Fresh Black Winter Truffle Slices – Tuber melanosporum

Visible outer edge: Dark brown to black Tuber melanosporum surface may remain around the outer edge of individual slices.

Interior: Brown to dark brown or nearly black at maturity, crossed by fine branching pale veins.

Slice format: Thin fresh truffle slices cut to approximately 1 mm. Diameter, outline, thickness and the proportion of outer edge naturally vary according to the original shape and size of each truffle.

Aroma: Characteristically earthy, woodland-like, nutty and savoury, sometimes accompanied by cocoa-like notes.

Flavour: Earthy, nutty and deeply savoury, with complexity varying according to maturity, freshness and the individual harvest.

Texture: Thin and firm when fresh and in suitable condition.

Interior colour, marbling, aroma intensity, diameter and outline vary naturally between individual slices and seasonal batches. These variations are normal characteristics of fresh Tuber melanosporum.

Ingredients: 100% fresh Tuber melanosporum

Added ingredients: None

Additives: None

Added flavourings: None

Genetically modified ingredients: None intentionally used

EU-listed allergens: Fresh truffle is not one of the substances or products listed in Annex II to Regulation (EU) No 1169/2011.

Dietary suitability: Suitable for vegetarian and vegan diets.

Individuals may have sensitivities to foods that are not included among the legally specified allergens. If you have a known sensitivity to mushrooms or truffles, seek appropriate medical advice before consumption.

The country of origin may vary according to the season, natural availability and the batch supplied.

Terra Ross sources fresh Tuber melanosporum from approved suppliers in Europe and, where applicable, other eligible countries.

The origin of the specific batch is recorded as part of the product traceability information. If the country of origin is important for your purchase, please contact us before ordering so that we can confirm the origin of the currently available batch.

Refrigeration: Store the fresh Tuber melanosporum slices at approximately +2°C to +4°C immediately after delivery.

Recommended storage method:

Keep the slices in their original clean, closed food-safe packaging.

After opening, minimise unnecessary exposure to air and moisture.

Return any remaining slices to the refrigerator without delay.

Do not soak the slices or leave them exposed at room temperature for longer than necessary.

Recommended consumption: Fresh truffle slices are highly perishable and should be used as soon as possible. Follow any use-by date and storage instructions supplied with the product. After opening, consume the slices without unnecessary delay.

Important: Storage time depends on the product’s condition when received, packaging, handling and temperature control. Always inspect the aroma, colour, texture and overall condition before use.

Fresh Tuber melanosporum slices are placed in clean, closed food-safe packaging and prepared for transport in protective insulated packaging with cooling materials.

Express delivery: DHL Express is used for fresh-truffle deliveries to the United Kingdom and Switzerland and is available for eligible EU destinations. Depending on the EU destination and the service selected, other available delivery methods may be shown during checkout.

Estimated delivery: Express delivery normally takes approximately 1–2 business days after dispatch. Delivery times are estimates and may be affected by the destination, public holidays, weather, customs procedures or courier delays.

After delivery: Open the transport packaging immediately, inspect the product packaging and refrigerate the slices at approximately +2°C to +4°C. If the food-safe packaging is damaged, leaking or no longer properly closed, contact Terra Ross before using the product.

Each batch of Tuber melanosporum is received, handled, inspected, sliced and packed under Terra Ross food-safety and quality-control procedures.

Initial inspection: The fresh truffles are checked for freshness, firmness, general condition, visible defects and conformity before slicing.

Preparation control: Truffles showing decay, serious deterioration or visible insect infestation are not accepted for preparation. After slicing, the product is inspected for general condition and conformity with the specified fresh-slice format.

HACCP: Handling, slicing and packing procedures are managed under HACCP-based food-safety controls.

IFS: Terra Ross operates under an IFS-certified food-safety and quality-management system within the applicable certification scope.

Traceability: Batch information is maintained to support product identification, origin records and traceability.

Relevant product or certification documentation can be provided to professional customers upon request, where applicable.

Pesticide residues: The product is subject to the applicable maximum residue levels established by Regulation (EC) No 396/2005, as amended.

Chemical contaminants: The product is subject to the applicable maximum levels established by Commission Regulation (EU) 2023/915, as amended.

Food-safety controls: Product conformity is managed through the applicable supplier controls, batch documentation, risk assessment and food-safety procedures.

