Fresh Black Truffle – Tuber melanosporum (EXTRA Grade)

Exterior: Dark brown to black, with characteristic small polygonal warts and a naturally textured surface

Interior: Brown to dark brown or nearly black at maturity, crossed by fine branching pale veins

Aroma: Characteristically earthy, woodland-like, nutty and savoury, sometimes accompanied by cocoa-like notes

Flavour: Earthy, nutty and deeply savoury, with complexity varying according to maturity and freshness

Texture: Firm when fresh and in suitable condition

The intensity of the aroma, interior colour and marbling may vary naturally between individual specimens and seasonal batches. Commercial grade primarily describes physical selection and presentation and does not guarantee stronger aroma than another grade of equal maturity and freshness.

Ingredients: 100% fresh Tuber melanosporum

Added ingredients: None

Additives: None

Added flavourings: None

Genetically modified ingredients: None intentionally used

EU-listed allergens: Fresh truffle is not one of the substances or products listed in Annex II to Regulation (EU) No 1169/2011.

Dietary suitability: Suitable for vegetarian and vegan diets.

Individuals may have sensitivities to foods that are not included among the legally specified allergens. If you have a known sensitivity to mushrooms or truffles, seek appropriate medical advice before consumption.

The country of origin may vary according to the season, natural availability and the batch supplied.

Terra Ross sources fresh Tuber melanosporum from approved suppliers in Europe and, where applicable, other eligible countries.

The origin of the specific batch is recorded as part of the product traceability information. If the country of origin is important for your purchase, please contact us before ordering so that we can confirm the origin of the currently available batch.

Refrigerate fresh Tuber melanosporum promptly at approximately +2°C to +4°C.

Wrap each specimen in clean, dry absorbent paper and place it in a clean, closed glass container. Replace the paper every day or whenever it becomes damp. Inspect each specimen regularly and do not wash, slice, grate or chop it until shortly before preparation.

For the best aroma, flavour and texture, consumption within approximately 5–8 days is generally recommended, depending on the condition upon arrival. This is general guidance rather than a guaranteed shelf life.

Fresh specimens are individually inspected, wrapped in absorbent paper and placed in food-safe protective packaging.

Orders are dispatched using Express Delivery in Insulated Packaging with cooling materials where appropriate. The insulated packaging is designed to help protect the product during transit but does not constitute a continuously monitored cold chain.

Available delivery services and estimated transit times depend on the destination and are shown at checkout before the order is completed.

Each batch is received, handled, inspected and packed under Terra Ross food-safety and quality-control procedures.

Manual inspection: Truffles are individually checked for firmness, general condition, visible defects and conformity with the selected commercial grade.

HACCP: Handling and packing procedures are managed under HACCP-based food-safety controls.

IFS: Terra Ross operates under an IFS-certified food-safety and quality-management system within the applicable certification scope.

Traceability: Batch information is maintained to support product identification and traceability.

Relevant product or certification documentation can be provided to professional customers upon request, where applicable.

Pesticide residues: The product is subject to the applicable maximum residue levels established by Regulation (EC) No 396/2005, as amended.

Chemical contaminants: The product is subject to the applicable maximum levels established by Commission Regulation (EU) 2023/915, as amended.

Food-safety controls: Product conformity is managed through the applicable supplier controls, batch documentation, risk assessment and food-safety procedures.

Where product-specific laboratory results are required, professional customers may contact Terra Ross before ordering to confirm which documentation is available for the relevant batch.

This truffle species is known as:

• Black truffle
• Tuber melanosporum
• Périgord Black Truffle
• Truffe noire du Périgord
• Tartufo nero pregiato

Tuber melanosporum is the scientific name used for precise species identification. Terra Ross uses Black truffle as the primary English commercial name for this species.

Company: Terra Ross Ltd.

VAT number: BG201730901

Business activity: Selection, handling, packing and supply of fresh truffles and specialty food products

Facility address: Business Zone Peristar, 3 Mebelna Street, 7200 Razgrad, Bulgaria

Country: Bulgaria

For product specifications, batch information, origin confirmation or professional supply enquiries, please contact Terra Ross through the contact details published on this website.

Tuber melanosporum is an edible truffle species known as Black truffle or Périgord Black Truffle. Mature specimens typically have a dark, finely warted exterior and a brown to nearly black interior crossed by fine branching pale veins.

Its aromatic profile is characteristically earthy, woodland-like, nutty and savoury, sometimes with cocoa-like notes. Aroma, colour and marbling vary naturally according to maturity, freshness, growing conditions and the individual harvest.

Yes. Périgord Black Truffle is an established alternative name for Tuber melanosporum. Terra Ross uses Black truffle as the primary English commercial name for this species.

The scientific name provides the clearest species identification because the plural term “black truffles” may refer collectively to several different dark-coloured truffle species.

The grades primarily describe physical selection, including size, shape, wholeness, surface condition and visual presentation.

• EXTRA Grade is selected for premium presentation and predominantly regular whole specimens.
• Grade A offers attractive whole specimens with natural variation and limited superficial imperfections.
• Grade B may include smaller or more irregular specimens with visible natural marks or minor clean cuts.
• Grade C may include very small, irregular, cut or partially broken pieces intended mainly for cooking, sauces and preparations where presentation is less important.

The exact specifications shown on the selected product page should be used when choosing a grade.

Not necessarily. Commercial grade primarily describes physical appearance and condition rather than guaranteed aroma intensity.

A properly matured and fresh A, B or C Grade specimen may be more aromatic than an individual EXTRA Grade specimen. Aroma depends mainly on maturity, freshness, growing conditions, season, handling and the individual harvest.

Choose EXTRA Grade or A Grade when the whole truffle will be displayed, shaved tableside, offered as a gift or used where presentation is important.

B Grade is suitable for slicing, grating, chopping and professional kitchen preparation when smaller size and natural shape variation are acceptable. C Grade is generally the most practical choice for sauces, fillings, butters and recipes in which the truffle will be cut or processed.

As a general serving guide, approximately 5–10 g of fresh Tuber melanosporum per person may be suitable when added to pasta, risotto, eggs or potatoes.

A smaller amount may be sufficient for a tasting course, while a more generous serving may be preferred when the truffle is the principal ingredient. The appropriate quantity also depends on maturity, aroma intensity, recipe and personal preference.

Refrigerate fresh Tuber melanosporum promptly at approximately +2°C to +4°C. Wrap each specimen in clean, dry absorbent paper and place it in a clean, closed glass container.

Replace the paper every day or whenever it becomes damp, inspect the truffle regularly and do not wash, slice, grate or chop it until shortly before preparation.

Fresh Black truffle is highly perishable and should be used as soon as possible. For the best aroma, flavour and texture, consumption within approximately 5–8 days is generally recommended, depending on the condition of the product when received.

This is general guidance rather than a guaranteed shelf life. Always inspect the aroma, firmness, surface and overall condition before use.

Clean fresh Black truffle shortly before use. Remove loose soil carefully with a soft food-safe brush. If necessary, use a small amount of cold water and brush gently, then dry each specimen thoroughly with clean absorbent paper.

Avoid prolonged soaking and aggressive scrubbing. Use the cleaned truffle without unnecessary delay.

Fresh Tuber melanosporum pairs particularly well with pasta, risotto, eggs, potatoes, butter, cream, mild cheeses, poultry, veal, beef and game.

Slice, grate or finely chop the truffle and add it to gently warmed food near the end of preparation. Use restrained seasoning and avoid prolonged cooking, intense direct heat and strongly acidic or heavily spiced ingredients that may overpower its aroma.