Sarrión, a small municipality located in the province of Teruel, is located in a region with a climate and soil perfect for truffle cultivation. It is also characterized by cold winters and dry summers, ideal for black truffles to grow in ideal conditions.
All this makes Sarrión the perfect place to cultivate black truffles, and is therefore known as one of the leading producers of black truffles, a variety highly prized in global gastronomy.
The Sarrión Black Truffle, scientifically known as Tuber melanosporum, is one of the most exclusive and coveted delicacies in world gastronomy. This truffle, whose intense aroma and flavor make it a luxury product, is cultivated primarily in the town of Sarrión, in the province of Teruel, Spain.
Sarrión is considered the world capital of the black truffle, where more than 90% of this variety is produced in the country. It is renowned for its exceptional quality and flavor.
Sarrión caviar, although not as well-known as the truffle, remains a gourmet product that has earned its recognition in the same way as the truffle. This product is produced from sturgeon, and its quality is related to the surrounding environment, which favors the development of these fish.
Both Sarrión caviar and black truffle are highly sought-after in luxury cuisine, and Sarrión has established itself as a leading producer.
Truffle production in Sarrión has a long history.
Although truffle cultivation in Spain began to gain momentum in the mid-20th century, the tradition of truffle harvesting in this region dates back centuries. However, with the passage of time and the development of specialized agriculture, Sarrión and other areas of Teruel began to focus on more professional truffle cultivation.
In recent decades, Sarrión has been a pioneer in black truffle cultivation. It is currently the municipality with one of the largest concentrations of truffle plantations in all of Spain, which has helped consolidate it as a benchmark in the production of this exquisite fungus.
In 1970, an organized truffle harvest began in Sarrión, just as the town was developing a potential agricultural exploitation. This is how a valuable natural resource was identified in the region, mainly in holm oaks and under oak trees.
The tradition has been passed down from generation to generation, so people know exactly how to harvest truffles using trained dogs.
Caviar production began around the 2000s thanks to the exploration of aquaculture in the area. Although initially, the farming of these fish was considered an experiment, as it became established, it eventually became one of the region's best culinary options.
The production process has remained excellent and high-quality. The facilities focus primarily on the farming of white and black sturgeon.
The Sarrión black truffle is famous for its exceptional quality. They are known for their size, flavor intensity, and quality.
The harvesting process is equally meticulous. The truffles do not grow visibly above ground; they are extracted from the ground with the help of trained dogs, who detect the truffles' aroma underground. This specialized work is another factor that contributes to the exclusivity and quality of the Sarrión black truffle.
The Sarrión black truffle has a distinctive appearance. On the outside, we see a matte black color, covered with pyramidal warts. When opened, the interior reveals a purplish-brown pulp with white veins that turn a pinkish hue upon contact with air. This detail sets it apart from other truffles.
As for the aroma, it has a complex and enveloping profile, with subtle earthy and smoky notes reminiscent of leather, mushrooms, and nuts. This is why its rich aroma makes it so prized in haute cuisine.
Truffle production has had a major economic impact on the municipality of Sarrión.
Sarrión is not only known for the exquisite quality of its truffles, but it is also distinguished for having developed a black truffle-only industry. They have introduced a wide variety of truffle products to the market, such as truffle oil and creams, which are also exported to international markets.
Apart from these innovations, tourism is one of the main economic drivers. The recognition Sarrión has received has led many people to want to visit. Visitors can enjoy truffle-related experiences, from dog-hunting to cooking workshops and gastronomic tours. This makes Sarrión one of the key destinations for food lovers.
In 2023, Aragon exported black truffles worth €34.6 million, with Teruel standing out as one of the most important regions, producing almost half of the exported value. Aside from the monetary value, we also consider that this sector has generated more than 5,000 direct jobs in the province, including truffle farmers and companies specializing in land preparation and processing.
In just three years, caviar production in Sarrión increased from 500 to 8,500 kilos per year, making it one of the leading producers of caviar in Europe. Sarrión caviar is exported to more than 52 countries and is easily found in high-end restaurants.
Caviar has contributed significantly to the region's economy, driving its growth, among other things. According to available data, caviar exports reached €1.4 million in 2024, accounting for 70% of the production company's turnover. This boom has created both direct employment and a significant growth in gastronomic tourism in the area.
The production of this wonderful product has revitalized the local economy, generating an alternative source of income for the region. It has also had a positive impact on other related sectors, such as hospitality, local commerce, and tourism services, thanks to the increased interest in caviar.
We distinguish Sarrión caviar because it is produced responsibly and respectfully with the environment. The company uses more traditional and sustainable methods, which, thanks to this natural approach, has earned them recognition for their quality and sustainability. This traditional and responsible farming method has earned Sarrión a positive image as a luxury destination in the culinary world.
One of the great and notable achievements of both products in Sarrión has been the revitalization of the rural economy. Both caviar and truffles have created new sources of income, generating a large number of direct and indirect jobs.
In the case of truffles, more than 5,000 jobs have been created, ranging from the harvesting phase to marketing.
On the other hand, caviar has experienced a significant boom alongside the Esturión company in Sarrión, achieving annual production growth of over €8,500, thus creating jobs in both the agricultural and industrial sectors.
This opportunity to generate all these jobs has significantly contributed to reducing depopulation in the area, something that actually affects many rural areas in Spain.
In conclusion, we can say that the significant impact of both products, Sarrión's caviar and black truffle, has resulted in a very positive economic situation. These products have boosted the local economy, promoting agricultural sustainability and also contributing to the development of tourism in the region.
Sarrión's ability to position itself as a global benchmark for truffles and caviar has enabled sustained and promising economic growth, creating diverse jobs, improving the quality of life of residents, and attracting international attention.
Black truffles and caviar are not just luxury products, but are also fundamental pillars of Sarrión's prosperous future.
