Throughout the year, we work with 6 different truffle varieties. Each variety has its own unique characteristic
The most common truffle of all. Found in several European countries, even cultivated in Sweden. Thick and robust black skin.
The flesh has thin veins and initially white flesh, which becomes brown when maturing.
Mild in aroma and taste, with notes of walnuts or hazelnuts. Grows in clay soils near a lot of different trees, with poplar, oak and hazel being most common.
This is essentially a more ripe summertruffle, with the same shape and looks, but stronger in aroma and taste.
It differentiates itself from the summer truffle by being more dark brown in the flesh at maturity. Found in the same area and soil as Tuber Aestivum.
The most valued and popular black truffle in the world. Available from Europe during our winter and from Australia during our summer. Mostly cultivated in Spain, France, Italy and Australia.
Thick and smooth, black/brown skin. Light brown to grey at early season, turning completely black when mature, with white veins. Strong, earthy taste and aroma, with notes of cognac, chocolate. Growing in alkaline soils, typically near oak and hazel trees.
The most intense and highly valued truffle of all. Peak ripeness around October and forward. The color of the flesh varies with maturity, with first being white and then turning more light brown when maturing, sometimes with red spot.
Its veins are white as well. Thin, white/yellow skin. Very intense taste and aroma, notes of garlic, cheese and methane gas. Growing typically near poplar, willow, hazel and oak trees. This truffle is the only one that has never been successfully cultivated. Harvested mostly in Italy and Croatia, but also surrounding countries.
The world’s only sweet truffle, growing only in Hungary. Not a part of the Tuber family as it does not always grow in symbiosis with trees. It is characterized as a desert truffle, growing in sandy soils near the Danube River in Hungary.
Very thin skin, which comes off when washing, leaving the truffle almost completely peeled. Flesh is yellow/white with white veins, being almost transparent when sliced. Notes of honey and licorice.
Different, but very intense type of white truffle. Not nearly as valued as the “real” Tuber Magnatum. Found in Italy, with smooth and thin skin, varies in color from light yellow, white and brown to red.
Often has irregular color with red and brown spots. Flesh is whitish at first, and turns beige, reddish brown at maturity, marbled with white veins.
Taste and aroma is intense garlicky and gassy. Grows typically in sandy and clay soils, near coniferous trees, for example pine or spruce.
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