Out of Season

Fresh Périgord Black Truffles

Name: Fresh Périgord Black Truffles | Buy Online | FINE & WILD
Brand: FINE & WILD
SKU: BT20
Price: 40.0 GBP
Availability: OutOfStock
Rating: 4.95 (165 reviews)

£40.00

France (December–March). Australia (June–August) Wild-foraged by hunter and dog Ideal for risotto, pasta, eggs, sauces

Fresh Périgord black truffles (Tuber melanosporum Vitt.) — wild-foraged by hunter and dog, hand-selected for aroma and quality. Intensely earthy, deeply aromatic, with a rich chocolatey depth that responds beautifully to gentle heat. The truffle that professional kitchens build dishes around.

Fresh Périgord black truffles (Tuber melanosporum Vitt.) — wild-foraged and hand-selected for aroma and quality. This is the truffle that professional kitchens build dishes around: intensely earthy, deeply aromatic, with a rich, chocolatey depth that responds beautifully to gentle heat. It is the most prized of all the black truffle species and the one against which every other is measured.

Black truffles are native to the Mediterranean regions of France, Italy, Croatia, Serbia, and northern Spain, growing at 250–1,000m above sea level in symbiosis with the roots of oak and lime trees. The season runs from late December through March, dependent on good summer rainfall in July and August to encourage the infant truffles to swell underground. During the European summer months, FINE & WILD sources black truffles from Australia, where the same species grows to an equivalent standard.

Each truffle is foraged by hunter and dog from the misty woodlands of the Périgord Noir and carefully graded before dispatch. When lifted from the earth, a black truffle looks like a lump of charcoal. The size varies from as small as a raisin to as large as an orange, though even larger specimens emerge. The skin is ink-black, sometimes with a reddish tinge (which can indicate a lack of full ripeness). Washed, the surface reveals a texture of tiny pyramids — often likened to diamonds fresh from the cutter. Cut open, the interior is deep chocolate brown, veined with tightly packed, caramel-coloured spore material as smooth as silk.

Fresh black truffles lose aroma from the moment they leave the ground. Use them as soon as possible after delivery for the best experience.

Origin: France (December–March). Australia (June–August).

Ingredients: Fresh black truffle (Tuber melanosporum Vitt.)

Storage: Refrigerate immediately on arrival. Wrap each truffle individually in absorbent kitchen paper, place inside an airtight container, and store at 0–4°C. Change the paper daily if it becomes damp. This method preserves the truffle for up to five days, though aroma and flavour will diminish each day. The airtight container is essential — unwrapped truffles will contaminate everything else in the fridge with their scent. All truffles are supplied with storage and preparation notes.

Net: Sold by weight — select variant at checkout

Fresh black truffles should be used as soon as possible after delivery. The aroma begins to fade from the moment the truffle leaves the ground, so do not save them for a special occasion that is more than a few days away.

Cleaning: Brush the truffle gently under cold running water with a soft brush to remove any soil. Pat dry with kitchen paper. Do not soak.

Slicing: Use a truffle slicer (mandoline-style) or a very sharp knife. Thin, even slices maximise the surface area and release the most aroma. For shaving over finished dishes, a dedicated truffle slicer gives the best results.

The golden rule: Black truffles respond well to gentle heat. Unlike white truffles (which must never be cooked), black truffles benefit from being warmed through — heat amplifies the aroma and allows the flavour to seep into the surrounding ingredients. Add them towards the end of cooking rather than at the start.

Eggs: The classic starting point. Scrambled eggs, omelettes, and baked eggs all work beautifully — eggs absorb truffle flavour readily and leave almost no room for error. For an even deeper result, store whole eggs in an airtight container with the truffle overnight before cooking. The aroma will penetrate the shell and infuse the egg itself.

Pasta and risotto: Stir thin slices or shavings through freshly cooked pasta with good butter and Parmesan. For risotto, fold sliced truffle through at the very end, off the heat, and let the residual warmth do the work. Fat is the carrier — butter, cream, olive oil, and cheese all amplify truffle flavour.

Vegetables: Clean, fresh-flavoured vegetables make an excellent contrast with the earthy intensity of black truffle. Celeriac, leeks, cauliflower, asparagus, and cabbage all work particularly well. A celeriac purée with shaved black truffle is a restaurant staple for good reason.

Under the skin: Slip thin slices of black truffle under the skin of a chicken or guinea fowl before roasting. The fat renders during cooking and carries the truffle flavour through the meat.

How much to use: As a guide, 10–15g per person is a reasonable starting point for a truffle dish. For a more generous treatment, 20g per person. Fresh truffle is not a seasoning — it is the main event.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Fresh Périgord black truffles (Tuber melanosporum Vitt.) — wild-foraged and hand-selected for aroma and quality. This is the truffle that professional kitchens build dishes around: intensely earthy, deeply aromatic, with a rich, chocolatey depth that responds beautifully to gentle heat. It is the most prized of all the black truffle species and the one against which every other is measured.

Black truffles are native to the Mediterranean regions of France, Italy, Croatia, Serbia, and northern Spain, growing at 250–1,000m above sea level in symbiosis with the roots of oak and lime trees. The season runs from late December through March, dependent on good summer rainfall in July and August to encourage the infant truffles to swell underground. During the European summer months, FINE & WILD sources black truffles from Australia, where the same species grows to an equivalent standard.

Each truffle is foraged by hunter and dog from the misty woodlands of the Périgord Noir and carefully graded before dispatch. When lifted from the earth, a black truffle looks like a lump of charcoal. The size varies from as small as a raisin to as large as an orange, though even larger specimens emerge. The skin is ink-black, sometimes with a reddish tinge (which can indicate a lack of full ripeness). Washed, the surface reveals a texture of tiny pyramids — often likened to diamonds fresh from the cutter. Cut open, the interior is deep chocolate brown, veined with tightly packed, caramel-coloured spore material as smooth as silk.

Fresh black truffles lose aroma from the moment they leave the ground. Use them as soon as possible after delivery for the best experience.

Origin: France (December–March). Australia (June–August).

Ingredients: Fresh black truffle (Tuber melanosporum Vitt.)

Storage: Refrigerate immediately on arrival. Wrap each truffle individually in absorbent kitchen paper, place inside an airtight container, and store at 0–4°C. Change the paper daily if it becomes damp. This method preserves the truffle for up to five days, though aroma and flavour will diminish each day. The airtight container is essential — unwrapped truffles will contaminate everything else in the fridge with their scent. All truffles are supplied with storage and preparation notes.

Net: Sold by weight — select variant at checkout

Preparation / Cooking