Trozos de trufa negra fresca – Tuber melanosporum
Trozos frescos de Tuber melanosporum seleccionados para picar, rallar, salsas, rellenos, mantequilla compuesta y preparación profesional en cocina.
PRODUCT INFORMATION
Exterior: Remaining exterior portions are generally dark brown to black, with the small polygonal warts characteristic of mature Tuber melanosporum.
Interior: Naturally exposed cut surfaces may range from brown to dark brown or nearly black and are crossed by fine branching pale veins.
Pieces format: The selection contains irregular fresh pieces, trimmed portions and naturally broken fragments. Individual size, shape and the proportion of exterior and exposed interior vary according to the original truffle and the current batch.
Aroma: Generally earthy, woodland-like, nutty and savoury, sometimes accompanied by mildly musky or cocoa-like notes.
Flavour: Earthy, nutty and deeply savoury, with complexity varying according to maturity, freshness and the individual harvest.
Texture: Firm when fresh and in suitable condition. Smaller pieces and pieces with larger exposed surfaces may lose moisture more quickly than whole truffles.
Interior colour, marbling, moisture, piece size and aromatic intensity vary naturally. The pieces format describes physical presentation and intended culinary use and does not guarantee a particular level of aroma.
Ingredients: 100% fresh Tuber melanosporum
Added ingredients: None
Additives: None
Added flavourings: None
Genetically modified ingredients: None intentionally used
EU-listed allergens: Fresh truffle is not one of the substances or products listed in Annex II to Regulation (EU) No 1169/2011.
Dietary suitability: Suitable for vegetarian and vegan diets.
Individuals may have sensitivities to foods that are not included among the legally specified allergens. If you have a known sensitivity to mushrooms or truffles, seek appropriate medical advice before consumption.
The country of origin may vary according to the season, natural availability and the batch supplied.
Terra Ross sources fresh Tuber melanosporum from approved suppliers in Europe and, where applicable, other eligible countries.
The origin of the specific batch is recorded as part of the product traceability information. If the country of origin is important for your purchase, please contact us before ordering so that we can confirm the origin of the currently available batch.
Refrigeration: Store the fresh Tuber melanosporum pieces at approximately +2°C to +4°C immediately after delivery.
Before opening: Keep the pieces in their original clean, closed food-safe packaging until required.
After opening:
- Place the remaining pieces in a clean, closed food-safe container lined with dry absorbent paper.
- Replace the absorbent paper every day or whenever it becomes damp.
- Minimise unnecessary exposure to air and moisture.
- Return the container to refrigeration without delay.
- Use smaller pieces and pieces with larger exposed surfaces first.
- Do not wash, grate or finely chop the pieces before storage.
Recommended consumption: Fresh pieces are highly perishable and should be used as soon as possible. Their exposed surfaces may lose moisture and deteriorate more quickly than those of whole specimens.
Important: Follow any use-by date and storage instructions supplied with the product. Always inspect the aroma, colour, firmness, surface, packaging and overall condition before use.
Fresh Tuber melanosporum pieces are placed in clean, closed food-safe packaging and prepared for Express Delivery in Insulated Packaging with cooling materials where appropriate.
The insulated packaging is designed to help protect the product during transit but does not constitute a continuously monitored cold chain.
Available delivery services and estimated transit times depend on the destination and are shown at checkout before the order is completed.
After delivery, open the transport packaging promptly, inspect the food-safe product packaging and refrigerate the pieces at approximately +2°C to +4°C.
If the food-safe packaging is damaged, leaking or no longer properly closed, photograph the parcel and contact Terra Ross before using the product.
Each batch of Tuber melanosporum is received, handled, inspected and packed under Terra Ross food-safety and quality-control procedures.
Initial inspection: The fresh truffles are checked for species conformity, firmness, general condition and visible deterioration before selection for the pieces format.
Pieces selection: The irregular portions, trimmed fragments and naturally broken pieces are inspected for general condition and conformity with the declared fresh-pieces format.
Excluded conditions: Pieces showing excessive softness, decay, serious deterioration or visible insect infestation are not accepted for packing.
HACCP: Handling, selection and packing procedures are managed under HACCP-based food-safety controls.
IFS: Terra Ross operates under an IFS-certified food-safety and quality-management system within the applicable certification scope.
Traceability: Supplier, incoming batch, selection and dispatch records are maintained to support product identification, origin records and traceability.
Relevant product specifications, batch information or certification documentation may be provided to professional customers upon request, where applicable.
Pesticide residues: The product is subject to the applicable maximum residue levels established by Regulation (EC) No 396/2005, as amended.
Chemical contaminants: The product is subject to the applicable maximum levels established by Commission Regulation (EU) 2023/915, as amended.
