooning it over cooked steak or duck breast. The heat from the cooked food is enough to release the truffle's flavor.

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