The black truffle (Tuber melanosporum) — also known as the Périgord truffle, after the French region of the same name — is found chiefly in the woodlands along the borders between France, Italy and Spain. Its unique, almost intoxicating aroma is widely held to be a culinary pinnacle of the winter months.
Appearance and cut
The outer skin (peridium) is deep black with pyramidal warts. The flesh (gleba) appears black to violet-black in cross-section, with fine white veins forming a marble-like grain. The texture is firm and clean — a ripe Périgord shaves into thin slices without difficulty.
Aroma and heat
The aroma is dominated by earth, dark chocolate, roasted walnut and an animal depth reminiscent of a mushroom ragout. Unlike the white truffle, the Périgord tolerates heat — better than tolerates it. It opens up only with gentle warming. Classic applications: sauce Périgueux, wrapped in brioche dough, in an opened Bresse poularde, melted under brie de Meaux.
Cultivation and plantation
Unlike the white truffle, the Périgord is cultivated successfully in France, Italy and Spain. Inoculated oak or hazel seedlings are planted in soil with a pH around 8 — and after eight to fifteen years the first harvests begin. More on this on the Truffle cultivation page.
- Botanical
- Tuber melanosporum
- Season
- December – March
- Region
- Périgord · Umbria · Spain
- Market price
- CHF 1,200 – 2,500/kg
Risks of confusion
The Chinese Tuber indicum regularly appears on the market, visually similar to the Périgord but aromatically far behind, traded at considerably lower prices. Buyers ask for the botanical name and proof of origin — this is a matter of trust. See also Périgord truffles and Where to buy truffles.