Truffle: What is it?

What is truffle and how to preserve it?

You've probably eaten something with truffles or grated truffles in a restaurant, as it is a very popular and appreciated food, but do you know exactly what a truffle is and where it comes from?

The truth is that a truffle is a fungus, although you probably already knew this, but you probably didn't know that the most popular truffle in Spain is, specifically, a variety called Tuber Melanosporum, which we know as the black truffle.

In reality, the black truffle belongs to the winter, from the end of November to the end of February, which is when this food is in its harvesting season, so how can we enjoy truffles all year round?

The answer is simple, because the truffle we eat, for example, in summer, is not the same as in winter or autumn. In Spain, specifically, it is the Tuber Aestivium, or white truffle, which is harvested in the warmest months of the year.

So, if you are one of those who enjoy truffle dishes regardless of the calendar, you have probably noticed differences in the flavor of the different varieties, even if they are used in the same way.

So what exactly is truffle?

The truffle is an underground fungus belonging to the genus Tuber. It grows associated with the roots of certain trees, such as oaks, holm oaks and hazelnuts, in a symbiotic relationship known as mycorrhiza. This means that both the tree and the fungus benefit from each other: the tree provides nutrients to the truffle, and the truffle helps it absorb minerals and water from the soil.

It is quite common to hear that "the truffle is planted" and although this is not exactly true, since the fungus itself is not what is planted, it can be cultivated by planting these trees and if the soil conditions are ideal.

Truffles are usually found in calcareous soils and very specific climates (dry climates but with very cold winters), which limits their geographical distribution. The most famous come from regions such as Piedmont in Italy (home of the white truffle, Tuber magnatum), the Perigord in France (black truffle, Tuber melanosporum), and some areas of Spain such as Teruel, one of the world's leading producers.

tuber melanosporum

What types of truffle do we consume in Spain?

Although in Spain we know several varieties of truffle, there are three types that are the most consumed in our country and whose main distinction is the time of year in which we can enjoy them at their optimum point of ripeness:

  • Black truffle (Tuber melanosporum): Known as "the black diamond", it has an earthy flavour and an unmistakable aroma. It is mainly collected in winter and is the best known and appreciated, since its flavour is the most intense.
  • White truffle (Tuber uncinatum): It is probably the least known despite being equally consumed by us, it is the truffle that is collected in autumn and is characterised by its somewhat sweet and earthy flavour but less intense than the black truffle. If you have ever ordered a dish with fresh truffle in a restaurant during these months, it is likely that what you have consumed is this type of mushroom.
  • Summer truffle (Tuber aestivum): The most affordable, this summer-harvested truffle has the mildest flavour and is the least aromatic of the three, as well as being easily distinguishable by its white interior.

How do you preserve a fresh truffle?

Truffles, being a mushroom, are a highly perishable product and require a lot of care to preserve their quality.

The main factor that you must take into account is humidity. As with other fresh mushrooms, truffles retain moisture, so the ideal is to make sure that they are as dry as possible when they are not being consumed.

We are going to show you how to properly preserve them so that they last as long as possible in full:

In the fridge

The most common way to preserve fresh truffles is to wrap them in absorbent paper (such as kitchen paper) and store them in an airtight container in the refrigerator. The paper should be changed daily to prevent moisture from damaging the fungus. Using this method, truffles can last up to a week, although we recommend consuming them within 7 days.

Keep it in rice

This method not only preserves the truffle but also flavours the rice. Place the truffle in a container with dry rice, making sure it is completely covered. Although it helps keep the truffle fresh for a few days, it can dehydrate it over time, so it is not a good idea to keep it for more than 4 or 5 days.

Freezing

If you don't plan on using the truffle in the short term, freezing it is the most viable option.

The first thing to do is to clean the truffle gently with a brush to remove any dirt. You can freeze it whole or grated in a freezer-safe container.

It is essential that when you defrost it, you use it directly without waiting for it to cool down, as this can alter its texture.

In oil or butter

    Another way to make the most of the truffle is to infuse it in olive oil or butter. These products not only extend the shelf life of the mushroom, but will also add flavour and can be used in other recipes. You can have a 2-in-1 with just one product.

    truffle

    Curiosities about truffles

    • The price of luxury: Truffles can fetch prices of up to 5,000 euros per kilo, depending on their quality and size.
    • Truffle-hunting pigs and dogs: Traditionally, pigs were used to locate truffles, as their sense of smell is able to detect the scent of the fungus even 30 cm underground. Today, truffle-hunting dogs are preferred, which are easier to train and less likely to eat the truffles.
    • Aphrodisiac aroma: Truffles are said to have aphrodisiac properties due to a compound called androstenone, which is also found in human pheromones.
    • The mystery of their growth: Despite advances in truffle farming, their cultivation remains an unpredictable process, which increases their value.

    Truffle is an extremely versatile ingredient. Its most common use is as a complement to pasta dishes, eggs, risottos or meats. To preserve its aroma and flavour, it is ideal to add it at the end of the preparation, grated or in thin slices.

    We hope you have learned more about this curious but delicious food and, if we have whet your appetite, you can enjoy fresh and seasonal truffle right here, you no longer have an excuse to enjoy this gem.

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