(November - March)
Of an unmistakable exquisiteness for true gourmets, the Perigord truffle or black truffle as it is also known, is notable for its intense aroma with spicy tones and its delicious slightly bitter flavour.
This truffle, higly prized in gastronomy, is collected between Novemeber and March in holm oak woods situated at between 500 and 1000 metres above sea level. It has a very thin blackish skin with purple hues, while the glebe or flesh reveals whitish streaks close to the skin and is purplish black closer to the centre.
This gastronomical delicacy, which fascinated kings, philosophers, cooks and gourmets for centuries, can today be a feature on your table.