Fresh Black Winter Truffle (Tuber Melanosporum) - Manjimup

FREE DELIVERY with min spend $100 or NORMAL DELIVERY at $15 available. Self-collection open for Paid Orders with min spend $50*
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Fresh Black Winter Truffle (Tuber Melanosporum) - Manjimup

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Fresh Black Winter Truffle (Tuber Melanosporum) - Manjimup
  • $128.00
Upcoming Date: Aug, 19, 2020
Product Description

Sizes Varies, minimum 50g - for weight difference >5g we will contact you for price difference top up.

Manjimup Truffle from Western Australia, price changes every week, We do not keep stock of the fresh truffles as they are highly perishable items, all Fresh Truffles are flown in fresh upon order only to maintain freshness, so please place your order by:

MONDAY by 1pm for delivery on THURSDAY morning 

WEDNESDAY 1pm for delivery on SATURDAY morning 

The Black Winter Truffle (Tuber Melanosporum) is widely known throughout world cuisine as "Perigord" Truffles, or in Italy as the "Nero Pregiato", is considered the King of the black truffles. Generally looks rounded, but can also be irregular or lobed, normally it reaches a size of up to 10 cm (3.9 in). Characterised by small pyramidal cusps and black-brown skin; the winter black truffle's flesh is initially white, then dark. It is permeated by white veins which turn brown with age.


The Black Winter Truffle is considered to be the King of the black truffles, the distinctive flavour and its sharp aroma make it one of the most expensive edible mushrooms in the world. It is judged to have the most superior deep earthy aromas and flavours of black truffles, and is so called the "black diamond" of the table because its divine taste. It is considered among the most luxurious truffles, and some prefer it to the more famed Tuber Magnatum Pico (White Truffle).

Harvest period: November/March - Europe , July/ Sep - Australia 
Use in the kitchen: appreciated especially by French cuisine that exalts the characteristics through cooking,but can be also used in raw form.
Whole: slivers on fillet, fondue, eggs in the pan, tagliatelle.
Diced: sauté with oil and a clove of garlic, salt and pepper. The preparation can be used on pasta dishes, main courses, omelettes and eggs.