Products

Fresh Tuber brumale EXTRA Grade whole specimens, approximately 10–30 g each, selected for premium presentation, slicing and refined culinary use.

Whole, firm A Grade Burgundy Truffles selected for shaving, slicing and general culinary preparation.

B Grade Burgundy Truffles with natural size and shape variation, suitable for shaving, grating and cooking.

Small and naturally irregular Burgundy Truffles intended primarily for sauces, fillings and cooked preparations.

Whole Burgundy Truffles selected for premium presentation, tableside shaving and refined culinary use.

Whole fresh Tuber indicum A Grade truffles selected for slicing, grating, presentation and professional culinary use.

Whole fresh Tuber indicum B Grade truffles suited to sauces, fillings, truffle butter, creams and cooked preparations.

Whole A Grade fresh truffles, approximately 10–30 g per truffle, selected for shaving, presentation and culinary use.

B Grade fresh truffles, approximately 3–10 g each, selected for kitchen use, slicing, grating and culinary preparation.

Hand-selected A Grade Tuber borchii, with whole 8–20 g specimens suited to thin shaving, slicing and professional culinary use.

Fresh Tuber borchii B Grade whole truffles suited to sauces, fillings, truffle butter, creams and cooked preparations.

Whole Tuber borchii truffles, typically 15–50 g each, selected for regular shape, refined presentation and thin shaving.

Hand-selected A Grade Tuber aestivum for versatile slicing, shaving and cooking.

Hand-selected B Grade Tuber aestivum for sauces, grating and professional kitchen preparation.

Hand-selected C Grade Tuber aestivum for chopping, sauces, truffle butter and kitchen preparation.

Hand-selected EXTRA Grade Tuber aestivum for premium presentation and tableside shaving.

Whole Tuber magnatum specimens, typically 20–100 g each, selected for elegant presentation, thin shaving and professional food service.

Large whole Tuber magnatum specimens, typically 100–500 g each, selected for tableside shaving and presentation.

Medium whole white truffles, typically 10–20 g each, selected for elegant shaving and versatile culinary use.

Small white truffles and naturally irregular specimens, typically 1–10 g each, selected for shaving, grating and practical kitchen use.

A Grade frozen Tuber aestivum slices, machine-cut to approximately 1 mm for portioned culinary use.

EXTRA Grade frozen Tuber aestivum slices, machine-cut to approximately 1 mm for portioned culinary use.

A Grade frozen Tuber aestivum whole truffles, selected in approximately 15–60 g specimens for portioned culinary use.

B Grade frozen Tuber aestivum whole truffles, selected in approximately 5–15 g specimens for portioned culinary use.