Summer truffle (Tuber Aestivum) 40 g

In Spain, the summer truffle grows in pine forests from May to August. Its moderate flavour reminds us of a fragrant mushroom and it is used together with its juice, sliced or chopped on dishes typical of its season. In hot weather, nature gifts us with this goodness, which Trufas Rius offers in preserves for use all year round. Preserved summer truffle is a completely natural product prepared at low temperatures to maintain all its properties. It is recommended to use it in very thin slices on foods with a moderate flavor. It combines well with eggs and warm creams. Its soft and delicate flavour is not a fan of strong dishes, so it is preferable to use it in light preparations such as salads and cold soups, scrambled eggs and white meats. The juice serves as a condiment and accompanies the truffle to enhance its flavor. To make the preserve we use truffle, water and salt as ingredients. No other ingredients. Cooking is done at a low temperature, and during this process the truffle releases juice and loses weight. To obtain 10 gr. of drained net weight 13 gr are required. of fresh product. The branches of the pulp, also called veins, are not visible after cooking, so the preserved truffle, when sliced, has a uniform appearance inside. Storage The approximate shelf life of the unopened container is one to three years. Once the container has been opened but the entire product has not been consumed, it must be kept in the refrigerator at +4º for a period of no more than 10 days. Curiosities The reproductive organs of truffles are the spores, contained within small sacs called asci. When the truffle reaches its maximum ripeness and dissolves underground, the asci release the spores that will later germinate to form a new plant or mycelium.