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Fresh Truffle FAQs: Species, Seasons, Grades and Storage
Practical guidance on choosing, storing, preparing and ordering seasonal fresh white and black truffles.Fresh truffles are edible underground fungi valued for their natural aroma, flavour and seasonal character. Each species has its own typical harvest period, appearance, aroma profile and culinary use. Size, shape, colour and aromatic intensity vary naturally between individual truffles and harvest batches.
No. This collection presents the wider Terra Ross range of fresh truffle species, including products that may currently be out of season. Availability changes according to the natural harvest calendar, approved supply batches and stock. To see only varieties currently available to order, visit the Fresh Truffles Currently in Season collection.
There is no single fresh truffle season. Tuber aestivum is typically associated with summer, Tuber uncinatum with autumn, Tuber magnatum with late autumn, Tuber melanosporum and Tuber brumale with winter, and Tuber borchii with winter and spring. Exact availability varies by origin, weather, maturity and harvest conditions.
White and black truffles differ by species, season, appearance, aroma and culinary use. White truffles such as Tuber magnatum are generally shaved raw over warm finished dishes because of their highly volatile aroma. Black truffle species vary considerably and may also be sliced, grated or gently incorporated into warm preparations.
Truffle grades primarily describe physical selection, including size, shape, surface condition, integrity and intended presentation. EXTRA and A Grades are generally selected when whole appearance is important, while B and C Grades may be more suitable for sauces, fillings, truffle butter and kitchen preparation. A higher grade does not automatically guarantee a stronger aroma.
Choose first by species and season, then by grade, format and intended culinary use. Whole EXTRA or A Grade truffles are generally preferred for refined presentation and shaving. B or C Grade truffles, slices and pieces can be practical choices for sauces, fillings, butter preparations and cooked dishes.
Refrigerate fresh truffles promptly at approximately +2°C to +4°C. Store them dry in a clean, closed, food-safe container with clean absorbent paper. Inspect the truffles regularly and replace the paper whenever it becomes damp. Do not wash, slice or grate them in advance.
Fresh truffles should be used promptly while their aroma and condition remain at their best. Practical storage time varies by species, maturity, freshness, condition and individual harvest batch. Any suggested storage period should be treated as guidance rather than a guaranteed shelf life.
Clean fresh truffles shortly before use. Remove loose soil gently with a soft brush and use a small amount of cold running water only when necessary. Do not soak them. Pat dry carefully before shaving, slicing or grating over eggs, pasta, risotto, potatoes, polenta or other gently flavoured dishes.
Available fresh truffles are inspected before dispatch, protected with clean absorbent material and placed in food-safe protective packaging inside insulated packaging with cooling materials. Delivery services, dispatch days, estimated transit times and shipping charges depend on the destination and the options shown at checkout.
How to Serve Fresh Truffles
Pair fresh truffles with simple ingredients that allow their natural aroma to remain the focus. Eggs, pasta, risotto, potatoes, polenta, butter, cream and mild cheeses provide suitable foundations.
Preparation depends on the species. White truffles are generally shaved over finished warm dishes, while several black truffle species can also be sliced, grated or gently incorporated into warm preparations. Avoid prolonged high heat.