Food-safety controls: Product conformity is managed through the applicable supplier controls, batch documentation, risk assessment and food-safety procedures.
Where product-specific laboratory results are required, professional customers may contact Terra Ross before ordering to confirm which documentation is available for the relevant batch.
This truffle species is known as:
- Black truffle
- Tuber melanosporum
- Périgord Black Truffle
- Truffe noire du Périgord
- Tartufo nero pregiato
The product format may be described as:
- Fresh Black truffle pieces
- Fresh Tuber melanosporum pieces
- Fresh Périgord Black Truffle pieces
Tuber melanosporum is the scientific name used for precise species identification. Terra Ross uses Black truffle as the primary English commercial name for this species.
The geographical alternative names do not confirm that the current batch originated in Périgord, France or Italy. Refer to the batch information for the actual country of origin.
Company: Terra Ross Ltd.
VAT number: BG201730901
Business activity: Selection, handling, packing and supply of fresh truffles and specialty food products
Facility address: Business Zone Peristar, 3 Mebelna Street, 7200 Razgrad, Bulgaria
Country: Bulgaria
For product specifications, batch information, origin confirmation or professional supply enquiries, please contact Terra Ross through the contact details published on this website.
¿Por qué elegir trozos frescos de Tuber melanosporum?
Frequently Asked Questions About Fresh Tuber melanosporum Pieces
Practical guidance on selecting, storing, preparing and using fresh Black truffle pieces.Fresh Tuber melanosporum pieces are irregular portions, trimmed fragments or naturally broken sections of genuine Black truffle.
They contain the same declared species as whole Tuber melanosporum products but are selected in a practical format for chopping, grating, sauces, fillings, compound butter and professional kitchen preparation.
The pieces may contain portions of the dark outer surface and naturally exposed marbled interiors. Their size, shape, colour, marbling and aroma vary naturally.
Yes. Périgord Black Truffle is an established alternative name for Tuber melanosporum. Terra Ross uses Black truffle as the primary English commercial name for this species.
The scientific name provides the clearest species identification because the plural term “black truffles” may refer collectively to several different dark-coloured truffle species.
The commercial grades primarily describe the physical selection of whole specimens, including size, shape, wholeness, surface condition and visual presentation.
- EXTRA Grade: Selected for premium presentation and predominantly regular whole specimens.
- A Grade: Whole specimens with natural variation and limited superficial imperfections.
- B Grade: Generally smaller or more irregular specimens suitable for practical culinary preparation.
- C Grade: Very small, irregular, cut or partially broken specimens intended mainly for cooking.
Fresh Pieces is a separate product format and should not automatically be interpreted as C Grade.
No. Commercial grade primarily describes physical appearance, size and condition rather than guaranteed aroma intensity.
Aroma depends mainly on maturity, freshness, growing conditions, season, handling and the individual harvest.
Choose whole EXTRA Grade or A Grade specimens when premium visual presentation or tableside shaving is important.
Choose fresh slices when a thin, ready-prepared format is useful. Choose fresh pieces for chopping, grating, sauces, fillings, compound butter and professional kitchen preparation.
Grade and product format describe physical presentation and intended use. They do not guarantee aromatic intensity.
As a general serving guide, approximately 5–10 g of fresh Tuber melanosporum per person may be suitable for pasta, risotto, eggs or potatoes.
The appropriate quantity depends on maturity, aroma intensity, recipe, serving format and personal preference.
Refrigerate the pieces promptly at approximately +2°C to +4°C. Keep unopened pieces in their original clean, closed food-safe packaging.
After opening, place the remaining pieces in a clean, closed food-safe container lined with dry absorbent paper. Replace the paper daily or whenever it becomes damp and return the container to refrigeration without delay.
Use smaller pieces and pieces with larger exposed surfaces first.
Fresh pieces are highly perishable and should be used as soon as possible. Because they contain exposed cut surfaces, they may lose moisture or deteriorate more quickly than whole specimens.
Follow any use-by date and storage instructions supplied with the product. After opening, consume the pieces without unnecessary delay.
Do not routinely soak or wash fresh Black truffle pieces. Their exposed interiors may absorb unnecessary moisture and should be handled carefully.
If cleaning is required, remove loose material from the remaining outer surface with a soft food-safe brush or lightly damp cloth. Avoid unnecessarily wetting exposed interiors and dry each piece immediately.
Fresh Tuber melanosporum pieces pair particularly well with pasta, risotto, eggs, potatoes, butter, cream, mild cheeses, poultry, veal, beef and game.
Depending on their size, the pieces may be chopped, grated or thinly sliced shortly before preparation. Add most of the product near the end of cooking or to a gently warmed finished dish, and use restrained seasoning so that the natural aroma remains prominent.