What type of Truffle to buy?
To the question: should one prefer a fresh truffle to one that is
preserved even in the finest form, the answer is definitely yes!
fresh truffle when it has come to maturity (mid-December, to mid-March)
is a reservoir of aromas. It emits odors for several days.
out of season, or when fresh truffles cannot be had, preserved ones
can certainly be used.
this level, one should know the product that is being bought and
how it has been sterilized. In fact one should keep in mind that
numerous packaging companies sterilize the truffles twice before
they are packaged for sale. This process is used in order to extract
the juice. The juice is then sold separately, but the truffle is
sterilized twice. These preserves are then referred to as "second
boiling". After this kind of processing , it is useless to
try to find the real aroma of a fresh truffle.
legislation now allows under the name of "truffle" for
the Tuber Melanosporum, and the Tuber brumale to be preserved in
this way, although they are naturally of different quality.. It
is therefore very important as the consumer, to look for the name
Tuber Melanosporum on the bottle or can, and the phrase "first
your guarantee of quality, the appellation "Truffe de Tricastin"
requires a sterilization in the first boiling, and only with its
in the heart of the Tricastin region, near the Richerenches
truffle market, and in the middle of truffle orchards, we guarantee
that the company "Le Caveur" carries authentic
Melanosporum preserved with the first boiling.