Even though the black truffle is found all year round in different species, there may be a gap of a few weeks between one and the other.
This was also the case this year between the summer and autumn black truffle.
With its smooth black variety, the black truffle "Uncinato" is not very well known but excellent from an organoleptic point of view.
It is of excellent quality, and its pleasant and robust aroma is reminiscent of nutmeg and hazelnuts.
Our truffles come rigorously from Italy and are dug in Umbria, Marche and Toscana.
In general, the truffle can be kept fresh for a very limited time, which varies in relation to species, the degree of ripeness, the presence of larvae and the conservation method used: when the truffle hints of losing consistency and softening means that it is at the maximum storage limit, and therefore it goes consumed immediately.
If you have some pieces left that you can't slice anymore, don't throw them away, you can always use them to make flavoured butter with them.
Finely chop the truffle with a knife. Soften a stick of butter at room temperature. Work it until you get cream, and then mix it with the truffle.
Reconstruct the dough with the help of greaseproof paper and put it back in the fridge.
You can use the butter to flavour mashed polenta, omelettes, fried eggs, risotto or the preparations you prefer.
Try it on a herb and breadcrumb crust when making a rack of lamb. The results it's incredible.