Black winter truffles, known as Périgord truffles, are typically round and slightly bumpy. The flesh matures into a noir/violet color, featuring fine veins that are distinct and well-defined.

When cut open, the truffle’s flesh is white but turns red upon exposure to air. These truffles thrive in hilly regions, forming a symbiotic relationship with hazelnut and oak trees.

On the olfactory front, the truffle emanates a perfume reminiscent of dry mushrooms, humus, and damp forests. The truffle offers a unique combination of crunchiness and softness.

The flavor profile begins with a spicy kick accompanied by a subtle black radish flavor, followed by a hint of hazelnut. The taste concludes with notes of a wooded forest floor, sometimes incorporating an earthy undertone when savoring the skin.

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