Where product-specific laboratory results are required, professional customers may contact Terra Ross before ordering to confirm which documentation is available for the relevant batch.

This truffle species is commonly known as:

• Tuber melanosporum
• Black Winter Truffle
• Périgord Black Truffle
• Truffe noire du Périgord
• Tartufo nero pregiato

Tuber melanosporum is the scientific name used throughout this product page.

Company: Terra Ross Ltd.

VAT number: BG201730901

Business activity: Selection, handling, packing and supply of fresh truffles and specialty food products

Facility address: Business Zone Peristar, 3 Mebelna Street, 7200 Razgrad, Bulgaria

Country: Bulgaria

For product specifications, batch information, origin confirmation or professional supply enquiries, please contact Terra Ross through the contact details published on this website.

Tuber melanosporum is an edible truffle species commonly known as the Black Winter Truffle or Périgord Black Truffle. Mature specimens typically have a dark, finely warted exterior and a brown to nearly black interior crossed by fine branching pale veins. Its aromatic profile is characteristically earthy, woodland-like, nutty and savoury, sometimes with cocoa-like notes. Aroma, colour and marbling vary naturally according to maturity, freshness, growing conditions and the individual harvest.

Yes. Périgord Black Truffle is an established common name for Tuber melanosporum. It is also widely called Black Winter Truffle, truffe noire du Périgord in French and tartufo nero pregiato in Italian. The scientific name provides the clearest species identification because the general term “black truffle” may also refer to other dark-coloured truffle species.

The grades primarily describe physical selection, including size, shape, wholeness, surface condition and visual presentation.

• EXTRA Grade is selected for premium presentation and predominantly regular whole specimens.
• Grade A offers attractive whole truffles with natural variation and limited superficial imperfections.
• Grade B may include smaller or more irregular truffles with visible natural marks or minor clean cuts.
• Grade C may include very small, irregular, cut or partially broken pieces intended mainly for cooking, sauces and preparations where presentation is less important.

The exact specifications shown on the selected product page should be used when choosing a grade.

Not necessarily. Commercial grade primarily describes physical appearance and condition rather than guaranteed aroma intensity. A properly matured and fresh A, B or C Grade truffle may be more aromatic than an individual EXTRA Grade specimen. Aroma depends mainly on maturity, freshness, growing conditions, season, handling and the individual harvest.

Choose EXTRA Grade or A Grade when the whole truffle will be displayed, shaved tableside, offered as a gift or used where presentation is important. B Grade is suitable for slicing, grating, chopping and professional kitchen preparation when smaller size and natural shape variation are acceptable. C Grade is generally the most practical choice for sauces, fillings, butters and recipes in which the truffle will be cut or processed.

As a general serving guide, approximately 5–10 g of fresh Tuber melanosporum per person may be suitable when added to pasta, risotto, eggs or potatoes. A smaller amount may be sufficient for a tasting course, while a more generous serving may be preferred when the truffle is the principal ingredient. The appropriate quantity also depends on maturity, aroma intensity, recipe and personal preference.

Refrigerate fresh Tuber melanosporum promptly at approximately +2°C to +4°C. Wrap each truffle in clean, dry absorbent paper and place it in a clean, closed glass container. Replace the paper every day or whenever it becomes damp, inspect the truffles regularly and do not wash, slice, grate or chop them until shortly before preparation.

Fresh Black Winter Truffle is highly perishable and should be used as soon as possible. For the best aroma, flavour and texture, consumption within approximately 5–8 days is generally recommended, depending on the condition of the truffles when received. This is general guidance rather than a guaranteed shelf life, so always inspect the aroma, firmness, surface and overall condition before use.

Clean fresh Black Winter Truffles shortly before use. Remove loose soil carefully with a soft food-safe brush. If necessary, use a small amount of cold water and brush gently, then dry each truffle thoroughly with clean absorbent paper. Avoid prolonged soaking and aggressive scrubbing, and use the cleaned truffles without unnecessary delay.

Fresh Tuber melanosporum pairs particularly well with pasta, risotto, eggs, potatoes, butter, cream, mild cheeses, poultry, veal, beef and game. Slice, grate or finely chop it and add it to gently warmed food near the end of preparation. Use restrained seasoning and avoid prolonged cooking, intense direct heat and strongly acidic or heavily spiced ingredients that may overpower its aroma.