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The truffle is a mushroom, so its life in the fresh state is very short. We must insist that the best thing is to buy the freshly harvested truffle. Once purchased it must be consumed within ten days maximum.

To improve the preservation of the fresh truffle it is possible to place it on a bed of rice or absorbent paper in a Hermetic box type Tupperware. It is imperative that the truffle be placed on the rice and not immersed in it, as it may become too dry. The box should be put in the fridge in the coldest place. It is possible that despite these precautions a thin white film develops on the truffle, it does not matter. Just clean it with very fresh water, and wipe it well with a clean cloth.

You will enjoy the aromas of your truffles protected by the vacuum until the moment to prepare them to serve them.

Immediately after the cavage, the truffle should be brushed (cleaned) and then dried. Then insert it in a bag and make the air vacuum with a vacuum-packed device. You can easily obtain a vacuum packing machine from around 50 euros.

The professional vacuum allows to prolong the shelf life of the fresh truffles of several weeks by slowing the oxidation as well as the evaporation of the water and aromas. The truffles must be used immediately after opening.

It is this method that we use to provide you with truffles by Mailing.

The vacuum is also an excellent method to combine with the freezing of truffles. In addition, this method prevents your truffles from scenting your freezer.

Freezing is a way to enjoy the truffles outside of the season while respecting the aromas.

Freezing time: Ideal for 3 months, well 6 months, maximum possible 1 year.

You have to do this: after you have brushed your truffles, you have to dry them and then place each truffle separately in a vacuum or in a freezer bag and put them in the fridge. It is also possible to freeze the truffle cut into separate strips on a non-stick plate. Once frozen, replace the slats in a freezer bag, (beware the truffle defrost very quickly). So you take a little truffle to your needs.

After thawing, the truffle has lost its firm texture. It became spongy with a flesh-coloured praline-brown-coffee with milk-chocolate, the sterile white veins disappeared. (This is also how one finds that a truffle is frozen). It should be used instead in sauces or scrambled eggs.

Its aromas are modified but it has preserved a great taste and a good fragrance.

The canned truffle has been the delight of gourmets since the mid-nineteenth century. The great chefs used it, making the truffle one of the flagship products of the kitchen in the world. Today it is a good tone to denigrate the canned truffle to contrast it with the fresh truffle. This opposition does not make sense: the truffle preserve is neither better nor less good than the fresh truffle. The sterilization of the truffle Changes its fragrance but it does not degrade it. The aromas of a canned truffle are more complex than those of a fresh truffle. The bad reputation of the canned truffle is largely due to the fact that the truffle is often given too much aromatic power and is not used in sufficient quantities. The smallest truffle canned packaging is 12.5 grams. It should be considered the minimum dose for a person, in simple recipes like scrambled eggs, a chicken or roasted cooking juice, a small mashed potato.