Black truffle peels
1st cooking
TUBER MELANOSPORUM Variety of black truffle
Our preserved peels, made from premium quality black truffles , are perfect for adding a touch of luxury and authenticity to your most refined dishes.
Black truffles from the best vintages
Unique flavors intact
- 200 years of know-how
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From the best vintages
Prepared by hand
Delivery 24 to 48h
PRODUCT DESCRIPTION
USING ADVICE
CONSERVATION ADVICE
DELIVERY INFORMATION
INGREDIENTS
MANUFACTURING OF OUR CANNED BLACK TRUFFLE PEELS
Originally, truffle peel was made from peeled whole truffle skins . Today, the sale of peeled truffles is rare and the peel is produced by cutting small truffles into thin strips the width of a peel. They are irregular tubers , which can have some defects, however the taste specific to Tuber melanosporum is always there.
After being selected, the truffle peels are placed in their jar. Here, we are talking about “ net truffle weight at casing ”. Then we add truffle juice and salt. The whole corresponds to the “ net weight”. The jars are then sterilized. The “ drained net weight” corresponds to the weight of the cooked truffle peels without the juice contained in the jar.
For more information on the different weights indicated on our jars, visit the blog .
- Net weight of fresh truffle in casing 16g --> Drained net weight: 12.5g
- Net weight of fresh truffle in casing 33g --> Drained net weight: 25g
- Net weight of fresh truffle in casing 50g --> Drained net weight: 38g
- Net weight of fresh truffle in casing 100g --> Drained net weight: 80g
The first boiling or first cooking is usually reserved for preserves intended for catering professionals. It is a single and unique sterilization that is applied to the truffle , in order to preserve all its precious flavors. Maison Truffes Henras was the first to master its production.
TUBER MELANOSPORUM
True queen of the kitchen, the Tuber melanosporum or more commonly the black truffle , gives off a subtle fragrance with woody and vanilla aromas. It is the truffle most used by chefs whether in cold or hot preparations.
The cavage of Tuber melanosporum begins in mid-November and ends in mid-March, however the black truffle is at its quintessence only from mid-January. 1st cooking preserves allow the Périgord black truffle to be consumed throughout the year.
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SECURE PAYMENTPay your order securely by credit card and Paypal
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FREE DELIVERYFrom 60€ of purchase, your delivery is free!
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CUSTOMER SERVICEMonday to Friday from 9 a.m. to 5 p.m. on 05 31 60 02 11 (non-surcharged call)
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EXPRESS DELIVERYVacuum-packed truffles + ice pack
COMPLEMENTARY QUESTIONS
How to use truffle peel?
The truffle peel comes from the selection of whole truffles and trimmings of large pieces. Truffles that are too small and very broken are also minced in our peels, which allows them to contain a powerful aroma. It is to be added at the end of cooking to its preparations.
