The black truffle, also known as Tuber melanosporum Vitt, is a gourmet fungus that grows several centimetres underground in symbiosis with certain species of trees, such as holm oak, oak, kermes oak or hazelnut, among others. It is a highly prized ingredient in the world of haute cuisine, not only because it has an exquisite and very recognisable flavour and aroma, but also because it is a very difficult fungus to find and only grows under very specific climatic and geographical conditions.
In this respect, we can say that, at present, all the black truffles Tuber melanosporum Vitt that are harvested nowadays are cultivated, since the mountains that used to produce them in the past have stopped producing them in a natural way. However, for their development and ripening, they need to grow in cold, dry and windy areas with a Mediterranean climate.
In addition, there must be abundant rainfall in winter, with sufficient humidity in spring, with short, intense summer storms for the truffles to ripen properly. Altitude is another important factor, as they usually grow between 100 and 1500 metres above sea level.
Also, the soil must have a certain degree of slope so that the ground is well drained and does not become waterlogged. These conditions are, of course, found in the municipality of Sarrión, capital of the black truffle, located in the region of Gúdar-Javalambre, in the Aragonese province of Teruel. Once they are sufficiently fattened, certain species of trained dogs can be used to detect them due to the characteristic smell they give off. If you are thinking of acquiring a perfect whole black truffle, we recommend you read our article.
How to choose a black truffle?
Due to its rarity, it is often quite difficult to find a black truffle that is in perfect conditions of conservation and maturation. For this reason, if you are wondering how to choose black truffles to add grated, sliced or diced truffles to your favourite dishes, you should bear in mind that they should not be soft. In fact, the main indicator of quality is that they should have a rough, smooth texture and a dark brown, almost black colour with white streaks inside.
If, when grating a Tuber melanosporum Vitt, you discover that it is white or pale brown inside, you have most likely been sold a summer truffle, Tuber Aestivum instead. The smell is also important when making the decision to purchase this gourmet mushroom, as the black truffle usually smells of damp earth, a smell similar to the smell of rain in the field.
If this mushroom gives off an odour slightly similar to garlic or has acidic or vinegary notes, it is an indication that it is not in good condition to enjoy its full flavour and aroma. If you buy a whole black truffle, it is also very important to know when the harvesting season for this mushroom is, as it usually starts in November and ends in March or April. If you are sold a black truffle from the end of April to the end of October, be wary, as the Tuber Aestivum has a very similar exterior, although the colour of its interior is completely different.
How to recognise a quality black truffle?
If you want to learn how to recognise a quality black truffle from those that do not meet the minimum requirements, you should pay attention to the colour, as they should present, on the outside, a dark and uniform tone without discoloured areas or stained zones. When they reach optimum maturity, they usually have a firm texture and are soft to the touch, so if you find one that is soft or wrinkled, it is probably overripe and has lost quality.
As mentioned above, the black truffle usually has a very intense earthy aroma. If you notice that this aroma is too weak, chances are that its quality is quite low. Likewise, you should also keep in mind, at first glance, that larger, symmetrical truffles are usually of higher quality than smaller, asymmetrical truffles.
Also keep in mind that Tuber melanosporum Vitt harvested at the beginning of the season are usually smaller and probably not as ripe, while those harvested at the end of the season are usually of higher quality and much riper.
Tips for buying black truffle
We mentioned above that, when buying black truffles, it is essential to take into account certain aspects to make sure you are buying a quality product. For example, the first thing to look out for is the season, as Tuber melanosporum Vitt black truffles are harvested from November to March or early April. If you find them outside this period, they are probably trying to sell you a lower quality variety, such as the summer truffle (Tuber Aestivum).
The external appearance also has certain key features. We advise you to look for medium to large truffles, with a uniform dark colour and a firm texture to the touch. Keep in mind that truffles that are wrinkled or too soft in texture may have lost their freshness. As for the aroma, it is certainly another important indicator; it should be intense and earthy. A weak or acid smell indicates that the truffle is overripe and does not reach the minimum quality required for a product from which only excellence is expected.
Finally, when cutting or grating the truffle, make sure that the inside shows white streaks, as this is a sign that the Tuber melanosporum Vitt is at its optimum ripening point. If the inside is pale, it could be an inferior variety, such as the Tuber Aestivum mentioned above.
Also, of course, if you choose to buy black truffles, you should go for a reliable shop that you know only sells products of excellent quality, such as Trufalia. If you want more tips, we recommend you to read this article in which we talk about the best tips to buy the best black truffle.In summary, when choosing a quality black truffle, it is essential that you know when it is harvesting season, what its external appearance is like, firm and dark, and its intense and earthy aroma. Avoid buying truffles that are soft or have an overly acidic smell, as they will not meet the minimum standards. Of course, you should buy from reputable establishments to ensure that you get an exceptional gourmet product.
