Plantin Preserved Black Truffles
Whole preserved Périgord black truffles (Tuber melanosporum) from Plantin — "extra" grade, brushed, first boil. These are whole truffles selected for their regular, even shape, cleaned by Plantin's truffle masters, then preserved in brine using a single sterilisation in an autoclave. The "first boil" method means the truffle is heated only once, retaining significantly more of its precious aroma than double-cooked alternatives. This is the preservation method favoured by professional kitchens.
Preserved truffles exist for one reason: to make black truffle available year-round, outside the short European winter season. They will not deliver the same immediate intensity as a fresh truffle — the sterilisation process changes the flavour profile — but they retain genuine truffle character and, when warmed gently into a dish, release deep, earthy aromatics that no truffle oil or paste can replicate. Think of them as a concentrated truffle ingredient rather than a substitute for fresh.
The jar contains the truffle and its juice. Both should be used — the juice carries flavour and works as a base for sauces, risottos, and reductions.
Producer: Plantin, Provence, France. One of the world's leading truffle suppliers, sourcing primarily from the markets of the DrĂ´me and Vaucluse departments. Trusted by professional kitchens worldwide, from the French presidential palace to Michelin-starred restaurants across Asia and Europe.
Ingredients: Black truffles (Tuber melanosporum), water, salt
Storage: Store unopened in a cool, dry place. Shelf life of several years unopened — check the jar lid for best before date. Once opened, refrigerate and use within 2 days.
Net: 27.5g (18g drained weight)
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Whole preserved Périgord black truffles (Tuber melanosporum) from Plantin — "extra" grade, brushed, first boil. These are whole truffles selected for their regular, even shape, cleaned by Plantin's truffle masters, then preserved in brine using a single sterilisation in an autoclave. The "first boil" method means the truffle is heated only once, retaining significantly more of its precious aroma than double-cooked alternatives. This is the preservation method favoured by professional kitchens.
Preserved truffles exist for one reason: to make black truffle available year-round, outside the short European winter season. They will not deliver the same immediate intensity as a fresh truffle — the sterilisation process changes the flavour profile — but they retain genuine truffle character and, when warmed gently into a dish, release deep, earthy aromatics that no truffle oil or paste can replicate. Think of them as a concentrated truffle ingredient rather than a substitute for fresh.
The jar contains the truffle and its juice. Both should be used — the juice carries flavour and works as a base for sauces, risottos, and reductions.
Producer: Plantin, Provence, France. One of the world's leading truffle suppliers, sourcing primarily from the markets of the DrĂ´me and Vaucluse departments. Trusted by professional kitchens worldwide, from the French presidential palace to Michelin-starred restaurants across Asia and Europe.
Ingredients: Black truffles (Tuber melanosporum), water, salt
Storage: Store unopened in a cool, dry place. Shelf life of several years unopened — check the jar lid for best before date. Once opened, refrigerate and use within 2 days.
Net: 27.5g (18g drained weight)
