The black truffle (Tuber melanosporum)
Known as the black diamond of the kitchen, the black truffle is an underground fungus that lives in symbiosis with holm oaks and oaks. In Conca de Barberà we harvest it with dogs in winter, when its aroma is at its peak.
What is the black truffle?
The black truffle (Tuber melanosporum) is the fruiting body of a fungus that forms mycorrhizae with the roots of holm oaks, oaks and kermes oaks. It grows underground, often just a few centimetres below the surface, in well-drained limestone soils.
On the outside it is black and rough, with small warts; inside, when ripe, it is violet-black with fine white veins. Its intense, complex aroma is what makes it so prized in the kitchen.
Around productive trees a “brûlé” or burnt patch often appears: an area where the grass almost disappears, a sign that the fungus is active.
Truffle season in Catalonia
In Catalonia, black truffles may be harvested from 15 November to 15 March. It is in the coldest months, from December to February, that they reach full ripeness and give their best aroma.
The summer truffle (Tuber aestivum) is in season from 1 May to 15 August: it is milder, with hazel-coloured flesh and white veins, ideal for discovering the world of truffles.
- Black truffle (Tuber melanosporum): 15 November – 15 March.
- Summer truffle (Tuber aestivum): 1 May – 15 August.
- Harvesting requires the landowner’s permission and is done with trained dogs and a suitable tool, without damaging the soil.
How truffles are harvested: the dog’s nose
You can’t see a truffle: you smell it. Truffle dogs detect the aroma of ripe truffles and mark the exact spot. The truffle hunter digs carefully, lifts the truffle and refills the hole so that the mycelium stays alive.
This way only perfectly ripe truffles are harvested, and the orchard stays healthy for seasons to come.
How to store fresh truffles
A fresh truffle is a living product: it loses aroma and moisture day by day. To keep it well:
- Wrap each truffle in kitchen paper and keep it in an airtight jar in the fridge.
- Change the paper every day: it absorbs the moisture.
- Eat it within a few days, while the aroma is at its most intense.
- Tip: put whole eggs or rice in the same jar and they will absorb its aroma.
How to cook with truffles
Black truffles shine with simple ingredients and fats that carry their aroma: eggs, potato, rice, fresh pasta, butter, cheese or olive oil. Grate or shave them raw just before serving, over the hot dish.
Scrambled eggs, a risotto or toast with olive oil and salt: just a few grams are enough to transform a dish.
Local truffles, KM 0
Our truffles go from forest to kitchen with no middlemen. We harvest, select and sell directly, and the products made with our truffles carry the official local-sale (KM 0) label.
Frequently asked questions
When is black truffle season?
In Catalonia, from 15 November to 15 March. The best truffles usually come between December and February.
What is the difference between black and summer truffles?
The black truffle (Tuber melanosporum) is a winter truffle with an intense aroma and violet-black flesh. The summer truffle (Tuber aestivum) is harvested from May to August, has a milder aroma and hazel-coloured flesh.
How should fresh truffles be stored?
Wrapped in kitchen paper, in an airtight jar in the fridge, changing the paper every day and eating them within a few days.
Where can I buy truffles from the Conca?
At Tuber Gourmet, our online shop, and at the Fet a la Conca cooperative shop in Montblanc.