Black Périgord Truffle (Tuber melanosporum) 1kg

Black Périgord Truffle (Tuber melanosporum) 1kg

The Black Périgord Truffle (Tuber melanosporum) is often considered the crown jewel of winter cuisine, prized for its rich, earthy aroma and remarkable culinary depth. Often called the “Black Diamond of Gastronomy,” this truffle originates from the renowned regions of Périgord and Provence in France as well as parts of Spain and Italy, where centuries-old truffle culture is deeply rooted in the landscape.

Unlike other varieties that release all their aroma the moment they are shaved, the Périgord truffle offers a more structured and layered complexity. Its fragrance blends hints of roasted hazelnut, cocoa, damp forest floor, and aged wine barrels—an elegant and distinctive aroma that chefs regard as one of the most versatile in haute cuisine. Its interior reveals a striking marbled pattern of white veins contrasted against deep charcoal flesh, a signature characteristic of high-grade melanosporum.

One of the key strengths of the Black Périgord Truffle is its ability to withstand moderate cooking, unlike the more delicate white truffles. When gently warmed, its aroma intensifies and permeates dishes beautifully. It pairs seamlessly with classic recipes such as truffle poultry, foie gras, creamy sauces, potato purée, handmade pasta, and winter stews. Even simple dishes—such as scrambled eggs, risotto, or buttered tagliatelle—are elevated to exceptional culinary experiences with just a small amount of melanosporum.

At Dr-Truffle.ch, we work closely with experienced truffle hunters who use trained dogs to locate mature melanosporum at peak ripeness. Each truffle is hand-selected based on aroma, firmness, and marbling, ensuring that only premium-grade specimens reach your kitchen. Once harvested, the truffles are cleaned, sorted, and shipped immediately to Switzerland to preserve their natural moisture and intoxicating scent.

Black Périgord Truffles are harvested during the coldest months of the year, typically from December through March. This short season contributes to their exclusivity and their consistent demand among gourmet restaurants and private culinary enthusiasts. Buying by the kilo ensures both optimal pricing and access to truffles that meet the highest standards of freshness and quality.

Chefs around the world choose melanosporum for its reliability: it enhances both classic and modern dishes, pairs beautifully with fats such as butter or cream, and can even be infused into oils, cheeses, pâtés, and butters. Its firm texture allows for precise slicing, shaving, or mincing depending on the dish, making it one of the most adaptable truffles available.

Whether you’re preparing a winter tasting menu, restocking for a gourmet retail boutique, or creating a standout dish at home, the Black Périgord Truffle represents the perfect balance between luxury and versatility. With its deep fragrance, culinary stability, and refined flavor, melanosporum remains one of the most celebrated truffles in the world—an ingredient that transforms any meal into a gastronomic moment.